Tiffany Haney
Cooking a beef joint in an air fryer is a great way to achieve a juicy, tender roast with a seared finish. The best cut of beef for an air fryer roast depends on personal preference, as different cuts provide different levels of flavour, texture, and tenderness. Popular choices include topside, silverside, rump, rib eye, and sirloin. The cooking time will depend on the size of the joint and the desired level of doneness, but generally, it takes around 30-40 minutes for a medium-rare to medium-well done roast.
Cooking Beef Joint in an Air Fryer
| Characteristics | Values |
|---|---|
| Beef Joint Weight | 1kg/2.2lb or 1.8kg/4lb |
| Air Fryer Temperature | 170-220°C (350°F-400°F) |
| Cooking Time | 10 minutes at high temperature, then 30-40 minutes at low temperature |
| Resting Time | 20-30 minutes |
| Beef Joint Types | Topside, Silverside, Rump, Rib Eye, Sirloin |
| Oil | Vegetable Oil, Olive Oil |
| Seasoning | Salt, Pepper, Thyme, Onion Granules, Mustard Powder, Dried Herbs |
| Internal Temperature | 48-71°C for rare to well done |
| Leftovers | Can be stored in an airtight container for a few days |
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What You'll Learn
Choosing the right cut of beef
Cooking a beef joint in an air fryer is a great way to achieve tender meat with a seared finish. The cooking time can be adjusted to suit your preference, whether you like your beef medium-rare or closer to well done.
Now, choosing the right cut of beef is essential to ensure a tasty meal. Here are some factors to consider:
Type of Beef
Different cuts of beef have distinct characteristics, so it's important to select the right one for your desired dish. For example, if you're cooking a roast beef joint, you might opt for a topside or silverside cut. These are lean cuts that can be cooked to juicy perfection in the air fryer.
Marbling
When selecting a cut of beef, consider the degree of marbling, which refers to the amount and distribution of intramuscular fat within the meat. Choosing cuts with a higher degree of marbling will generally result in a more flavourful and juicy eating experience. However, if you're making beef jerky in the air fryer, leaner cuts like Eye of Round or Top Round are recommended.
Thickness and Size
The thickness and size of the beef cut are important considerations. For steaks, it is recommended to choose cuts with a minimum thickness of 1 inch. This ensures even cooking and allows for a nice sear on the exterior while keeping the juices locked inside. If you're cooking a larger joint, you might need to adjust the cooking time or even slice the joint in half to ensure it fits in your air fryer.
Texture and Tenderness
The texture and tenderness of the meat can vary depending on the cut. For example, the sirloin is divided into top sirloin, which is more tender, and bottom sirloin, which is larger, leaner, and slightly tougher. The flank steak, on the other hand, is known for being extremely lean and tender because it comes from the loin primal section, which is connective tissue that hasn't been toughened by exercise.
Personal Preference
Lastly, don't forget to consider your personal preferences. Do you like your beef rare, medium-rare, or well done? Different cuts of beef have varying ideal cooking temperatures and times to achieve these doneness levels. For example, flank steak tastes best when cooked rare, medium-rare, or medium, as it can become chewy if overcooked. On the other hand, cube steak is ideal for air frying as it should not be cooked past medium-rare to prevent dryness.
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Preparing the beef joint
Once you have chosen your beef joint, it is important to bring it to room temperature before cooking. This will ensure that the beef cooks more evenly. Take the beef out of the fridge and let it sit for around 20 to 30 minutes.
The next step is to prepare the beef for cooking. Start by drying the beef with a paper towel, removing any excess moisture. Then, remove any string or netting from the joint, and unroll it as much as possible to ensure even cooking. If your beef joint is particularly large, you may need to slice it in half to ensure it fits comfortably in the air fryer basket.
Now, it's time to season the beef. Drizzle or brush the joint with oil, making sure to coat all sides. You can use vegetable oil, olive oil, or another oil of your choice. Then, season the beef with your desired herbs and spices. Popular options include salt, pepper, rosemary, thyme, onion granules, and mustard powder. Massage the seasonings into the beef, ensuring it is evenly coated.
