Air Fryer Thin Steak: Can It Be Done?

Cooking steak in an air fryer is a quick and easy way to achieve a delicious, tender steak with a perfect crust. It is also a healthier option, as it requires less fat and creates minimal mess in the kitchen. While thicker steaks are recommended for the air fryer, it is possible to cook thin steaks in an air fryer as well. However, thin steaks are prone to overcooking quickly and becoming chewy, so it is important to adjust the cooking time accordingly.

Thin steaks cook faster, so adjust the cooking time to avoid overcooking

Thin steaks are prone to overcooking and becoming chewy, so it's important to adjust the cooking time to avoid this. When cooking thin steaks in an air fryer, they typically take around 8 minutes in total, with a flip halfway through so that each side cooks evenly. The ideal temperature is 180°C/360°F; cooking at a higher temperature will dry out the steak.

Before cooking, it's important to bring the steak to room temperature to ensure it cooks evenly and is less tough. This should be done by taking the steak out of the fridge for 20-30 minutes before cooking. It's also a good idea to pat the steak dry with paper towels to remove moisture, which will help the steak brown rather than steam. Spritzing or brushing the steak with a little oil will also improve browning.

When cooking thin steaks, it's important to keep a close eye on them to avoid overcooking. A meat probe or instant-read thermometer can be used to check the internal temperature of the steak. The ideal temperature will depend on your desired level of doneness, with rare steaks registering at 125°F, medium-rare at 130-135°F, and medium at 140°F.

Thin steaks are a great option for air frying as they are cheaper than regular steaks and can be cooked perfectly with less risk of overcooking if the right adjustments are made.

Preheat the air fryer to 400°F for a golden brown colour

Cooking steak in an air fryer is a super quick process. It yields a steak that is seared on the outside, juicy on the inside, and with a perfect golden-brown crust.

To achieve this, preheat your air fryer to 400°F. This will ensure that the basket gets hot, which is essential for the steak to brown properly. A hot basket will also help achieve a golden-brown colour.

While the air fryer is preheating, you can prepare your steak. Start with a steak that is at least one inch thick. Thinner steaks will cook too quickly and may become chewy. Allow your steak to come to room temperature by removing it from the fridge 20 to 30 minutes before cooking. This will ensure your steak cooks evenly and reduces the chances of it becoming tough.

Pat the steak dry with paper towels to remove any excess moisture. This will help the steak brown rather than steam. Then, rub oil, salt, and pepper on the steak. You can also add a dry rub for better browning and overall colour.

Pat the steak dry and season with salt and pepper for optimal browning

Thin steaks are prone to overcooking quickly and becoming chewy. To avoid this, it is important to pat the steak dry before seasoning. This will help the steak brown rather than steam. Use paper towels or a clean cloth to pat the steak dry.

Once the steak is dry, season with salt and pepper for optimal browning. You can also add garlic powder or another light seasoning. However, remember that when it comes to seasoning, less is more. You don't want to overpower the delicious flavour of the steak. A simple seasoning of salt and pepper will bring out the great flavour of the thin steak.

If you want to add a little more flavour, you can use a dry rub. This is especially good for leaner steaks, as it helps with the overall colour. A simple dry rub can be made with salt, pepper, garlic powder, and paprika. You can also add a pinch of sugar to balance the salty flavours and give the steak a gorgeous caramelized crust.

Finally, remember to preheat your air fryer. This will help ensure that the outside of your steak gets nice and brown. Set your air fryer to the desired temperature, usually between 180-200°C or 360-400°F, and let it heat up for at least 10 minutes before adding the steaks.

Use a meat thermometer to check the internal temperature of the steak

While thin steaks are cheaper and easier to cook, they are also prone to overcooking and becoming chewy. To avoid this, it is important to use a meat thermometer to check the internal temperature of the steak.

First, insert a leave-in meat thermometer into the steak before placing it in the air fryer. Insert the metal tip into the middle of the steak, which will be the coolest part, and let the metal cord hang out of the side while the steak is cooking.

The ideal temperature for a thin steak in an air fryer is 180°C/360°F. If the temperature is any higher, the steak will dry out and become overcooked. The internal temperature of the steak should be 125°F for rare, 130-135°F for medium-rare, and 140°F for medium.

If you are cooking a 1-inch-thick steak, cook it for 10 minutes, flipping halfway, for medium-rare. For a medium steak, cook for 12 minutes, again flipping halfway. Adjust the cooking time according to the thickness of your steak. If your steak is thinner, reduce the cooking time.

If you check the steak and it is not at your preferred temperature, continue cooking and check the temperature after another 2 minutes.

For a juicy steak, let it rest for 5 minutes before serving

Thin steaks are prone to overcooking quickly and becoming chewy. To cook thin steak in an air fryer, it is recommended to use steaks with a thickness of at least one inch. Thinner steaks cook too fast without getting a chance to brown.

To cook thin steak in an air fryer, choose a porterhouse or sirloin steak with a thickness of one inch and a weight of around half a pound. Preheat the air fryer to 400 degrees Fahrenheit. Brush the steak with oil and season it with salt and black pepper. You can also add garlic herb butter or compound butter to serve. Place the steak in the air fryer basket and cook for 6 minutes, then turn the steak and cook for another 2 minutes.

Now, for a juicy steak, let it rest for 5 minutes before serving. This is because the internal juices constrict during the cooking process, and resting the steak allows the juices to reabsorb and redistribute. If you cut into a steak right off the grill, the juices will spill out onto the plate. But if you wait 5 minutes, the juices will be retained in the steak, making it juicier. This is because the heat causes the muscle fibers to contract, squeezing the juices towards the center of the steak. Given a few minutes to cool, the fibers relax and the juices migrate back and redistribute throughout the steak.

The resting time for steak depends on its thickness. A good rule of thumb is to rest thin meat for half the time it took to cook, and thick meat for the whole time it took to cook. As a general rule, rest thinner cuts of meat for a minimum of 5-7 minutes, and thicker cuts for 10-20 minutes.

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