Beef & Pork
A thick sirloin or ribeye with a proper crust and a pink middle — no smoking pan, no splattered hob.
200° · 12m ✓63° 200°C / 400°F
Serves
Written for 2 — every ingredient quantity below is recalculated.
✓ 63°C / 145°F safe internal temp
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Log inIngredients
- 4 sirloin or ribeye steaks, 2.5 cm / 1 in thick, about 250 g / 9 oz each
- 4 tsp avocado oil, high smoke-point
- 2 tsp flaky salt
- 1 tsp coarse black pepper
- 40 g butter, to finish
- 2 cloves garlic, crushed into the butter
Steps
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Take the steaks out of the fridge 30 minutes ahead, then pat them completely dry.
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Preheat the air fryer to 200°C / 400°F — a hot basket is what gives you the crust.
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Rub the steaks with oil, then season heavily on both sides.
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Cook for 6 minutes.
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Flip the steaks.
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Cook for a further 6 minutes for medium-rare.
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Check for 63°C / 145°F for medium-rare, top with the garlic butter and rest 3 minutes before slicing against the grain.
Two steaks is the realistic maximum — they need air on all sides to crust.