Pioneer Woman Air Fryer Steak

Pioneer Woman air fryer steak takes 45 minutes and New York strip, Tex-Mex seasoning and lime-garlic cilantro butter to make a juicy, tender main dish dinner. This quick air fryer strip steak recipe fits date night, Father's Day, dinner parties and busy weeknights.

Letting the steaks sit at room temperature for 30 minutes is the step that decides how evenly they cook, because a cold center stays raw while the outside overdoes. Skipping it leaves you with a gray, tough outer layer and an undercooked middle.

Mashing lime zest, grated garlic and cilantro into softened butter gives the steak a zesty finish that plain butter can't match. Rolling it into a log and chilling it also lets you slice neat pats that melt slowly over the hot steak as it rests.

Pioneer Woman Air Fryer Steak

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Course: DinnerCuisine: American, Comfort FoodDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

14

minutes

Calories

651

kcal

Hot air circulating around the Tex-Mex rubbed strip steaks builds a crusty, well-browned outside while the inside stays juicy and pink. A slice of cold garlic-cilantro butter then melts into the resting steak like a quick pan sauce.

Ingredients

• 2 lb. New York strip steaks (2 steaks, about 1 to 1 1/2 inches thick)
  

• 1 tbsp. olive oil
  

• 2 tsp. Tex-Mex seasoning blend
  

• 1 tsp. brown sugar
  

• 1/4 tsp. salt
  

• 1/4 tsp. ground black pepper
  

• 3 tbsp. salted butter, softened
  

• 1 tbsp. fresh cilantro leaves, chopped
  

• 1 clove garlic, finely grated or chopped
  

• 1/2 tsp. lime zest
  

• 1/4 tsp. kosher salt
  

• 1/4 tsp. black pepper
  

• Pinch of cayenne pepper, optional
  

Directions

• Rest the steaks: Take the 2 lb. of New York strip steaks out of the refrigerator and let them sit at room temperature for 30 minutes. That way they cook evenly from edge to center.
• Make the butter: Mash the 3 tbsp. softened butter with the cilantro, garlic, lime zest, 1/4 tsp. kosher salt, 1/4 tsp. black pepper and the pinch of cayenne, if using. Then roll it into a log in plastic wrap and refrigerate for 30 minutes.
• Mix the seasoning: While the butter chills, stir together the 2 tsp. Tex-Mex seasoning, brown sugar, 1/4 tsp. salt and 1/4 tsp. ground black pepper in a small bowl. The sugar helps the crust brown.
• Season the steaks: Brush the steaks all over with the 1 tbsp. olive oil. Then sprinkle the spice mixture on both sides so the coating sticks.
• Air fry the steaks: Place the steaks in a single layer in the air fryer basket and cook at 400°F for 7 minutes. Flip them and cook for 3 to 7 more minutes, until a thermometer reads around 135°F for medium-rare.
• Top and rest: Cut slices from the chilled butter and set them over the hot steaks. Let everything rest for 5 minutes, then slice and serve.

Tools for this recipe

• Ninja AF101 4-quart air fryer, ThermoPro instant-read thermometer, Microplane zester grater, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I use instead of Tex-Mex seasoning?

A mix of chili powder, cumin, smoked paprika and a little garlic powder works well, since that is what most Tex-Mex blends are made of. Start with the same 2 teaspoons and taste the flavor before adding more.

Can I use a different cut of steak?

Ribeye and sirloin both work, since they have enough marbling to stay juicy in the hot air. Thinner cuts cook faster, so start checking the temperature a few minutes early.

Can I make the garlic-cilantro butter ahead of time?

Yes, the butter can be rolled and kept in the fridge a few days before you need it. Chilling it longer also makes it easier to slice into neat pats.

How should I store leftover steak?

Wrap the slices or pack them in an airtight container, and they will keep in the fridge for about 3 days. Reheat them gently in the air fryer for a minute or two, because the microwave tends to toughen the meat.

What's the most common mistake when air frying steak?

Crowding the basket is the big one, since steaks that touch each other steam instead of browning. Cook them in a single layer with space around each one, and cook in batches if you need to.