Chile-Rubbed Rib Eye
Chile-Rubbed Rib Eye
There are a couple of essential rules to making a great steak in the air fryer. First, make sure the steak is fully at room temperature before you cook it so that the temperature shock from the air fryer doesn’t cause the meat to seize up and tighten more than it naturally does. And second, rub the steak with a flavorful dry rub to give the outside color and flavor. Feel free to try out other spice mixes or rubs that you like, and if you want to keep it simple, go with lots of salt and coarsely ground black pepper and the steak will still come out perfect, no extra pans or grill required.
Equipment
Ingrediënten
- 1½ teaspoons chili powder
- 1½ teaspoons ground espresso
- 1½ teaspoons dark brown sugar
- 1 teaspoon sweet paprika
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 rib eye steak 1 to 1¼ pounds, 1¼ inches thick, at room temperature
Instructies
- In a small bowl, combine the chili powder, ground espresso, brown sugar, paprika, salt, and pepper.
- Sprinkle it evenly over the steak, rubbing it into both sides.
- Let the steak stand for at least 10 minutes, if you have the time.
- Transfer it to the air fryer and cook at 400°F until browned on the outside and cooked to medium-rare, 10 to 12 minutes.
- To make sure your steak is cooked to your desired doneness, insert an instant-read thermometer lengthwise through the steak and continue cooking until your desired temperature is reached; 135°F is perfect for medium-rare.
- Transfer the steak to a cutting board and let rest for at least 10 minutes.
- Slice the steak across the grain and serve warm.
