Gordon Ramsay's Pro Tip For Flavorful Air Fryer Steak

Leave it to chef Gordon Ramsay to figure out how to cook a flavorful steak using an air fryer. While you would expect him to achieve beefy perfection cooking the meat in a pan, on a grill, or in the oven, his masterful use of seasonings remarkably gets the same results, but without all the fuss of having to turn on the stove or heat up the grill.

The trick to his Texas-inspired coffee and chili-rubbed steak is to create a dry spice rub that packs a punch, and he lets the steak soak in it long enough to really absorb the unique blend of flavors. He doesn't mess around with a cheap piece of meat either; he uses one of the best cuts of steak available — the ribeye — which is marbled throughout and cooks up juicy and tender. The beauty of using an air fryer for this is that all those juices stay locked inside the meat rather than being dried out as they might using other cooking methods.

For just the right balance, Ramsay's rub is made with three key ingredients: ground coffee, brown sugar, and Aleppo pepper — milder than red chile flakes for a subtle touch of heat. This creates an ideal trifecta of bitter, sweet, and spicy. Along with the requisite salt and pepper, you can also add any combination of chili powder, paprika, mustard powder, coriander, and ginger, all strong flavors that enhance rather than overpower the delicious taste of the steak.

Ay, there's the rub

To properly coat the ribeye in the spice rub, Gordon Ramsay suggests pouring the seasoning onto a plate and then laying the steak on top. Rub and press the steak into the mixture to imbue every nook and cranny of the flesh with flavor. Don't forget to turn the steak onto its narrow side and roll it around that way too, so that all the outer edges of the meat are coated. Once the meat is fully covered, let it sit for at least 15 to 20 minutes, as this dry marination is what allows the spices to fully infuse the meat with flavor. 

One of the most important mistakes to avoid when cooking steak is cutting into it too soon without first allowing it to rest. Give the meat from five to 10 minutes once it's done cooking before slicing into it, which lets all the succulent juices inside redistribute throughout the steak for a juicy bite with every forkful. This air-frying method results in an outstanding steak that's just right as is, or finish it off with a few pats of garlic-herb compound butter for another level of decadence.