Air Fryer Strip Steak with RUB PRIME STEAK

How to Make Air Fryer Strip Steak with RUB PRIME STEAK

1. 1

   Step 1: Bring to room temp and season

   Remove steaks from the fridge 20–30 minutes before cooking so they come closer to room temperature. Pat dry with paper towels, rub both sides lightly with olive oil, then season evenly with kosher salt, freshly ground black pepper and RUB PRIME STEAK, pressing the rub onto the surface.

   For this step

   • 4 steaksstrip steaks (about 8 oz / 225 g each, 1–1¼" thick)
   • 2 tbspRUB PRIME STEAK
   • 1 tbspolive oil
   • 1 tspkosher salt
   • 1/2 tspfreshly ground black pepper
   
2. 2

   Step 2: Preheat the air fryer

   Preheat the air fryer to 400°F (200°C) for 3–5 minutes — most models need just a few minutes. Use an air fryer basket or tray large enough to hold steaks in a single layer without overlapping for even airflow.
3. 3

   Step 3: Air-fry the steaks to temperature

   Place steaks in the basket and cook at 400°F (200°C), flipping once halfway through. For 1–1¼" thick steaks, use these total cook-time targets (flip at the halfway point): Rare 6–8 minutes, Medium-rare 8–10 minutes, Medium 10–12 minutes. Always check doneness with an instant-read thermometer and remove steaks when they are about 3–5°F (2–3°C) below your desired final temp to allow for carryover: Rare 120°F (49°C), Medium-rare 130°F (54°C), Medium 140°F (60°C).
   
4. 4

   Step 4: Rest and finish

   Transfer steaks to a cutting board, top each with a pat of butter, and loosely tent with foil. Rest for 5–8 minutes — this lets juices redistribute and raises the internal temp to the target. Sprinkle with chopped parsley before serving and slice against the grain.

   For this step

   • 2 tbspunsalted butter (for resting and optional sear)
   • 2 tbspfresh parsley, chopped (garnish)
5. 5

   Step 5: Optional: quick stovetop sear for extra crust

   For a deeper crust, heat a heavy skillet (cast iron preferred) over high heat until smoking, add a little oil or butter, then sear steaks 20–45 seconds per side after air-frying. This step is optional and adds 1–2 minutes of active time; rest again briefly before serving.
   

1. Remove steaks from the fridge 20–30 minutes before cooking so they come closer to room temperature. Pat dry with paper towels, rub both sides lightly with olive oil, then season evenly with kosher salt, freshly ground black pepper and RUB PRIME STEAK, pressing the rub onto the surface.
2. Preheat the air fryer to 400°F (200°C) for 3–5 minutes — most models need just a few minutes. Use an air fryer basket or tray large enough to hold steaks in a single layer without overlapping for even airflow.
3. Place steaks in the basket and cook at 400°F (200°C), flipping once halfway through. For 1–1¼" thick steaks, use these total cook-time targets (flip at the halfway point): Rare 6–8 minutes, Medium-rare 8–10 minutes, Medium 10–12 minutes. Always check doneness with an instant-read thermometer and remove steaks when they are about 3–5°F (2–3°C) below your desired final temp to allow for carryover: Rare 120°F (49°C), Medium-rare 130°F (54°C), Medium 140°F (60°C).
4. Transfer steaks to a cutting board, top each with a pat of butter, and loosely tent with foil. Rest for 5–8 minutes — this lets juices redistribute and raises the internal temp to the target. Sprinkle with chopped parsley before serving and slice against the grain.
5. For a deeper crust, heat a heavy skillet (cast iron preferred) over high heat until smoking, add a little oil or butter, then sear steaks 20–45 seconds per side after air-frying. This step is optional and adds 1–2 minutes of active time; rest again briefly before serving.