Air Fryer New York Strip Steak with Homemade Boursin Cheese
Description
Juicy air fryer New York strip steak topped with melty homemade Boursin cheese — a keto, low-carb, 15-minute steakhouse dinner you can make any night of the week.
Ingredients
For the Steaks
- 2 New York strip steaks, 8–12 oz each, about 1 inch thick
- 1 tablespoon olive oil, or avocado oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 teaspoon steak seasoning, optional
For the Homemade Boursin Cheese
- 4 oz cream cheese, full-fat cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 clove garlic, grated or finely minced
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon fresh dill, finely chopped (optional)
- ½ teaspoon fresh thyme leaves
- ¼ teaspoon kosher salt
- ⅛ teaspoon white pepper
Instructions
- Remove the steaks from the refrigerator and let them sit at room temperature for 20–30 minutes.
- Make the Boursin: in a small bowl, beat the softened cream cheese and butter together until smooth. Stir in the garlic, chives, parsley, dill, thyme, salt, and white pepper until evenly combined. Set aside.
- Preheat the air fryer to 400°F (200°C) for at least 5 minutes.
- Pat the steaks completely dry with paper towels. Rub both sides with olive oil, then season generously with salt, pepper, and steak seasoning if using.
- Place the steaks in the air fryer basket in a single layer, leaving space between them. Cook for 5 minutes.
- Flip the steaks and cook for another 4–6 minutes, until they reach 130°F internal temperature for medium rare (see Notes for other doneness levels).
- Transfer the steaks to a cutting board, tent loosely with foil, and rest for 5 minutes.
- Top each steak with a generous spoonful of homemade Boursin and serve immediately.
Equipment
- Cooking Spray
- Parchment Paper, optional
Notes
Recipe Notes
- Doneness chart: Pull at 120°F for rare, 130°F for medium rare, 135°F for medium, 145°F for medium well, 155°F+ for well done. Internal temperature rises about 5°F during the rest.
- Make-ahead Boursin: The homemade Boursin keeps in an airtight container in the fridge for up to 1 week. It actually tastes better after a few hours as the flavors meld.
- Thicker steaks: For steaks over 1½ inches, lower the temperature to 375°F and add 2–3 minutes to the total cook time.
- From frozen: Brush frozen steaks with oil, season, and air fry at 400°F for 14–18 minutes, flipping halfway. Use a thermometer to confirm doneness.
- Storage: Refrigerate leftover steak for up to 3 days. Reheat gently in a skillet over low heat; do not microwave.
- Keto-friendly: This recipe is naturally low-carb. One serving is approximately 2g net carbs.
Nutrition
Serving: 1ServingCalories: 876kcalCarbohydrates: 5gProtein: 51gFat: 72gSaturated Fat: 33gPolyunsaturated Fat: 3gMonounsaturated Fat: 28gTrans Fat: 0.5gCholesterol: 268mgSodium: 1753mgPotassium: 824mgFiber: 0.5gSugar: 2gVitamin A: 1402IUVitamin C: 5mgCalcium: 133mgIron: 4mg