Ella Walter
Tri-tip steak is a triangular cut of beef from the bottom sirloin, made popular in California, and it is a cheap and lean portion of meat. This cut of meat is incredibly versatile and can be cooked in an air fryer, on a grill, in an oven, broiled, or even smoked. The air fryer is a great option for cooking tri-tip steak as it cooks the meat quickly and evenly, resulting in a juicy and flavourful steak. This is a simple recipe that can be made in under 20 minutes, making it a perfect weeknight meal.
| Characteristics | Values |
|---|---|
| Steak Type | Tri-Tip |
| Steak Cut | Bottom of the sirloin |
| Other Names | Santa Maria Steak, Newport Steak, Triangle Tip, Triangle Steak, Sirloin Butt |
| Marinade | Soy Sauce, Garlic, Honey, Dijon Mustard, Worcestershire Sauce |
| Seasoning | Salt, Pepper, Garlic Powder, Onion Powder, Paprika |
| Temperature | 380°F-400°F |
| Time | 14-20 minutes |
| Rest Time | 5-15 minutes |
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What You'll Learn
Marinating the steak
Marinating your sirloin tri-tip steak is a crucial step in ensuring your meat is tender and flavourful. The first step is to let your steak rest at room temperature for at least 20 to 30 minutes before cooking. This is important because it allows your steak to cook more evenly and helps the meat become more tender.
You can then begin to prepare your marinade. A classic combination is garlic, olive oil, salt, pepper, and garlic powder. You can also add a pinch of onion powder and paprika for extra flavour. It is recommended to dice the garlic and then add the olive oil, before pricking the steak with a fork around 10 times per side to allow the marinade to seep into the meat. You can also rub the mixture onto both sides of the steak.
Once you have prepared your steak, place it in the refrigerator and leave it to marinate for a minimum of one hour but ideally overnight. This will ensure the steak is moist and tender, with a good crust.
After marinating, remove the steak from the refrigerator 20 to 30 minutes before cooking to ensure the meat is more tender and to allow it to reach room temperature.
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Using a rub
When preparing a sirloin tri-tip steak in an air fryer, using a rub is a great way to infuse flavour into the meat. A rub is a mixture of spices and herbs that is applied to the surface of the steak before cooking. There are endless combinations of rubs that you can use, but a classic combination is salt, pepper, and garlic powder. You can also experiment with other seasonings like onion powder and paprika.
If you're using a rub, it's important to bring your steak to room temperature first. This will help the outside of the steak crisp faster, while allowing the fat to render more effectively. Aim to let the steak rest on the counter for 20 to 30 minutes before cooking. During this time, you can prepare the rub.
To make a basic rub, simply combine equal parts salt, pepper, and garlic powder. You can also add other spices like onion powder and paprika to taste. If you're feeling adventurous, you can even add some red pepper flakes or dried herbs like rosemary or thyme. It's best to use dried herbs instead of fresh ones, as fresh herbs can burn easily in the air fryer.
Once you've prepared the rub, it's time to apply it to the steak. First, use a paper towel to pat the steak dry. This step is important because excess moisture on the surface of the steak will prevent the rub from sticking properly. Next, use your fingers to gently rub the spice mixture onto both sides of the steak. Be sure to cover the entire surface of the meat, really working the rub into the steak.
After the rub has been applied, it's a good idea to let the steak rest for a few minutes to allow the flavours to really sink in. If you have the time, you can even cover the steak and refrigerate it for an hour or so before placing it in the air fryer. This will give the rub more time to work its magic!
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Air fryer temperature
The ideal air fryer temperature for cooking sirloin tri-tip steak depends on how well you like your steak done. It is important to note that different air fryers heat up to different temperatures, and the thickness of the steak will also affect the cooking time.
If you like your steak rare, set the air fryer to 380°F and cook for 8 minutes (130°F internal temperature). For a medium steak, increase the cooking time to 10 minutes at the same temperature, aiming for an internal temperature of 145-150°F. Well-done steaks require a minimum of 12 minutes at 380°F, with an internal temperature of 160°F or above.
