Beef steak from the airfryer

⏱ 24 min · 🍽️ 2 Servings · 🧂 5 Ingredients

Ingredients

  • 2 piece rump steaks (about 250 g each, 3 cm thick)
  • 1 tbsp rapeseed oil
  • 1 tsp pepper (coarsely ground)
  • 1 tsp salt
  • 1 tsp butter or margarine

Instructions

  1. Take the rump steaks out of the fridge half an hour before cooking and pat them dry. Cold meat is long done on the outside before the centre reaches the right temperature.
  2. Rub the steaks with the rapeseed oil and season them with the coarse pepper. Salt goes on only after cooking, so that the surface stays dry and can take on colour.
  3. Preheat the airfryer to 200 °C.
  4. Lay the steaks in the basket in a single layer with space between them and do not stack anything; more than two pieces need a second batch. Cook at 200 °C, aiming for a core temperature of 56 °C for medium at the end.
  5. Turn the steaks and carry on cooking until the centre has reached 56 °C for medium. Whole muscle cuts of beef may stay pink inside.
  6. Season the steaks with the salt, set the butter or margarine on top and leave them to rest on a warmed plate.
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Beef steak from the airfryer – Recipe and image AI-created, editorially reviewed
📖 Culinse

🤖 Recipe and image AI-created, editorially reviewed · About our AI transparency

deutschlandhauptgerichtheissluftfritteusefestlich

Beef steak from the airfryer

A German pub dish that people order gladly all over Germany: in the airfryer the rump steak turns evenly pink inside and lightly browned outside and needs nothing more than salt and coarse pepper. In the closed chamber no fat spits and the kitchen stays clean. Serves 2.

⏱

Cook time

24 min

🍽️

Servings

2

🧂

Ingredients

5

View Original ↗

Nutrition

per serving

465 kcal

Calories

55 g

Protein

27 g

Fat

0 g

Carbs

Ingredients

For 2 servings

Estimated cost~€0.20 · ~€0.10/serving

Kitchen Tools

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Instructions

  1. 1

    Take the rump steaks out of the fridge half an hour before cooking and pat them dry. Cold meat is long done on the outside before the centre reaches the right temperature.

  2. 2

    Rub the steaks with the rapeseed oil and season them with the coarse pepper. Salt goes on only after cooking, so that the surface stays dry and can take on colour.

  3. 3

    Preheat the airfryer to 200 °C.

  4. 4

    Lay the steaks in the basket in a single layer with space between them and do not stack anything; more than two pieces need a second batch. Cook at 200 °C, aiming for a core temperature of 56 °C for medium at the end.

  5. 5

    Turn the steaks and carry on cooking until the centre has reached 56 °C for medium. Whole muscle cuts of beef may stay pink inside.

  6. 6

    Season the steaks with the salt, set the butter or margarine on top and leave them to rest on a warmed plate.

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