This is such an easy way to prepare your favorite kind of meat: Air Fryer Sirloin Steak. First, dry brine the sirloin steak, which gives it a lot of flavors and makes the meat tender. Then bake in the air fryer until done.
I served this delicious steak with some famous café de Paris butter. And I'm also going to share that recipe. You’ll be going to love this combination.
Air Fryer Sirloin Steak
I love a great sirloin steak. When prepared the right way, nothing can beat that. And this time, I’m going to share with you this easy recipe that I think is one of the best steak recipes I know.
The Sirloin steak is dry brined. That means that you don’t use any brining liquid. Instead, salt, pepper, and garlic powder will do the trick. And because you cover the meat with this mixture, it will get a fantastic flavor and becomes really tender.
Then bake it in the Air Fryer. The time given is an indication because the real air frying time will depend on the thickness of the sirloin steak. So use a meat thermometer to check when your steak has the right doneness.
And make sure your sirloin steaks rest in aluminum foil for at least 10 minutes. This will make your steak juicier. Don’t skip this step!
What do you need for an Air Fryer Steak with Café de Paris Butter?
To prepare this Air Fryer Sirloin Steak and a cream Café de Paris butter, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
Dry-Brined Sirloin Steak
- Sirloin Steak - or Entrecote Steak. Use the best steak you can lay your hands on. You will enjoy this recipe even better. You could also use rib-eye, T-bone, or flat iron steak (butler steak).
- Salt - used for dry brining the beef. This will make it tender and gives flavor,
- Pepper and garlic powder - to flavor the brine (and the meat)
Café de Paris Butter
- Butter - use unsalted butter at room temperature and, if you can, use butter from grass-fed cows. It will be softer, so the ingredients will blend better.
- Ketchup - gives a nice sweet flavor.
- Dyon mustard - gives a sweet and spicy flavor. Use Dyon mustard for the best result.
- Capers - Tangy, lemon, and with a burst of flavor.
- Chives - for an oniony taste. Milder than typical red or yellow onions.
- Dragon - or tarragon, has an anise flavor. Don’t overdo this spice.
- Anchovies - salty, oily, and fatty. And it’s said that it has an extra umami flavor. So it’s a secret ingredient to make this butter more enriched in taste.
- Cognac - or Brandy. You can compare cognac with brandy, but it’s more sweet and fruity. If you don’t have cognac, use Bourbon (whiskey) instead,
- Madeira wine - a wine that’s prepared in the Portuguese Madeira Islands. There is a dry wine, but sweet wine is used in this recipe. It’s a bit smokey with a hint of caramel. If you don’t have Madeira wine, you can substitute it with sweet sherry or Port wine.
- Worcestershire sauce - is a liquid brown sauce that is tangy and has some umami. This sauce contains anchovies, so if you can’t or won’t eat fish, don’t use it.
- Paprika powder - has a mild and sweet taste, with a bit of spice.
How to prepare Thin Sirloin Steak in the Air Fryer
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Put salt, pepper, and garlic powder in a bowl and mix (for the dry brining). Set aside.
- In a medium bowl, mix the soft butter with all the Café de Paris Butter ingredients. Put everything on a plastic wrap and form it into a roll. Wrap the plastic around the butter and let it stiffen in the refrigerator.
- Take both sirloin steaks and sprinkle the dry brining on the top, bottom, and sides. Place on a rack. (I put the rack on a baking plate to capture the fluids). Set in the refrigerator for 90 minutes.
- Take the steaks out of the fridge and let them come to room temperature (30 minutes). Next, rinse the salt of the entrecote steak and bake in a 390 °F (200 °C) preheated air fryer. Bake for 4 to 6 minutes, turn around and bake for another 4 to 6 minutes until the core temperature reaches 135 - 140 °F (57 - 60 °C). The Sirloin steak will then be medium done.
Serve this on a plate and put a slice of café de Paris butter on top (it will melt all over your steak, so delicious).
The Degree of Doneness (Sirloin Steak)
If you want specific doneness, you can find the perfect core temperature here. Make sure to stick your meat thermometer in the middle of the thickest part of the sirloin steak.
- Rare (cool red center): 125 °F (52 °C)
- Medium Rare (warm red center): 135 °F (57 °C)
- Medium (warm pink center): 145 °F (63 °C)
- Medium Done (slightly pink center): 150 °F (66 °C)
- Well Done (little or no pink center): 160 °F (71 °C)
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
Equipment
- Rack
- baking plate
Ingredients
Café de Paris Butter
- 1 ¼ stick butter unsalted, room temperature (soft)
- 2 tablespoons ketchup
- 1 teaspoon Dijon mustard
- ½ teaspoon capers
- 1 teaspoon chives chopped finely
- 1 teaspoon dragon tarragon
- 2 anchovies sliced finely
- 1 teaspoon cognac Brandy, or Bourbon
- 1 teaspoon Madeira wine Port or sweet Sherry
- 1 teaspoon Worcestershire sauce
- ⅛ teaspoon paprika powder
Air Fryer Sirloin Steaks
- 1 tablespoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 2 Sirloin Steaks
Ingredients you need per step are listed below the step in Italic
Instructions
Café de Paris Butter
- Put the butter and other ingredients for the café de Paris butter in a medium bowl and mix until blended.1 ¼ stick butter, 2 tablespoons ketchup, 1 teaspoon Dijon mustard, ½ teaspoon capers, 1 teaspoon chives, 1 teaspoon dragon, 2 anchovies, 1 teaspoon cognac, 1 teaspoon Madeira wine, 1 teaspoon Worcestershire sauce, ⅛ teaspoon paprika powder
- Place a piece of plastic in front of you and put the butter on top.
- Form a roll and wrap the plastic around it.
- Place in the refrigerator for at least an hour to stiffen and enhance the flavors.
Air Fryer Sirloin Steak
- Take a rack and put it on a baking plate.
- Put the salt, pepper, and garlic powder in a small bowl and mix. This is the dry brining mix.1 tablespoon salt, ½ teaspoon ground black pepper, ½ teaspoon garlic powder
- Pat the sirloin steaks dry with a kitchen towel.2 Sirloin Steaks
- Sprinkle the brining mix on all sides of each steak. Place both steaks side to side on the rack. Cover with aluminum foil.
- Put everything in the refrigerator for at least 90 minutes.
- Take it out of the refrigerator and let the meat come to room temperature (30 minutes).
- Preheat the air fryer to 390 °F
- Rinse the steaks and pat dry.
- Place the sirloin steaks into the air fryer (if you can fit them both, bake one after another. There must be some space in between the steaks because air must be able to flow between them). Bake for 6 minutes and turn around.
- Bake for another 6 minutes and measure the temperature with a meat thermometer. It will be done when it reaches 140 - 145 °F (60 -63 °C). The steak is then medium done. If you want another doneness, check the correct temperature above.
- Wrap the steaks in aluminum foil and let them rest for 10 minutes.
- Put on a plate and place a slice of café de Paris butter on top. Serve.
Notes
- Rare (cool red center): 125 °F (52 °C)
- Medium Rare (warm red center): 135 °F (57 °C)
- Medium (warm pink center): 145 °F (63 °C)
- Medium Done (slightly pink center): 150 °F (66 °C)
- Well Done (little or no pink center): 160 °F (71 °C)
- Refrigerator - You could store it in an airtight container for up to two days in the fridge.
- Freezer - Put in a freezer bag or box and store it for up to one month in the freezer. Let it thaw in the refrigerator.
- Reheat - Put the steaks on a rack and bake them at 250 °F (120 °C) until they have the desired doneness.
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