Cooking Steak In An Air Fryer

We get a lot of customer questions about how to prepare our Tyner Pond Farm Grassfed Steaks.  I figure lot’s of people may have similar questions, so I like to share here as well.

As always, I strongly recommend starting with a Dry Brine.

“I just purchased several grassfed steaks (Ribeye and NY Strip) and just read your article on Dry Brining. My air fryer can reach 510 degrees. Do you recommend cooking faster at a higher temp or longer at a lower temp (400 degrees).

Thanks!”

Wow this is a great question. Air Fryers vary so much. and so much of the idea of quality is personal preference. Mine doesn’t get that hot. In mine I do 370 in 20 minutes but I do an internal temp at 10 minutes….I don’t want it to get out of control.

Lean Grassfed Steak in Air fryer

It doesn’t get a real strong crust but it also doesn’t get out of control. I’m looking for an internal temp of about 130 and then rest in foil for about 5-10 minutes to get it to 145-ish which is medium for me.

Its appearance isn’t as caramelized, but it’s tender and tastes great.

My favorite way to prepare our steaks after the dry brine is to sear in butter in a frying pan and then finish in the oven. For my preference it takes about the same time, it’s still only one pan and I love the caramelized crust.

Searing Grassfed Steak

Saying all that, I’ve done a lot of experimenting :-) If I had an air fryer that went to 510 degrees I would be very tempted to try it LOL It may be shoe leather or it might be a breakthrough!

Sorry for such an ambiguous answer but it might take some trial and error. My key advice is the dry brine, and hover with an instant read meat thermometer…and don’t forget to rest the steak!

Remember to Always Rest a Grassfed Steak