Air-Fryer Steak with Smoked Paprika Aioli
Two thick ribeyes, salted heavy, air-fried at 400°F for eight to ten minutes for medium-rare. Sliced on a board, served with a bowl of smoked-paprika aioli for dipping. The steakhouse meal in an appliance you keep on the counter.
The pan-seared steak is the classic. The grill-marked steak is summer. The air-fryer steak is the steak you didn't know was a contender — and it's better than both of those at one specific thing: the perfectly even, edge-to-edge medium-rare interior. No undercooked band near the centre, no overcooked grey ring around the edge. The hot circulating air cooks the steak from all sides simultaneously, which is exactly what you want.
The technique is the same as for any good steak. Salt heavily and early (overnight is best, but 40 minutes on the counter works). Dry the surface before cooking. Use a thick cut — 1¼ to 1½ inches — and pull it at 130°F (55°C) for medium-rare, letting carryover heat finish it during the rest.
The photo shows the result: two ribeyes carved into ½-inch slices on a wooden board, the pink-to-pinker gradient through the slices, with the dark crust on top. Off to the side: a small bowl of smoked- paprika aioli with a spoon in it — the dipping sauce that elevates plain steak to dinner. A blue linen napkin in the corner, sea salt in a small dish.
Method
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01
Salt early
At least 40 minutes ahead — ideally overnight — pat the steaks dry,
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02
Bring to room temperature
40 minutes before cooking, take the steaks out and let them come to
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03
Make the aioli
While the steaks rest, whisk together the mayo, garlic, paprika,
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04
Oil and pepper
Rub each steak with a tiny amount of olive oil (just enough to slick
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05
Air fry
Heat the air fryer to 400°F (200°C). Place the steaks in the basket
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06
Rest
Move the steaks to a board and rest 8 minutes — non-negotiable. The
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07
Slice and serve
Slice across the grain into ½-inch slices, fanning them out on the