Garlic Butter Steak

I've completely changed my steak game with this quick Air Fryer method, getting perfectly juicy, brown steaks in under 20 minutes flat. You'll get an amazing outer crust while the inside stays soft and juicy - something I thought was only possible at fancy restaurants or with expensive gear.

After trying tons of different ways in my kitchen, I've found that this simple approach actually beats fancier cooking methods hands down.

Key Ingredients and Smart Shopping Advice

• Striploin Steak: Go for pieces with nice fat streaks and about 1-inch thickness. Those fat streaks keep your steak moist during cooking
• Canola Oil: Stick with plain oils that handle high heat well. Skip olive oil since it can make your air fryer smoke up
• Fresh Garlic: When making garlic butter, pick firm bulbs without any green shoots
• Quality Butter: Get unsalted so you can add the right amount of salt yourself
• Fresh Parsley: Gives a nice fresh kick to your garlic butter and makes the plate look fancy

Simple Cooking Guide From Start to Finish

Getting Ready:

Take steaks out 15 minutes before cooking. Wipe them completely dry with paper towels. Cut off extra fat if you want, but leave a thin bit for taste. Coat each steak well with canola oil. Sprinkle lots of salt and pepper on all sides. Let them sit while heating your air fryer.

Nail The Air Fryer Technique:

Heat your air fryer to 400°F. Put steaks in the basket with space between them. Make sure they aren't crowded so air can flow around them. Close it up and set your timer based on how you like your steak. Don't keep opening it to peek.

After making loads of steaks in my air fryer, I've noticed that where you put them matters a lot. The middle of the basket gives you the most even cooking. My family didn't believe it would work at first, but now they're always asking when we're having 'air fryer steaks' again.

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Getting Your Steak Just Right

I've figured out the perfect timing through lots of practice: 10 minutes gives you medium-rare with a warm red middle. 12 minutes makes medium with pink inside. 14 minutes gets you medium-well with barely any pink left. Just remember these times work for 1-inch steaks - thicker or thinner cuts need different times.

Why Garlic Butter Makes Everything Better

While your steak rests, I make a simple garlic butter that turns this meal into something special. As the hot steak sits, the butter slowly melts into an amazing sauce that pools on your plate. We love it so much that I now keep batches of flavored butter in my freezer ready to go.

Putting Together Your Whole Dinner

I've learned to time everything else around the steak really easily. While the meat warms up to room temp, I get potatoes ready for the air fryer (they'll cook during the steak's resting time) and throw together a quick salad. It's all about getting the timing right for everything to finish together.

This air fryer technique has changed how we eat at my house. What used to be only for birthdays or eating out is now something we can enjoy any day of the week. The mix of perfectly cooked steak and rich garlic butter gives you restaurant quality food that's surprisingly easy to make at home.

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The coolest thing? You can change it up however you like while sticking to the basic method that makes it work so well. It just goes to show that sometimes the easiest ways to cook something give you the most impressive results.

Frequently Asked Questions

→ Why should steaks sit out before cooking?

Letting them warm up helps them cook evenly. Leave them on the counter for 10-15 minutes.

→ How can I tell my steak is ready?

For medium-rare, cook around 10 minutes. Medium takes 12, while medium-well needs about 14. They’ll keep cooking a bit as they rest.

→ Can I try a different cut of beef?

Definitely! Ribeye or sirloin is great if about 1 inch thick. Adjust the cook time for thinner or thicker cuts.

→ Should I flip the steak in the fryer?

Nope. Hot air circulates to cook all sides evenly, so flipping isn’t necessary.

→ How long do I let the steak rest?

Wait 5-10 minutes before slicing to let the juices soak back into the steak.

→ Can I prep garlic butter beforehand?

Yes! Make it up to 3 days early and store in the fridge. Let it soften to room temp before using.