T-bone in the airfryer
Juicy and tender T-bone steak cooked in the airfryer in under half an hour. The bone-in cut delivers maximum flavour, and the airfryer ensures a perfectly crispy crust on the outside and a red centre.
Equipment
- 1 Air fryer
- 1 Cutting board
- 1 Knife
- 1 Meat thermometer
- 1 Brush
Ingredients
- 4 pcs T-bone steaks approx. 350 g each, ideally 2.5-3 cm thick
- 2 tbsp olive oil for brushing
- 2 tsp coarse sea salt
- 1 tsp freshly ground black pepper
- 2 clove garlic cloves crushed
- 2 pcs sprigs fresh rosemary
- 2 tbsp butter for topping
- 1 tsp fresh thyme chopped
Instructions
Preparation
- Take 4 pcs T-bone steaks out of the fridge 30-45 minutes before cooking so they come to room temperature. This gives a more even cook.
- Pat the steaks thoroughly dry with kitchen paper on both sides. A dry surface is the key to a crisp crust.
- Brush the steaks on both sides with 2 tbsp olive oil and season generously with 2 tsp coarse sea salt and 1 tsp freshly ground black pepper.
Airfryer cooking
- Preheat the airfryer to 200 °C convection for 3-4 minutes.
- Place the steaks in the airfryer basket in a single layer without touching. Cook in two batches if your airfryer is too small for all four at once.
- Cook at 200 °C for 10-12 minutes for medium-rare. Flip the steaks halfway through cooking. Use a meat thermometer for an accurate core temperature: 52-54 °C for rare, 55-57 °C for medium-rare, 60-63 °C for medium.
Resting and serving
- Take the steaks out of the airfryer and place 2 tbsp butter, 2 clove garlic cloves, 2 pcs sprigs fresh rosemary and 1 tsp fresh thyme on top of each steak while they're still warm.
- Loosely cover the steaks with a piece of aluminium foil and let them rest for 5 minutes. The resting time is crucial for the juices to stay in the meat.
- Serve immediately after resting with your favourite sides.
Notes
Tips for perfect results:
Always use a meat thermometer when cooking T-bone in the airfryer. The core temperature is the only reliable way to hit your desired doneness, since thickness and starting temperature affect cooking time significantly. The T-bone contains both tenderloin and strip steak on either side of the bone — the tenderloin side cooks faster, so measure close to the bone on the strip side. Variation:
Try marinating the steaks for 30 minutes in a mixture of oil, chopped herbs and garlic before cooking. You can also swap rosemary for fresh sage or use a steak rub with paprika and cumin for a more American twist. Serving:
Pairs perfectly with airfryer fries, béarnaise sauce, green asparagus and a bold red wine. A simple salad of rocket, parmesan and lemon balances the rich meat. Portion size:
If your airfryer is smaller, you can cook the dish in two batches. Keep the first portion warm in the oven at 60 °C while the second cooks.
Always use a meat thermometer when cooking T-bone in the airfryer. The core temperature is the only reliable way to hit your desired doneness, since thickness and starting temperature affect cooking time significantly. The T-bone contains both tenderloin and strip steak on either side of the bone — the tenderloin side cooks faster, so measure close to the bone on the strip side. Variation:
Try marinating the steaks for 30 minutes in a mixture of oil, chopped herbs and garlic before cooking. You can also swap rosemary for fresh sage or use a steak rub with paprika and cumin for a more American twist. Serving:
Pairs perfectly with airfryer fries, béarnaise sauce, green asparagus and a bold red wine. A simple salad of rocket, parmesan and lemon balances the rich meat. Portion size:
If your airfryer is smaller, you can cook the dish in two batches. Keep the first portion warm in the oven at 60 °C while the second cooks.
Nutrition
Calories: 720kcalCarbohydrates: 1gProtein: 62gFat: 52gSaturated fat: 20gPolyunsaturated fat: 3gMonounsaturated fat: 24gCholesterol: 195mgSodium: 1180mgPotassium: 820mgVitamin A: 180IUVitamin C: 1mgCalcium: 30mgIron: 6mgNet carbohydrates: 1g