With the beef prepared, it's now time to preheat your air fryer. Set the temperature to between 180-220°C, depending on your desired level of doneness and the model of your air fryer. Some recipes recommend starting at a higher temperature to create a crust, then reducing the heat to cook the beef through.
Finally, place the beef joint in the air fryer basket, ensuring it doesn't touch the sides or top to allow for even cooking. If your air fryer has a tray, you may want to remove it to help with searing the beef. With the beef in the air fryer, you're now ready to start cooking!
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Cooking the beef joint
Firstly, take your beef joint out of the fridge and pat it dry. Leave it to come to room temperature for 20 to 30 minutes. Check that the joint fits into your air fryer with enough room for the air to circulate. You can slice a larger joint in half if needed.
Preheat your air fryer to 200°C (some sources recommend 400°F/200°C for 10 minutes). You can then season your beef joint. Brush the joint with oil (some recipes recommend vegetable oil, others olive oil) and rub in dried herbs like rosemary and thyme, salt, pepper, mustard powder, and onion granules.
Place the beef in the air fryer basket and cook for 10 to 15 minutes. This will create a crust on the exterior, sealing in the juices. Turn the beef over, reduce the temperature to 180°C, and cook for a further 30 minutes.
The cooking time will depend on your desired level of doneness. For a rare roast, cook for 15 minutes per 450g of meat. If you prefer your beef medium-rare, cook for 25 minutes per 450g. You’re looking at about 35 minutes per 450g for a well-done roast. Remember to turn the beef joint halfway through the cooking time. If your beef is cooking too quickly, cover it with foil towards the end of the cooking time.
To check if your beef is cooked to your liking, use a meat thermometer to check the internal temperature. For medium-rare, aim for 57°C, for medium, aim for 63°C, and for well-done, aim for 71°C. Once the beef is cooked, place it on a platter and cover loosely with foil. Leave it to rest for 20 to 30 minutes before slicing and serving.
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Resting the beef joint
The beef joint should be left to rest for 20 to 30 minutes. This allows the juices to redistribute within the meat, ensuring a juicy and tender roast. During this time, the temperature of the joint will continue to rise slightly, so it is important to factor this into your cooking time if you are using a meat thermometer to determine doneness.
While the beef joint is resting, you can prepare any side dishes that you plan to serve with it. Some classic side dishes for roast beef include Yorkshire puddings, roast potatoes, mashed potatoes, and vegetables.
Finally, after the resting period, you can carve the beef joint and serve it with your chosen side dishes. Enjoy your perfectly cooked and rested air fryer roast beef!
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Reheating leftovers
If you have any leftover beef, it will keep in an airtight container in the fridge for a couple of days. To reheat, you can use a microwave with a very small amount of water to prevent the meat from drying out. To reheat in the air fryer, you can replicate the steaming process by loosely wrapping the meat in foil with a dash of water and cooking for around 5 minutes, or until the meat is hot all the way through.
When reheating beef in the air fryer, it's important to note that the cooking time may vary depending on the amount of meat you are reheating. Adjust the cooking time accordingly, and keep an eye on the meat to ensure it doesn't overcook or dry out.
If you're reheating a large amount of meat, you may need to increase the reheating time. However, be careful not to overcook the beef, as this can affect its texture and taste. Check the internal temperature of the meat with a meat thermometer to ensure it reaches your desired level of doneness.
For a rare roast, aim for an internal temperature of 48-52°C. If you prefer your beef medium-rare, cook it to an internal temperature of 57°C. For a well-done roast, you're looking at an internal temperature of 67 to 71°C. Remember that the temperature of the beef will continue to rise slightly as it rests, so factor that into your cooking time.
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Frequently asked questions
For a medium finish, cook the beef joint for 25 minutes per 450g at 180°C. The internal temperature should be 57°C.
Cooking the beef at a high temperature of 200°C or above will create a nice crust on the exterior.
Wrap the meat in foil with a dash of water and cook for 5 minutes or until piping hot.
