HacksdayHow to cook a tender steak in the air fryer
Air fryer steak often comes out with a thick grey band around the edge and a chewy bite, even when the centre is pink. The strong hot air cooks the outside fast while the middle catches up. Tough steak is almost always overcooked, or cut the wrong way. The book shows a two-stage method, a doneness chart in °C and °F, the right way to slice, and which marinades actually help.
The fix is in the book
- 5 more step-by-step sketches
- The full method in 4 numbered parts
- Exact times, temperatures in °C and °F, and safety notes
- A recipe to try it: two-stage sirloin with garlic butter
Common questions
Why is my air fryer steak tough?
Usually it's overcooked or sliced the wrong way. The strong hot air cooks the outside quickly, leaving a grey, chewy band around a pink centre.
What temperature is medium-rare steak?
About 54 to 57 °C (130 to 135 °F) in the centre, measured with a food thermometer. The temperature rises a few degrees while the steak rests.
Should I rest steak after air frying?
Yes, for about 5 minutes. Resting lets the juices settle, so less runs out when you cut it. Then slice across the grain, not along it.
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