Air Fryer Strip Steak: Get Pub-Quality Results in Under 20 Minutes

Instructions:

1. Pat and Salt: Thoroughly pat the steaks dry with paper towels. Season aggressively on all sides with the coarse sea salt only.
2. Dry Brine: Place the seasoned steaks uncovered on a rack set over a plate or tray in the refrigerator for at least 40 minutes, and ideally up to 4 hours. This step is essential for developing a proper crust.
3. Tempering: Remove the steaks from the fridge 30 minutes before cooking. Pat them dry again (any remaining moisture hinders searing).
4. Preheat and Season: Preheat the air fryer to its maximum setting (usually 400°F / 200°C) for at least 5 minutes. While preheating, brush the tempered steaks lightly with the high smoke point oil and then sprinkle generously with the black pepper.
5. Initial Cook: Place the steaks directly into the preheated air fryer basket, ensuring they do not overlap (cook in batches if necessary). Cook for 4–6 minutes.
6. Flip and Check: Carefully flip the steaks. At this point, you should have a developing crust. Insert the instant-read thermometer into the thickest part of the steak.
7. Continue Cooking: Continue cooking, checking the internal temperature every 2–3 minutes until the steak reaches 5°F (3°C) below your target doneness (e.g., 125°F for Medium-Rare).
8. Optional Baste (The Flavour Bomb): While the steak is resting, melt the butter in a small skillet over medium-high heat with the smashed garlic clove and herb sprig. Baste the steaks thoroughly with the melted herb butter.
9. Rest the Meat: Transfer the steaks to a clean cutting board, tent loosely with foil, and let rest for 8–10 minutes. This allows the juices to redistribute, ensuring maximum tenderness.
10. Slice and Serve: Slice the steak against the grain, arrange on plates, and spoon any residual board juices over the top.