Crispy Air Fryer Sirloin Steak in 15 Minutes

This simple method delivers a tender, flavorful sirloin: dry-brine the steaks, then finish them in the air fryer. I served mine with a creamy Café de Paris herb butter — the combination is irresistible.

Air Fryer Sirloin Steak

When cooked properly, sirloin is hard to beat. This recipe uses a quick dry brine of salt, pepper and garlic powder to build flavor and improve tenderness, followed by a short roast in the air fryer. Times depend on steak thickness, so use an instant-read thermometer for best results. Always rest the steaks tented in foil for at least 10 minutes to keep them juicy.

What you need for Air Fryer Sirloin Steak with Café de Paris Butter

Below are the main components. Exact quantities appear in the recipe card.

Dry-brined Sirloin Steak

• Sirloin steak (or entrecote). Use the best-quality cut you can; rib-eye, T-bone or flat iron also work.
• Salt for the dry brine to season and tenderize the meat.
• Pepper and garlic powder to round out the dry-brine seasoning.

Café de Paris Butter

• Unsalted butter at room temperature — grass-fed if possible for a richer texture and flavor.
• Ketchup for a touch of sweetness.
• Dijon mustard for a gentle tang and spice.
• Capers to add briny brightness.
• Chives for a mild onion note.
• Tarragon (dragon) for a subtle anise character — use sparingly.
• Anchovies (optional) for concentrated umami.
• Cognac or brandy for depth; bourbon is an alternative.
• Madeira, Port or sweet sherry for a hint of caramelized sweetness.
• Worcestershire sauce for umami (contains anchovies).
• Paprika for mild warmth and color.

How to prepare thin sirloin steak in the air fryer

A printable recipe and the full card are included below.

1. Mix salt, pepper and garlic powder in a small bowl to make the dry-brine.
2. Combine softened butter with the Café de Paris ingredients, shape into a log on plastic wrap and chill until firm.
3. Pat steaks dry, rub all sides with the dry-brine, place on a rack over a baking tray and refrigerate, uncovered, for at least 90 minutes.
4. Remove steaks and let come to room temperature (about 30 minutes). Preheat the air fryer to 390 °F (200 °C). Rinse off excess salt, pat dry, then air-fry: about 4–6 minutes per side for medium (depending on thickness). Use a meat thermometer for accurate doneness — target 135–140 °F (57–60 °C) for medium-rare to medium. If needed, adjust time for your preferred doneness.

Tent the steaks in foil and rest for at least 10 minutes. Serve with a slice of Café de Paris butter on top so it melts over the warm meat.

Degree of doneness (core temperatures)

Insert the thermometer into the thickest part of the steak for an accurate reading.

• 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): 150 °F (66 °C)
• Well Done (little or no pink): 160 °F (71 °C)

If you make this recipe, tag your photo with #byandreajanssen on Instagram — I love to see your results. If you enjoyed the recipe, please leave a rating on the recipe card to help other cooks.