Can you really cook a steak in the air fryer? This is a question I had never even considered, until the day my stove malfunctioned.
Saturday night is steak night at our house, and my cooking method of choice has always been the reverse sear, which produces a perfectly cooked steak every time. Read about it here.
Now without a stove, I turned to my other appliances. Microwave, crock-pot, air fryer? Hmmm. Both Mr. Cucina and I were worried about ruining a perfectly good (and expensive) steak. I did some research and decided to try the air fryer.
The verdict, excellent! It turns out that yes, you can cook a steak in the air fryer, and it was delicious!
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Ingredients:
- 1 lb. ribeye steak, about 1-1/2″ thick
- gluten free steak marinade (recipe here)
- cooking spray
Preparation:
Marinate the steak for 2 hours before cooking. Whisk together the marinade ingredients in a non-reactive dish and add the steak, turning every 30 minutes.
Preheat the air fryer for 5 minutes at 400º. Remove the steak from the marinade and place on a rack for a few minutes to drain off the excess liquid (if you have a basket style air fryer just pat your steak with paper towel before cooking).
Add 1 tbsp. of water to the bottom tray of the air fryer. Add the steak and cook 8 minutes per side.
Continue cooking until your steak reaches the desired temperature. We like ours cooked medium, and it took a total of 21 minutes for mine to reach 145º.
Time will vary from one air fryer to another, so be sure to check the temperature with a meat thermometer.
Also keep in mind that if you are cooking other things in the air fryer at the same time, it will most likely extend the cook time. I had carrots and potatoes in the air fryer, and it took 30 minutes for the potatoes (started 10 minutes before the steak), and 20 minutes for the carrots.
Important! Always let the steak rest 5 minutes before slicing. Place it on a warm plate and cover with foil. This allows the juices to redistribute and keeps the steak moist and flavorful.
Doesn’t that look good? It looks like we won’t go hungry while we wait for our new range to arrive. I can’t wait!
Notes: ♪♫ This dinner for two fit just right in my 3-shelf air fryer. Potatoes on top, carrots in the middle and steak on the bottom. You can rotate the shelves during cooking for even results. Remember that items on the top shelf (closest to the fan) will cook faster, so watch that they don’t burn!
Scrape out the seeds with a large spoon. Brush each half with about 1 tbsp. of olive oil, and sprinkle generously with Italian seasoning.
Place the two halves cut side down on a parchment lined 
While the squash is baking make the meat sauce.
Heat a 
When the beef has browned, stir in the onions, followed by the garlic, carrots and mushrooms. Sprinkle with Italian seasoning and fresh ground black pepper. Continue cooking 3-4 minutes, stirring frequently to help the liquid evaporate.
Toss with half of the meat sauce and spoon the mixture back into the squash shells.
Top with more sauce, grated cheese and herbs. Return to the oven for another 20-30 minutes.
You can finish them off under the broiler for 2-3 minutes to crisp up the edges.
Serve in the shell with extra sauce on the side.
Chop the pancetta into fine dice or pulse a few times in the processor.
Add it to the pot and continue cooking slowly for 10 more minutes.
Allow some of the liquid to evaporate before adding more meat, you want it to brown, not steam. Add more salt and pepper to taste.
After about 20 minutes the meat should be well browned and starting to caramelize on the bottom of the pan. Clear a spot in the middle of the pan and add the tomato paste. Cook for 2 minutes, then stir the tomato paste into the meat.
Add the red wine, and use a spatula to loosen up any browned bits on the bottom of the pan and stir them into the sauce.
Simmer 3 minutes to allow some of the wine to cook off, then add the milk (or cream), tomatoes and stock.
Lay the steak out on a 
Cover the meat with another sheet of plastic wrap and 
Spread the garlic mixture evenly over the steak.
Remove them when the internal temperature reaches 135º for medium (
To finish, add 2 tbsp. gluten free BBQ sauce and toss to coat.
Don’t crowd the pan, you want to get some good color on the outside (if the pieces are too close together the meat will steam in its own liquid). I did my beef in 2 batches.
Once the beef goes into the crock-pot, you will see some nice browned bits on the bottom of your skillet.
Pour 1/3 cup of the wine mixture into the hot pan to deglaze, using a spatula to scrape up all of the browned bits, they are full of flavor!
Pour the liquid into the crock-pot and add more olive oil to the skillet. Begin browning the veggies, a few minutes each starting with the onions.
Keeping the thermometer in place, cook the steak for 2 minutes more per side, or until the internal temperature reaches 140º for medium.
Season the beef with salt and pepper, then layer with a slice of prosciutto. Sprinkle each with about 1 tbsp. gluten free Italian breadcrumbs, 1 tbsp. grated cheese and 1/2 tsp. of the minced garlic.
Starting at the narrow end, roll up the meat into bundles.
Secure each bundle with cooking twine or toothpicks (twine is more secure but toothpicks are easier to remove).
Remove the meat, keeping the pan on low heat.
Add the tomato paste, beef broth, remaining garlic and herbs.
Stir it all together and continue cooking over low heat to make a reduction. Doesn’t that look good?
When most of the liquid has evaporated, add the tomato sauce, along with the meat bundles.
Cover and cook on lowest heat for 3 hours. Use a 
Serve alongside your favorite gluten free pasta, with extra sauce and grated cheese. Garnish with fresh parsley or chives. Don’t forget to remove the twine and toothpicks!
Pat the roast dry. Make 1/2″ slits all over and insert the garlic slivers. Sprinkle both sides with seasoning.
