Description

Tired of smoke alarms, splattering grease, and unevenly cooked steak? Once you try the reverse sear method, there is no going back. Gentle air fryer heat slowly cooks the steak while drying the surface, delivering a splatter-free final sear and perfectly cooked steak every time.

Ingredients

Scale

2 New York strip steaks (about 1.5 inches thick each)
Coarse sea salt or kosher salt (generous coating, about 2 teaspoons)
2 tablespoons butter (salted or unsalted)
4-6 garlic cloves (peeled)
Thai-style fish sauce dipping sauce or flaky sea salt for serving (optional)

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Instructions

Season the steak: Pat the steaks completely dry on all sides with paper towels. Season generously all over with the coarse salt, including the side edges. Let the steaks sit at room temperature for 15 minutes before cooking.
Roast low and slow: Place the steaks directly into the air fryer basket in a single layer without preheating. Roast at 225°F until an instant-read meat thermometer inserted into the thickest part reads 105°F to 110°F for medium-rare (or 115°F to 120°F for medium), about 25 to 40 minutes depending on thickness.
Sear in browned butter: Heat a heavy cast-iron or stainless steel skillet over medium-high heat. Add butter and garlic cloves. Once the butter melts and coats the pan, add the steaks. Sear undisturbed for 45 to 60 seconds until a deep crust forms, then flip and sear the other side. Also make sure to flip those garlic cloves so they toast evenly as well. Use tongs to turn the steaks on their sides to render the fat cap and brown the edges, spooning the foaming garlic butter over the tops.
Rest and slice: Transfer the steaks to a cutting board and pour the browned butter and fried garlic over the top. Let the meat rest for 8 minutes. Slice across the grain into strips and serve with your favorite dipping sauce.

Notes

Target Doneness Guide: Pull the steaks from the air fryer 10°F to 15°F below your desired final doneness, as the hot skillet sear and resting period will bring the temperature up:
Rare: Pull at 100°F to 105°F (Final: 120°F to 125°F)
Medium-Rare: Pull at 105°F to 110°F (Final: 130°F to 135°F)
Medium: Pull at 115°F to 120°F (Final: 140°F to 145°F)
Medium-Well: Pull at 125°F to 130°F (Final: 150°F to 155°F)

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Dinner, Entree, Main Course, Main Dish
Method: Air Fryer, Stovetop
Cuisine: American, Asian, Fusion