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 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.
Kitchen Items Used: (Note: Affiliate links are included in this post)
J.A. Henckels 6-Inch High Carbon Stainless Steel Chef’s Kitchen Knife
Stainless Steel Measuring Cups, 5 Piece Set
Hudson Essentials Stainless Steel Measuring Cups Set-6 Piece Stackable Set with Spout
Anchor Glass Measuring Set–This is one of the handiest tools in the Kitchen
OXO Good Grips 12 Inch Stainless-Steel Locking Tongs
Don’t Forget To Pin–
These are so easy to make, I made the steak on the stove using a skillet, which made this a really fast meal since the peppers were being roasted, while the meat was cooking.
- 2 tablespoons olive oil
- 1 pound shaved steak
- 1/2 cup diced onion
- 1 bell pepper
- 4 teaspoons olive oil
-
In a large skillet, add two tablespoons of olive oil and the diced onion, saute until the onion is soft and translucent, then add the chopped steak, cook until the meat is browned.
-
While the steak is cooking, cut the bell pepper, half remove the seeds. Then rub a teaspoon of olive oil over the bell peppers, both the inside and out.
-
Place the bell peppers, face down on the air fryer tray or in the air fryer basket. Set the temperature to 400 degrees F, for 5 minutes. Flip the pepper after about 2 minutes, so both sides get roasted.
-
Then fill the bell pepper up with the steak/onion mixture.
-
Sprinkle some mozzarella cheese on top of the filling.
-
Set the filled peppers, back on the air fryer tray or basket, and set the temperature to 400 degrees F for 3 minutes, as soon as the cheese is melted remove from the air fryer.
-
Plate, serve and enjoy!
Leave a Reply