Finally, a better way to cook a steak in an air fryer.
218-22 oz steaks
Cook Time Passive Time
20-40Mins 10-15Mins
218-22 oz steaks
Cook Time Passive Time
20-40Mins 10-15Mins
For the Air Fryer
For the Pan
Air Fry Reverse Searing
  1. If desired, season your steak with salt (and herbs) the night before. This will help dry the steak out and dry brine so the flavor has enough time to penetrate through. You won’t even need to cover it, just make sure it’s on a perforated rack with a catch tray.
  2. Preheat the air fryer to 245 degrees on the lowest fan setting available, for 60 mins. Default to air fry, sear, or roast mode if needed.
  3. Drizzle just a touch of oil on both sides of the steaks, season with pepper, and add to the air fryer rack. Return back to the air fryer.
  4. Set a timer for 10 mins for your first check point. Flip the steaks midway through. Check the temperature every 10 mins until the center registers between 100-120f degrees. Probe as close to the thickest part of the steak. If needed, add additional time. It usually takes me anywhere from 20-50 mins to get to the right temp.
  5. Remove the steaks back to a draining rack and cover loosely with a piece of aluminum foil. Allow the steaks to rest for a minimum 10 mins.
Pan Sear Butter Basting
  1. Make sure you use a large enough skillet, otherwise, sear the steaks one at a time.
  2. Start with a cold pan. Add the butter, herbs, garlic, and other aromatics. Turn the burner to the highest setting.
  3. Remove the foil and pat the surface of the steaks with a paper towel to remove any moisture. Lightly season with additional salt and pepper if desired.
  4. Once the butter begins to brown and bubbles disappear, push the aromatics to the side of the skillet and place the steaks in the center of the pan. You will notice the pan smoke. Lift the steaks once or twice to allow the butter to redistribute on the pan. Sear for 2-3 mins or until a hard golden crust has developed.
  5. Turn the steaks. Reduce the heat two notches and add an additional spot of butter. Push the aromatics to one side of the pan. Tilt the pan slightly toward the heating element to allow the butter to pool to the opposite side. Using a deep large spoon, begin basting the steak by spooning the hot butter on top and all over the steaks. The surface and sides will begin bubbling and change into a rich dark brown. Baste the entire 2-3 mins.
  6. Quickly remove the steaks and place onto a resting rack. Turn the heat off and immediately deglaze the pan with any preferred wine. Add additional cold butter, Demi-glace or cream to create a gorgeous pan sauce. Allow the steaks to rest for 5-10 mins before serving.
  7. Serve with the sauce and all the yummy sides or just enjoy it as is. Tell me how it goes 🙂