If you prefer your steak medium-well to well-done, it is recommended to leave the steak in the air fryer for 5-10 minutes after it has been cooked, allowing it to cook in the residual heat of the machine. This will ensure that the steak is cooked to your desired level without drying out.
For a crunchy crust and a juicy, tender centre, it is recommended to let the steak rest at room temperature for 20-30 minutes before cooking. This allows the steak to crisp up faster on the outside and renders the fat more efficiently.
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Resting the steak
Temperature Control:
Allow the steak to rest at room temperature for 20 to 30 minutes before cooking. This step is crucial as it helps the steak cook more evenly and promotes a crunchy crust. It also allows the fat to render better, enhancing the flavour and texture of the meat.
Post-Cooking Rest:
After removing the steak from the air fryer, let it rest for at least 5 minutes, and up to 15 minutes, before slicing or serving. Tent it with foil to keep it warm. During this time, the juices will redistribute, making the steak moist and juicy. Keep in mind that the steak will continue to cook slightly during this resting period due to carry-over cooking, so remove it from the air fryer when it's about 10 degrees cooler than your desired doneness temperature.
Internal Temperature:
Use a meat thermometer to check the internal temperature of the steak during the resting period. For a rare steak, aim for an internal temperature of 130°F, 145-150°F for medium, and 160°F or higher for well-done. Remember to remove the steak from the air fryer before it reaches your desired temperature, as it will continue to cook while resting.
Slicing Technique:
When slicing the steak, always cut against the grain. This shortens the muscle fibres, making the meat more tender and easier to chew. Slicing with the grain can result in a chewier piece of meat, so it's important to identify the direction of the muscle fibres before slicing.
Marinating:
While not directly related to resting, marinating the steak before cooking can enhance its flavour and juiciness. Marinate the steak for at least 30 minutes, or ideally, overnight. This will add moisture and tenderness to the meat, improving the overall texture and taste.
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Cutting the steak
When it comes to cutting your sirloin tri-tip steak, there are a few important things to keep in mind. Firstly, always let the steak rest after cooking, this allows the juices to settle and prevents the steak from drying out. The steak should rest for at least 5 minutes, but 10 to 15 minutes is even better. This will ensure your steak is juicy and flavourful.
Next, it's important to know that the way you cut the steak can impact its texture. To ensure a tender steak, always cut against the grain. This shortens the muscle fibres, resulting in a more tender and delicious steak. If you cut with the grain, the steak will be chewier.
Additionally, the temperature at which you serve your steak is important. It is recommended to serve the steak at your desired temperature, as the steak will continue to cook and rise in temperature as it rests. For a medium-rare steak, a temperature of 130°F is ideal, while 145-150°F is suitable for a medium steak, and 160°F and above for a well-done steak.
Finally, the thickness of your steak will impact the cooking time and temperature. A thicker steak will require a longer cooking time and a lower temperature to ensure even cooking. On the other hand, a thinner steak will cook faster and may require a higher temperature to achieve the desired doneness.
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Frequently asked questions
The cooking time depends on how well you like your steak done, the thickness of the steak, and the temperature of your air fryer. At 400 degrees Fahrenheit, the steak should be in the air fryer for 14 to 18 minutes. If you want a rare steak, cook it for 8 minutes at 380 degrees Fahrenheit. For a medium steak, cook it for 10 minutes at the same temperature. For a well-done steak, cook it for 12 minutes or more at 380 degrees Fahrenheit.
To get a juicy steak, let the steak rest for 20 to 30 minutes before cooking. This allows the steak to reach room temperature and ensures a more even cook. After cooking, let the steak rest for 5 to 15 minutes before serving. This allows the juices to settle in the steak, making it more juicy and flavourful.
To get a crunchy crust, pat the steak dry before cooking it. This will ensure that the steak crisps on the outside and doesn't boil. You can also try to sear the steak on the stovetop before placing it in the air fryer.
