Prepare to elevate your weeknight dinner or special occasion meal with this incredibly easy yet extraordinarily flavorful Air Fryer Sirloin Steak recipe. We’re talking juicy, tender steak, perfected with a simple dry brine, and then cooked to perfection in your air fryer. But we don’t stop there! This culinary masterpiece is crowned with a generous dollop of rich, aromatic homemade Café de Paris butter, transforming every bite into a luxurious experience. If you’re looking for an effortless way to cook steak that tastes like it came from a gourmet restaurant, this combination is an absolute must-try. You’ll be amazed at how simple it is to achieve such a delectable result, making it a firm favorite in your recipe repertoire.

Air Fryer Sirloin Steak: Perfectly Tender and Flavorful

There’s nothing quite like a perfectly cooked sirloin steak – and when done right, it’s a true indulgence. This recipe takes all the guesswork out of achieving that perfect steak, utilizing the air fryer for incredible results. Forget pan-frying or grilling on a cold day; the air fryer delivers a beautifully seared crust and a tender, juicy interior with minimal effort and mess. This method ensures consistent cooking, making it ideal for both beginners and seasoned home cooks.

The Magic of Dry Brining for Tender Steak

The secret to our incredibly tender and flavorful sirloin steak lies in a technique called dry brining. Unlike traditional wet brining, which involves soaking meat in a liquid, dry brining simply means coating the steak with a salt-based mixture. This simple step works wonders: the salt first draws out moisture from the steak, then, through the process of osmosis, the flavorful liquid is reabsorbed into the meat. This not only seasons the steak deeply from within but also helps to break down muscle fibers, resulting in a noticeably more tender bite. The addition of pepper and garlic powder to our dry brine creates a robust flavor profile that beautifully complements the beef, creating a fantastic foundation for the rich butter.

Air Frying Tips for Optimal Results

Cooking steak in the air fryer is surprisingly simple, but a few key tips will ensure your sirloin steak turns out restaurant-quality every time. Always preheat your air fryer to the recommended temperature; this is crucial for achieving a good sear. The cooking time provided in the recipe card is a guideline, as the actual time will vary depending on the thickness of your sirloin steak and the specific model of your air fryer. To guarantee your steak reaches your desired level of doneness, a reliable meat thermometer is your best friend. Insert it into the thickest part of the steak, avoiding any bones, to get an accurate reading.

Crucially, after air frying, make sure your sirloin steaks rest. Transfer them to a plate or cutting board and tent them loosely with aluminum foil for at least 10 minutes. This resting period allows the juices, which have been pushed to the center of the steak during cooking, to redistribute throughout the meat. Skipping this step will result in a less juicy steak, as all those precious juices will simply run out onto your plate when you cut into it. This small pause makes a huge difference in the final texture and juiciness, so do not skip this vital step!

What You Need for an Air Fryer Steak with Café de Paris Butter

To prepare this exquisite Air Fryer Sirloin Steak and the legendary Café de Paris butter, you’ll need a selection of high-quality ingredients. The precise measurements can be found in the detailed recipe card at the bottom of this blog post. Gathering all your ingredients beforehand will ensure a smooth and enjoyable cooking experience.

For the Dry-Brined Sirloin Steak

• Sirloin Steak – Opt for high-quality sirloin or entrecote steak for the best results. The better the cut of meat, the more you will enjoy this recipe. You can also experiment with other cuts like rib-eye, T-bone, or flat iron steak (also known as butler steak) if you prefer, adjusting cooking times as needed for thickness and marbling.
• Salt – This is the star of our dry brine. It not only seasons the beef deeply but also tenderizes it, enhancing the natural flavor and texture. We recommend using coarse kosher salt or sea salt for this process.
• Pepper and Garlic Powder – These simple yet powerful seasonings are combined with salt to create our dry brine. They infuse the meat with a classic, savory taste that complements the rich beef beautifully.

