Instructions

1. 1

   Pat the pork neck steaks dry with kitchen paper, so that the spice paste sticks and the meat browns in the hot airflow instead of steaming in its own moisture.

2. 2

   Mix the rapeseed oil with the paprika, the garlic powder, the dried thyme, the salt and the pepper in a bowl and rub the steaks all over with it. Then cover them and leave them to stand so that the spices soak into the surface.

3. 3

   Preheat the airfryer to 200 °C, because only a high initial heat forms a crust quickly and keeps the meat from losing much juice.

4. 4

   Lay two steaks in the basket in a single layer with space between them and do not stack anything, because meat lying on top of meat stays grey instead of browning; four steaks will not fit in one layer, so work in two batches. Cook until the top is deeply browned.

5. 5

   Turn the steaks and carry on cooking until they have reached a core temperature of 70 °C; pork has to be cooked right through and must no longer be pink inside.

6. 6

   Take the steaks out of the basket and let them rest on a warmed plate, so that the juices spread through the meat and do not run out when it is cut.

7. 7

   Cook, turn and rest the two remaining steaks in the same way. The basket is still hot, so there is no need to preheat again.