Steak Options:
We love a good ribeye, but you could also use sirloin, New York cut, T-bone, or even a flat iron steak. Bone in or bone out, it’s up to you! Just be sure that your steak is at least 1 inch thick, and choose the best grade you can find.
Dry Brining Air Fryer Steak:
We are dry brining our steak today. If you’ve never heard of the term, it is where you brine without needing any liquid. Our salt and pepper is doing all of that work on its own to tenderize and add amazing flavor.
How do I know when my steak is done cooking?
We use a meat thermometer to ensure 100% accuracy. How long it takes to cook will depend entirely on the size of your steak as well as your desired level of doneness. It is finished once your meat has reached your desired temperature.
Compound Butter:
It’s true, you do not have to use compound butter on top of your steak. Really though, why wouldn’t you?! It is so delicious, that it is a must have in our house!
Resting:
Please do not skip the 10 minute resting time. We know how difficult it is to wait, but allowing it to rest will produce a juicer steak. Trust us. If you like this recipe, you may be interested in these other delicious steak recipes:
How to Cook the Perfect Tomahawk SteakHow to Grill Steak Perfectly Every TimeHow to Cook Hanger SteakHow to Cook Steak Perfectly Every Time
Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes. Δ Δ
