airfryer steak
When I started talking to family and friends about writing this book, one of the main “annoying” questions I got was “is there gonna be an airfryer section”!?
Of course it’s always going to be more legit to fire up the barbie or simply sear a steak in a pan, but I know quite a few close connections who now rely on their airfryers. I have a cousin who only has a Breville airfryer and not even a stove. It’s become the new all-in-one appliance, especially with the rise of the multicooker versions.
Intrigued by the concept, I decided to open my mind and heart and test a basic steak recipe on my newly bought airfryer. I decided on the Russell Hobbs Satisfry which can not only airfry but also reportedly grill, bake, slow cook and steam!
I was absolutely floored by the result. I will say that since the appliance is essentially a smaller convection oven, the heat is really strong. So I would recommend cooking even up to 5 degrees lower than your desired internal temperature to allow for the higher carryover [temperature] rate. Also, a thick steak and probe thermometer is essential here, if you really want to cook it the doneness you want. Another pro of cooking in an airfryer is your kitchen is not totally splashed with steak oils or infused with steak perfume.
My basic instructions for a 1-inch thick steak are:
Preheat your airfryer to 200C
Season your steak and insert probe thermometer
Cook the steak for 5 mins, then flip
Pull the steak out to rest when 46C for medium rare or 52C for medium.
Wait 5 minutes. Slice and serve with your favorite sides!
Detailed how-to instructions in Steak 5 Ways section of Steak Simplified, page 116. Pre-order here.
Here’s how to do it:
In the Steak Simplified Book, I plated the airfried steak in my express Kare Kare recipe! Look at how gorgeous the doneness is below.
Photos by John Magdalinos - Apertura Project
