"Andrews says thin steaks cook quickly, and the intense heat of an air fryer can easily overcook your steak. "You don't get the temperature gradient that makes steak enjoyable, that contrast between a caramelized crust and a juicy interior," she explains. So, when you air fry a thin cut of steak, you'll likely end up with meat that's dry and quite toothsome or rubbery."
"Thicker steaks, Andrews points out, have more fat and moisture that can keep your steak juicy while it's air frying. And, as she states, "Thickness gives you control and margin for error, which is especially important in a high-heat appliance." You're less likely to wind up with an overcooked piece of meat using an air fryer when it's a thick cut of steak."
Thin steaks cook very quickly and the intense heat of an air fryer can easily overcook them. Air fryers do not produce the temperature gradient between a caramelized crust and a juicy interior that makes steak enjoyable. Thin cuts often become dry, gray, chewy, or rubbery because there is little buffer between hot air and the meat center. Thicker steaks contain more fat and moisture to stay juicy and allow color development without sacrificing tenderness. Aim for steaks at least 2.5 to 3 centimeters thick and choose cuts such as ribeye, filet, rump, sirloin, porterhouse, T-bone, or strip. Steaks under a couple of centimeters thick are not ideal for air frying.
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