My youngest child Jason is an avid hockey player, he plays hockey at least 2 hours a day, followed by a strenuous workout. So, he is always craving protein, his favorite source of protein is steak.
Steak on the grill is amazing, but during the winter months, it’s not always possible to get to the grill, since we have snow to contend with. The air fryer solves this problem.
Seasoning of the steak is important since both the grill and the air fryer will seal in the flavor.
If your mouth waters as you hear the menu selection of steak, you are not alone my son Jason, will drool over a nice steak, drenched with sauce. My son’s favorite meal is steak, with a side of mashed potatoes and a vegetable.
Here are tips for air frying steaks:
1. Choose the right cut of meat- Filet Mignon, Ribeyes, Strip Steaks, Top Sirloin, Porterhouse, and T-Bone are all great for the air fryer. They all have a great fat and meat ratio for the grill or air fryer.
2. Choose the right quality of meat-Purchase a good quality of meat, from a butcher or from the supermarket. They grade meat on marbling and the connective tissues. Marbling should be shown throughout the meat with white-colored fat (marbling) I always look for a thin coat of marble throughout the meat for the air fryer or Instant Pot, since it will melt and give a nice flavor to the meat, without it being greasy.
3. Season-Salt your meat before you place your meat in the air fryer. I let my meat sit on the counter for about 15 minutes and salt it before air frying.
4. Room Temperature (Before You Cook)-Take out your meat from the refrigerator and let it rest on the counter for about 15 to 30 minutes, before cooking. Steak at room temperature absorbs the seasonings better. It also helps the fibers in the meat loosen, which will produce a tender cut of meat. Room temperature steaks (meat) also cook faster than cold steak (meats) seasonings better.
5. Let Your Cooked Steak (Meat) Rest Again-After cooking let your meat rest, just about 5 minutes. It helps to let the juices flow to the center of the steak so that when you cut the steak, all of the juices will not flow out. This will give you a better piece of meat for dinner or lunch.
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Don’t Forget to Pin–
Air Fryer, Rib Eye Steaks with Blue Cheese Butter
This is a really easy and KETO friendly meal. My kids love the blue cheese butter, I love that I can make these insides when it’s raining, and don’t have to run to the grill. They are delicious and so easy to make.
- Prep Time: 10
- Cook Time: 14
- Total Time: 24
- Yield: 2 servings 1x
- Category: Main Course, KETO
- Method: Air Fryer
- Cuisine: American
- 2 rib-eye steaks, about 1 1/2 inch thick
- 2 teaspoons steak seasoning
- 1/8 cup olive oil
- 1/4 cup soy sauce
- 2 teapoon Worcestershire sauce
Blue Cheese Butter:
- 1/2 cup room temperature butter
- 1/2 cup crumbled blue cheese
- 1 tablespooon parsley, diced
- In a large Ziplock Bag, mix together the steak seasoning, olive oil, soy sauce, and Worcestershire sauce.
- Shake the bag well, then add the steaks.
- They taste best if you leave for an hour or so, or make it overnight, so it’s ready for the next day
- Then place your steaks into your air fryer basket.
- Set your temperature to 400 degrees F, and the time for 7 minutes. After 7 minutes, flip the steaks and cook for another 7 minutes.
Check your meat temperature with your meat thermometer, it should reach:
Extra-rare 80 to 100 degrees F or 26 to 38 degrees C
Rare 120 to 125 degrees F or 49 to 51 degrees C
Medium Rare 130 to 135 degrees F or 55 to 57 degrees C
Medium 140 to 145 degrees F or 60 to 63 degrees C
Medium Well 150 to 155 degrees F or 65 to 69 degrees C
Well Done 160 degrees F and above or 71 degrees C
- Meanwhile, make your Blue Cheese Butter:
Blend the butter, blue cheese, parsley, and mix until smooth.
- Top your steaks with blue cheese butter.
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