Air Fryers: Tender Meat, Crispy Results

Air fryers are a great way to make meat tender. They work by circulating hot air around the food, creating a cooked product with a sear and crust similar to roasting or deep frying. Air frying is an underrated method for cooking juicy, tender steaks with a nice sear. The heat and air circulation create a crust on the outside of the steak, while the inside cooks more gently so it stays tender.

Choosing the right cut of meat

Tender Beef Cuts

As a dry-heat cooking method, the air fryer works best with tender cuts of beef. Look for cuts like Top Sirloin, KC Strip (New York Strip), Ribeye, Tenderloin, and Tri-Tip. These cuts tend to have a higher degree of marbling, which helps keep the meat moist and juicy during the air-frying process.

Thickness

When it comes to thickness, opt for steaks that are at least 1-inch thick. Thinner steaks can overcook quickly and become chewy. A thicker steak will require a longer cooking time, so adjust your timing accordingly.

Bone-in or Boneless

For the air fryer, it's best to choose steaks without bones. Boneless steaks, such as porterhouse or sirloin, require less attention during cooking, making them ideal for the hands-off nature of air frying.

Other Meats

While beef and steak are popular choices, you can also cook other meats in your air fryer. Chicken, for example, can be cooked in the air fryer, but it may require a lower temperature and shorter cooking time to prevent overcooking. Chicken thighs, in particular, are quite fatty and forgiving, making them a good option for beginners.

Temperature

To ensure your meat is cooked to your desired level of doneness, use a meat thermometer to check its internal temperature. For rare steaks, aim for an internal temperature between 125°F and 130°F. Medium-rare steaks should fall between 130°F and 140°F, while medium steaks should be cooked to 140°F-150°F. Well-done steaks will be at an internal temperature of 160°F.

Marinades and Seasonings

While a simple seasoning of salt and pepper can be delicious, you can also experiment with marinades and seasonings to add extra flavour to your meat. Just be sure to bring the meat to room temperature before adding it to the air fryer to ensure even cooking.

In summary, choosing the right cut of meat for your air fryer involves selecting tender cuts with a good degree of marbling, opting for thicker steaks, and knowing the desired level of doneness. With the right choices and some experimentation, you can master the art of cooking juicy, tender meat in your air fryer.

Marinating the meat

Marinating your meat is a great way to add flavour and make it more tender. The acid in the marinade breaks down the fibrous tissues in the meat, resulting in a more tender and juicy steak. The oil in the marinade also helps to lock in moisture during the cooking process.

• Use an acidic ingredient in your marinade such as wine, vinegar, citrus juice, yogurt, or buttermilk to help tenderize the meat and infuse flavour.
• Include high-smoke-point oils such as peanut, canola, safflower, or soy in your marinade. These oils help the flavours absorb into the fatty tissue and are flame and grill-friendly.
• Always marinate your meat in the refrigerator. Marinating at room temperature can allow dangerous bacteria to grow and lead to foodborne illnesses.
• For poultry, marinate for 30 minutes to 3 hours. For other meats, marinate for 30 minutes to overnight.
• Turn your meat a few times during marination to ensure all surfaces are coated and maximise flavour.
• Don't use too much salt as it will draw moisture out of your meat, causing it to dry out and preventing flavour from being absorbed.
• Don't reuse marinades or use them as a sauce after cooking, as they have been in contact with raw meat and may contain harmful bacteria.
• Don't marinate in metal containers as the metal can react chemically with the acids in the marinade and cause a change in flavour. Use glass, food-grade plastic containers, or heavy-duty zip-top plastic storage bags instead.
• For the best results, let your meat sit at room temperature for about 20 minutes before cooking to ensure even cooking.
• In a glass or non-reactive bowl, combine soy sauce, Worcestershire sauce, garlic, herbs, spices, or any other flavourings you prefer.
• Place your steak tips into the bowl and ensure they are fully coated with the marinade.
• Cover the bowl with plastic wrap or transfer the steak tips and marinade into a sealable plastic bag.
• Allow the steak tips to marinate in the refrigerator for a minimum of 30 minutes. For a more robust flavour, marinate overnight.
• Remove the steak tips from the marinade and pat them dry before placing them in the air fryer.

Preheating the air fryer

Preheating your air fryer is a crucial step in achieving the perfect cook on your meat. While some air fryers claim that preheating is unnecessary, doing so will ensure your food is cooked evenly and efficiently.

To preheat your air fryer, first, set the desired cooking temperature. Most air fryers will preheat to 400° F in three to five minutes. Leave the basket in the air fryer so that it also heats up. This will help toast or sear your food. Then, press start or preheat and let the appliance warm up.

For meats like steak, preheat your air fryer for three to four minutes at 400° Fahrenheit. This will give your meat a nice grill-like browning and sear. Preheating is also beneficial if you're looking for a crispy texture, such as with fried or breaded foods. It's important to note that thinner cuts of meat will cook faster than thicker ones, so adjust your cooking time accordingly.

If you're cooking something delicate, like shrimp, or a dish that requires a longer cooking time, such as a whole chicken or baked potato, you may not need to preheat your air fryer. In these cases, the food is better off cooking at a slower rate without the initial blast of high heat.

Cooking time and temperature

The cooking time and temperature for your air fryer meat will depend on the type of meat, its thickness, and your desired level of doneness.

For a 1-inch-thick steak, cook for 10-12 minutes in total for a medium-rare steak, and 12-15 minutes for a well-done steak. Flip the steak halfway through the cooking time to ensure even cooking.

For chicken, it is recommended to cook for 25-30 minutes at 400 degrees Fahrenheit, flipping halfway through. However, another source recommends cooking chicken breast for just 8 minutes, and chicken thighs for 10 minutes.

It is important to note that cooking times may vary depending on your air fryer model, so it is always a good idea to keep an eye on your meat to ensure it doesn't burn or undercook.

To check if your meat is cooked to your desired level of doneness, use a meat thermometer to check its internal temperature. For example, a rare steak should have an internal temperature of 125-130°F, while a well-done steak should reach 160°F.

If you are cooking ground beef, preheat your air fryer on the meat setting for 3 minutes, then cook for 5 minutes. Stir and crumble the beef, then cook for an additional 3-5 minutes until it is cooked through.

To ensure your meat is tender, it is recommended to bring it to room temperature before cooking, and to let it rest after cooking. This will help the meat retain moisture and stay juicy. For steaks, it is also recommended to choose cuts with a higher degree of marbling, as this will help ensure a better eating experience.

Resting the meat

For best results, cover the meat loosely with foil and let it rest on a warm plate. This will prevent the meat from cooling too quickly and allow the juices to be reabsorbed, ensuring a moist and succulent outcome. The meat will continue to cook with the residual heat, so it is important to let it rest for about 10-20% of its total cooking time. For example, a steak cooked for 10 minutes should rest for at least 1 minute, while a roast cooked for an hour should rest for at least 6 minutes.

The resting time will depend on the size and type of meat. Larger cuts of meat, such as roasts, may require a longer resting period to allow for more even distribution of juices. For example, a beef roast should rest for around 10-20 minutes, while a whole turkey may benefit from resting for up to 30-40 minutes. Smaller cuts like steaks only need a few minutes of resting to lock in the juices before slicing and serving.

It is important to resist the temptation to cut into the meat immediately after cooking. This can cause the juices to run out, leading to a drier and less flavourful result. Instead, allow the meat to rest undisturbed for the recommended amount of time.

Frequently asked questions