Air Fryer Sirloin Steak
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.
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
1. Sirloin 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).
2. Butter - use unsalted butter at room temperature if you can use butter from grass-fed cows. It will be softer, so the ingredients will blend better.
3. Dragon - or tarragon, has an anise flavor. Don’t overdo this spice.
4. 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.
5. Degree of Doneness
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)
- 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.
Nutrition
Calories: 848kcal | Carbohydrates: 6g | Protein: 51g | Fat: 68g | Saturated Fat: 40g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 292mg | Sodium: 4266mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 1933IU | Vitamin C: 1mg | Iron: 4mg
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