Sirloin Steak in the Air Fryer
Sirloin is the steak with flavour, a good bite and a strip of fat that bastes the meat as it cooks. The trouble in a frying pan is the smoke and the guesswork. In the air fryer a 2.5 cm sirloin takes 8–10 minutes, the fat cap crisps at the edge and the middle stays pink if you take it out at the right temperature. This page covers sirloin only, with timings from rare to well done.
- Temperature
- 200°C
- Total time
- 20min
- Prep
- 5min
- Servings
- 2
- Core temp
- 55°C
- Per serving
- 380kcal
Why the air fryer works for sirloin steak
Cooking an air fryer sirloin steak is easier than it sounds. The basket circulates very hot air around the whole steak, so the top and bottom brown together and you do not need to hold a steak in a smoking pan. Sirloin suits this well because it carries a band of fat along one edge, which melts and bastes the meat while it cooks.
Sirloin steak in air fryer baskets also gives repeatable results. A steak of the same thickness takes about the same time every day, and a thermometer tells you the rest. If you want a general guide to other cuts, see steak in the air fryer. For the leanest, softest cut, go to fillet steak.
How to make sirloin steak in the air fryer
Tap a time to start a timer.
- Bring to room temperature Take the steaks out of the fridge before cooking, so the centre is not ice cold when the outside starts to brown. Pat both sides completely dry with kitchen roll.
- Season Rub the steaks with the oil, then season both sides with salt and pepper. Cut through the fat edge in two or three places so it does not curl up.
- Preheat Heat the air fryer to 200 °C for . A hot basket sears the surface straight away.
- Cook Lay the steaks in a single layer and cook for , turning them over after . Allow for rare, 8 for medium-rare, 10 for medium and 12–13 for well done.
- Check Push a meat thermometer into the side of the steak so the tip sits in the centre. Take it out at 55 °C for medium-rare, 60–63 °C for medium or 70 °C for well done.
- Rest and finish Put the steaks on a warm plate with the butter, garlic and thyme and rest them for , turning once. The butter melts into a simple sauce and the juices settle through the meat.
Cooking times and temperatures
| Sirloin Steak | Temperature | Time |
|---|---|---|
| Sirloin steak, medium-rare, 2.5 cmTurn halfway | 200 °C | 8 min |
| Sirloin steak, rare | 200 °C | 6 min |
| Sirloin steak, medium | 200 °C | 10 min |
| Sirloin steak, well doneCore 70 °C | 200 °C | 12–13 min |
| Thin sirloin, 1.5 cm | 200 °C | 5–6 min |
| Sirloin steak strips or bitesShake halfway | 200 °C | 4–6 min |
Times are a guide and depend on the size of the food and the power of your air fryer. Cooked when the centre reaches 55 °C. See also cooking times and temperatures for all dishes.
Tips
- Choose steaks of 2–3 cm. Very thin sirloin overcooks before it browns, and very thick steaks need a lower heat of 180 °C and a few extra minutes.
- Salt just before cooking. Salt added early draws water to the surface and delays browning. Season right before the steaks go in the basket.
- Rest the meat. Five minutes on a warm plate lets the juices spread, so they stay in the steak when you cut it.
Serving
Slice the sirloin against the grain and serve with chips, a green salad or asparagus cooked in the same machine while the steak rests. Pepper sauce, peppercorn butter or a spoonful of English mustard all work. If your basket is small, cook one steak at a time and keep the first one warm under foil. Mushrooms cooked in garlic butter are a classic side for steak.
Storing and reheating
Cooked sirloin keeps for up to 2 days in a covered container in the fridge. Reheat slices in the air fryer at 160 °C for 2–3 minutes, until they are steaming hot all the way through (75 °C in the centre). Cold sirloin is also good in sandwiches with horseradish.
Variations
- Garlic and herb butter: Mash 30 g soft butter with chopped parsley and a crushed garlic clove, then place a slice on each hot steak while it rests.
- Steak bites: Cut the sirloin into 2 cm cubes, toss with oil, paprika and pepper and cook at 200 °C for 4–6 minutes, shaking halfway.
- Pepper crust: Press 1 tsp coarsely crushed black peppercorns into each steak before cooking for a bolder crust.
Troubleshooting
- The steak is grey and not browned
- The surface was wet or the basket was crowded. Dry the steaks thoroughly, leave space around each one and always preheat so the sear starts at once.
- The steak is overcooked in the middle
- Air fryers vary, so go by temperature, not time. Take the steak out 3–4 °C below your target, because it keeps cooking while it rests.
- The fat edge is still soft and pale
- Hold the steak on its fat edge with tongs for the last minute of cooking so the fat renders and turns golden.
Frequently asked questions
How long to cook sirloin steak in the air fryer?
A 2.5 cm sirloin takes 8–10 minutes at 200 °C, turned halfway. That gives medium-rare to medium. Thinner steaks of 1.5 cm need only 5–6 minutes.
What temperature should sirloin steak be in the middle?
These are common kitchen figures, not FSA rules. Medium-rare is 55–57 °C, medium 60–63 °C and well done 70 °C. The FSA only asks that the outside of whole cuts is properly cooked.
Can you cook sirloin steak from frozen in the air fryer?
It is possible but not ideal. Cook at 180 °C for 14–16 minutes, turning twice, and check the temperature, but thawing overnight in the fridge gives a better crust.
Do you need oil for sirloin steak in the air fryer?
Only a little. A teaspoon on the meat helps the seasoning stick and browns the surface, and the fat cap adds more as it melts.
Can you cook sirloin steak strips or bites?
Yes. Cut the steak into 2 cm strips or cubes and cook at 200 °C for 4–6 minutes, shaking halfway, until they are browned outside and pink inside.
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