For the Legendary Café de Paris Butter

Café de Paris butter is a compound butter known for its complex and aromatic flavor profile, traditionally served with grilled meats. Its origin is often attributed to the Café de Paris restaurant in Geneva, Switzerland, where it was developed in the 1940s. This isn’t just a simple herb butter; it’s a symphony of flavors that will melt decadently over your hot steak.

• Butter – Always use unsalted butter at room temperature. This is crucial for easy blending of all the other ingredients. If possible, opt for butter from grass-fed cows, as it often has a richer flavor and softer texture, making it even easier to incorporate everything.
• Ketchup – Provides a subtle sweet and tangy flavor, along with a touch of umami, which helps to round out the overall taste of the butter. Don’t worry, it won’t make the butter taste like ketchup!
• Dijon Mustard – Offers a sweet and spicy kick with a distinct tang. Dijon mustard is essential for that authentic Café de Paris flavor; other mustards may alter the delicate balance.
• Capers – These tiny flower buds pack a huge punch of tangy, lemony, and briny flavor. They add a bright burst that cuts through the richness of the butter and steak.
• Chives – Used for a delicate, fresh oniony taste. Chives are milder than typical red or yellow onions, providing aromatic depth without being overpowering.
• Tarragon (or Dragon) – This herb has a unique anise-like flavor that is signature to Café de Paris butter. A little goes a long way, so be mindful not to overdo this potent spice. It adds a sophisticated herbal note.
• Anchovies – A secret ingredient that’s not to be skipped! Anchovies provide an incredible depth of salty, oily, and fatty umami flavor. When finely minced, they dissolve into the butter, enhancing its richness without any fishy taste. It’s the ultimate flavor enhancer.
• Cognac – Or Brandy, offers a sweet and fruity aromatic complexity. Cognac is a specific type of brandy, known for its smooth, refined flavor. If you don’t have cognac, a good quality brandy or even Bourbon (whiskey) can be used as a substitute, adding a warm, oaky note.
• Madeira Wine – A fortified wine originating from the Portuguese Madeira Islands. For this recipe, sweet Madeira wine is preferred, contributing a slightly smoky, nutty flavor with hints of caramel. If unavailable, sweet sherry or port wine are excellent substitutes that will still provide a similar depth and sweetness.
• Worcestershire Sauce – This liquid brown sauce is tangy, savory, and adds another layer of umami. Be aware that traditional Worcestershire sauce contains anchovies, so if you have dietary restrictions against fish, you might need to omit it or seek out a fish-free alternative.
• Paprika Powder – Provides a mild, sweet taste with a hint of warmth and a beautiful color. It adds a gentle spice that complements the other ingredients without overpowering them.

How to Prepare Perfect Sirloin Steak in the Air Fryer

Achieving a perfectly cooked sirloin steak in the air fryer, especially when paired with homemade Café de Paris butter, is simpler than you might think. Follow these step-by-step instructions for a flawless meal. A detailed, printable recipe card with all measurements can be found at the very end of this post.

