Just make sure to salt the steaks right before cooking as the salt will start to draw out moisture and that will prevent any sort of browning you may get in an air fryer. If you don’t have even a few hours, that’s OK. If you don’t have a few days before cooking, even a few hours will help. Think of it as a slightly dry-aged steak. This process will also make the meat lose a fair amount of liquid, which will intensify the flavor of the meat. It works on air fried pork chops as well. A flavorful and a tender steak is a superior steak. The salt will penetrate inside the meat and flavorize it inside out. Flip the steaks every 12 hours or so and blot the liquids with a paper towel. If you have a few days at your disposal, put some salt and pepper on your steaks, throw them on a plate and refrigerate, uncovered. Trust me, it will make a huge difference. While you can just take a steak, put some salt and pepper on it and start frying it, I strongly suggest that you prep the meat first. More than that, an air fried steak does not overcook nearly as much near the surface because the meat does not come in contact with hot metal. But the highly desired meat tenderness and juiciness is there. Surely, an air fried steak misses smoky flavor, grill marks and caramelization.
No other method comes close in the speed and convenience department.
Seriously, who would have thought that air fried steaks would taste this good? And don’t even get me started on the convenience of cooking a steak in an air fryer.
For the past several weeks I’ve been on an air fryer roll, trying to air fry just about everything.
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