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A square photo with a piece of sirloin steak with a piece cut off on a pink plate. Herb butter melts on the sirloin steak

Air Fryer Sirloin Steak

Andréa
Juicy air fryer sirloin steak in about 12 minutes, with a simple seasoning and a foolproof doneness chart. Optional dry brine for extra tenderness and a homemade Café de Paris butter to melt on top.
Prep Time 10 minutes
Cook Time 12 minutes
dry brine and butter chilling (optional) 2 hours
Total Time 22 minutes
Course Dinner
Cuisine European Cuisine, French
Servings 2 persons
Calories 927 kcal

Equipment

  • air fryer
  • 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 finely chopped
  • 1 teaspoon dragon tarragon
  • 2 anchovies sliced finely
  • 1 teaspoon cognac or brandy or bourbon
  • 1 teaspoon Madeira wine or 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
  • 20 oz. Sirloin Steaks 2 steaks, about 1 inch / 2.5 cm thick

Ingredients you need per step are listed below the step in Italic

Instructions
 

Café de Paris Butter (optional — make at least 1 hour ahead

  • Mix the soft butter with all the other butter ingredients in a medium bowl 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
  • Spoon onto plastic wrap, form into a roll, and wrap.
  • Refrigerate for at least 1 hour to firm up and develop the flavors.

Optional dry brine (90 minutes to 24 hours ahead)Optional dry brine (90 minutes to 24 hours ahead)

  • Mix the salt, pepper, and garlic powder. Pat the steaks dry and sprinkle the mix over all sides.
  • Place the steaks on a rack over a plate and refrigerate, uncovered, for at least 90 minutes (up to 24 hours). Pat dry before cooking — no need to rinse, and don’t add more salt.
    1 tablespoon salt, ½ teaspoon ground black pepper, ½ teaspoon garlic powder

Air Fryer Sirloin Steak

  • Take the steaks out of the refrigerator 30 minutes before cooking. If you skipped the dry brine, pat them dry and season all sides with the salt, pepper, and garlic powder now, pressing it in.
  • Preheat the air fryer to 400 °F
  • Place the steaks in the basket in a single layer with space between them. If they don’t fit with space around each steak, cook them one at a time.
  • Cook for 5–6 minutes, flip, and cook another 5–6 minutes, until a thermometer in the thickest part reads 130 °F (54 °C) for medium-rare or 140 °F (60 °C) for medium — about 5 °F (3 °C) below your target, since the temperature keeps rising while the steak rests. See the doneness chart in the post for other levels and thicknesses.
  • 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.
  • Transfer to a plate, tent loosely with foil, and rest for 5–10 minutes.
  • Serve with a slice of Café de Paris butter on top.

NOTES

1. Sirloin Steak - use the best steak you can find; rib-eye, T-bone, or flat iron also work. Thickness determines the cooking time, so measure with a thermometer.
2. Butter - unsalted, at room temperature.
3. Dragon - or tarragon, has an anise flavor. Don’t overdo this spice.
4. Worcestershire sauc: the anchovies add umami, not fishiness; skip them and the Worcestershire sauce if you don’t eat fish.
5.Doneness (final temperature after resting):
Rare 125 °F / 52 °C
Medium-rare 135 °F / 57 °C
Medium 145 °F / 63 °C
Medium-well 150 °F / 66 °C
Well done 160 °F / 71 °C
Pull the steak from the air fryer about 5 °F (3 °C) below these numbers.
6. Storage
If you can, eat the sirloin steak immediately. This is the best way to enjoy it.
  • 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.
7. The nutritional value is a sirloin steak with the café de Paris butter per serving. It’s probably a bit overdone since you won’t eat all the butter. So the exact values are lower.

Nutrition

Calories: 927kcal | Carbohydrates: 6g | Protein: 64g | Fat: 71g | Saturated Fat: 41g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 327mg | Sodium: 4380mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 1937IU | Vitamin C: 1mg | Iron: 5mg
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