1. Prepare the Dry Brine: In a small bowl, combine the salt, ground black pepper, and garlic powder. Mix these ingredients thoroughly to create your dry brining mixture. Set this aside for later use.
2. Make the Café de Paris Butter: In a medium bowl, ensure your unsalted butter is at room temperature and soft. Add all the other Café de Paris Butter ingredients: ketchup, Dijon mustard, capers, finely chopped chives, tarragon, finely sliced anchovies, cognac, Madeira wine, Worcestershire sauce, and paprika powder. Mix everything together with a fork or spatula until all ingredients are well blended and the butter is uniform in color. Lay out a piece of plastic wrap, transfer the butter mixture onto it, and then carefully form it into a log or roll. Wrap the plastic tightly around the butter, twisting the ends to seal. Place the butter roll in the refrigerator for at least 1 hour (or until firm) to allow the flavors to meld and the butter to stiffen, making it easier to slice.
3. Dry Brine the Steaks: Pat your sirloin steaks thoroughly dry with a paper towel. This step is essential for achieving a good sear. Evenly sprinkle the dry brining mixture over the top, bottom, and sides of each steak, ensuring a good, consistent coating. Place the seasoned steaks on a wire rack (positioned over a baking plate to catch any drips). Cover the steaks loosely with aluminum foil and place them in the refrigerator for at least 90 minutes. This allows the dry brine to work its magic, tenderizing and flavoring the meat.
4. Bring to Room Temperature & Air Fry: After brining, remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes. This helps the steaks cook more evenly. During this time, preheat your air fryer to 390°F (200°C). Before cooking, gently rinse any excess salt mixture off the steaks and pat them dry again. Place the sirloin steaks into the preheated air fryer basket in a single layer. If your air fryer is too small to fit both without overcrowding, cook them one at a time to ensure proper air circulation and even cooking. Air fry for 4 to 6 minutes, then carefully flip the steaks. Continue to air fry for another 4 to 6 minutes, or until the internal core temperature reaches 135-140°F (57-60°C) for a medium-rare to medium doneness. Always use a meat thermometer for accuracy.
5. Rest and Serve: Once cooked, immediately transfer the steaks to a cutting board and tent them loosely with aluminum foil. Let them rest for 10 minutes. This crucial step allows the juices to redistribute, ensuring a tender and juicy steak. Slice a generous piece of your chilled Café de Paris butter and place it on top of your hot, rested sirloin steak. The butter will gently melt, coating the steak with its incredible flavors. Serve immediately and enjoy!

Achieving Your Desired Steak Doneness

The key to a perfect steak is knowing its internal temperature. Using a reliable meat thermometer is essential. Insert the thermometer into the thickest part of the sirloin steak, making sure it doesn’t touch any bone, to get the most accurate reading for your preferred doneness:

• Rare (cool red center): 125 °F (52 °C)
• Medium Rare (warm red center): 135 °F (57 °C)
• Medium (warm pink center): 145 °F (63 °C)
• Medium Done (slightly pink center): 150 °F (66 °C)
• Well Done (little or no pink center): 160 °F (71 °C)

Remember that the temperature of the steak will continue to rise by a few degrees even after it’s removed from the heat (carryover cooking), especially during the resting period. So, it’s often best to remove the steak when it’s a few degrees below your target temperature.

Serving Suggestions and Expert Tips

What to Serve with Air Fryer Sirloin Steak and Café de Paris Butter

This flavorful sirloin steak with its rich Café de Paris butter is a dish that truly stands on its own. However, pairing it with the right sides can elevate your meal to a complete gourmet experience. Classic steakhouse accompaniments are always a winner. Consider serving your steak with creamy mashed potatoes or crispy roasted potatoes to soak up all that delicious butter. Freshly steamed or roasted asparagus, tender green beans almandine, or a vibrant garden salad with a light vinaigrette provide a wonderful contrast to the richness of the meat. For a more indulgent touch, creamed spinach or sautéed mushrooms would be excellent choices. A robust red wine, like a Cabernet Sauvignon or a Merlot, will perfectly complement the rich flavors of the sirloin and butter.

Tips for Success

• Don’t Overcrowd the Air Fryer: For the best results, cook steaks in a single layer, ensuring good air circulation around each piece. If your air fryer is small, cook them in batches.
• Pat Dry, Always: Whether before brining or before air frying, thoroughly patting the steak dry is crucial for achieving that beautiful crust.
• Don’t Skip the Rest: We’ve said it before, but it bears repeating – resting the steak after cooking is non-negotiable for a juicy result.
• Make Butter Ahead: The Café de Paris butter can be made several days in advance and stored in the refrigerator, making meal prep even easier.

Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.

Need more inspiration?

• You can find video recipes on my YouTube channel.
• And don’t forget to save the recipes on Pinterest, so you can easily find them again next time!

Air Fryer Sirloin Steak with Café de Paris Butter

Andréa

More Delicious Beef Recipes to Try

If you loved this Air Fryer Sirloin Steak recipe, you’re in for a treat! We have a selection of other incredible beef dishes that are just as satisfying and perfect for any occasion. Explore these recipes and add more favorites to your culinary repertoire: