Air Fryer Tri-Tip: A Quick And Easy Cooking Method

Tri-tip is a triangular cut of beef from the bottom sirloin. It is a versatile and flavorful staple that can be cooked in various ways, including in an air fryer. Air fryer tri-tip is a quick and easy way to make a delicious and juicy steak with a crunchy crust. The air fryer cooking process ensures tender, juicy steaks with a perfect crust, enhanced by olive oil, steak seasoning, and garlic cloves. The key to a successful air fryer tri-tip is understanding the factors that influence the cooking time, such as the desired level of doneness, the thickness of the meat, and the temperature of the air fryer. By following specific techniques, such as marinating, preheating, and allowing the meat to rest, anyone can achieve a tasty and juicy air fryer tri-tip.

Air fryer tri-tip cooking time

Air fryers are a great way to cook tri-tip, a triangular cut of beef from the bottom sirloin, with minimal effort. The cooking time depends on various factors, such as the desired level of doneness, the thickness of the meat, and the heat of the air fryer.

It is recommended to preheat the air fryer to ensure even cooking and a nice crust. The tri-tip should be brought to room temperature for 20-30 minutes before cooking, and it should be patted dry to avoid excess moisture, which can affect the crispiness of the meat.

The air fryer should be set to 400 degrees Fahrenheit, and the cooking time can range from 14 to 20 minutes, depending on the thickness of the meat and the desired level of doneness. For a medium-rare steak, the internal temperature should reach 130°F, while for a medium steak, it should be 140°F, and for medium-well, it should be 150°F.

It is important to note that the tri-tip will continue to cook in the residual heat of the air fryer after it has been turned off, so it should be left in the air fryer for at least 5 minutes for medium-rare and up to 10 minutes for medium-well to well-done. The meat should then be removed from the air fryer and allowed to rest for 5-10 minutes before serving to let the juices set and enhance the flavour and moisture of the steak.

Additionally, marinating the tri-tip for at least an hour, and ideally overnight, can add extra flavour and ensure the meat is moist and tender.

How to get a crunchy crust

To get a crunchy crust on your tri-tip, there are a few things to keep in mind. Firstly, bring the steak to room temperature before cooking. This allows the exterior to crisp faster and the fat to render more efficiently, resulting in a crunchier crust. Aim for 20-30 minutes at room temperature. During this time, you can prepare the rest of your meal. Secondly, ensure the steak is patted dry. Excess moisture will prevent the exterior from crisping and may result in boiling rather than broiling, leading to a tougher, chewier texture.

Thirdly, preheat your air fryer. This is important for achieving an even cook and a nice crust. A higher temperature will also help with crisping the exterior, so set the temperature as high as you are comfortable with – some recommend 400°F, while others suggest 425-450°F. The exact temperature will depend on your personal preference and the capabilities of your air fryer.

Finally, keep in mind that the cooking doesn't stop when the timer goes off. The residual heat in the air fryer will continue to cook the steak, so you can leave it in the machine for at least 5 minutes for medium-rare, and up to 10 minutes for medium-well to well done. This will ensure a crispier exterior.

Marinating and seasoning

There are a variety of marinades and rubs that you can use to season your tri-tip. A simple blend of garlic, salt, and black pepper is a classic option, but you can also experiment with other seasonings like onion powder, paprika, or herbs de Provence. If you want a bolder flavour, you can try a marinade that includes soy sauce, lemon juice, olive oil, brown sugar, Worcestershire sauce, garlic powder, onion powder, and pepper. For a little kick, add some Aleppo pepper to your rub. You can also purchase pre-made steak seasoning blends, such as Montreal Steak Seasoning, or use a dry rub.

Before applying your chosen seasoning, remove the tri-tip from the refrigerator and let it come to room temperature for 20 to 30 minutes. This step is important, as it will help the meat retain moisture during cooking and allow it to absorb the seasoning more effectively. Pat the tri-tip dry with paper towels, then apply a thin layer of oil to help the seasonings stick. Next, rub your chosen seasoning blend generously over the steak, ensuring it is evenly coated.

After seasoning, preheat your air fryer to 380°F to 400°F, depending on your desired level of doneness. For a rare steak, cook at 380°F for 8 minutes, or until the internal temperature reaches 130°F. For a medium steak, cook for 10 minutes at the same temperature, aiming for an internal temperature of 145°F to 150°F. Well-done steaks will require 12 minutes or more in the air fryer, with an internal temperature of 160°F or above.

Reheating and freezing

When storing leftover tri-tip, use an airtight container and place it in the refrigerator for up to 3 days. Before transferring the steak to the container, let it cool completely to room temperature to maintain its moisture and flavor.

To freeze the tri-tip, wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag or container. Label the bag with the date and use within 3 months. When you're ready to enjoy your frozen tri-tip, thaw it overnight in the refrigerator, then follow the reheating instructions.

There are several ways to reheat tri-tip, including using an air fryer, oven, microwave, stovetop, sous vide, or skillet.

To reheat in an air fryer, preheat the air fryer to around 350°F-375°F (190°C). Wrap the leftover tri-tip tightly in aluminum foil to prevent it from drying out and retain its juices. You can also add some butter to the foil for extra moisture. Place the wrapped tri-tip in the air fryer basket and cook for 3 to 5 minutes, checking after 3 minutes.

For the oven method, preheat the oven to a moderate temperature, around 325°F (163°C). Wrap the tri-tip tightly in aluminum foil and place it on a wire rack, baking pan, or cookie sheet. Reheat for 5-10 minutes.

When reheating in the microwave, be cautious not to overheat, as the steak can become tough and rubbery.

The stovetop method involves using a skillet heated over medium heat. Add a small amount of oil or butter to the skillet, then place the leftover tri-tip in the skillet and sear for about 20 to 30 seconds on each side. Reduce the heat to low, cover the skillet, and cook for an additional 2 to 3 minutes, until heated to your preference. Once reheated, let the tri-tip rest for a minute before serving.

Sous vide is another option for reheating tri-tip, as it involves precise temperature control in a water bath, making it impossible to overcook the meat. Seal the leftover tri-tip in a sous vide-safe bag and submerge it in a water bath at room temperature. Set your sous vide device to heat the water to your desired temperature.

Air fryer model and temperature

Air fryers come in a variety of sizes and styles, and different air fryers hit different temperatures. Therefore, it is recommended to go by the temperature of the tri-tip, rather than the time on your air fryer, for the best results.

The ideal temperature for your tri-tip will depend on how well you like your beef cooked. For a medium-rare steak, aim for an internal temperature of 130°F to 135°F. For a medium steak, you are looking at 140°F, and for medium-well, 150°F. The tri-tip's internal temperature will rise by about 10°F while it rests.

Some recipes suggest cooking your tri-tip at 400°F for 15–20 minutes, depending on the thickness of the cut. You can flip the tri-tip halfway through, and then leave it in the air fryer until it hits your target temperature.

It is important to preheat your air fryer before adding the tri-tip. You should also let the meat rest at room temperature for 20–30 minutes before cooking, and for 10–15 minutes after cooking, to allow the juices to collect inside the meat.

Frequently asked questions