Juicy Air Fryer Rump Steak with Herb Butter
Restaurant-quality rump steak made effortlessly at home in the air fryer. A simple herb butter melts over the hot meat, creating an instant, flavour-packed sauce. Ready in under 20 minutes with minimal clean-up.
🛒 Ingredients
8 servings
- 1 kg rump steak, cut into thick steaks (about 1 inch thick)
- 60 g unsalted butter, softened
- 2 garlic cloves, finely minced
- 1 tbsp fresh flat-leaf parsley, chopped
- 1 tsp dried thyme
- Sea salt flakes, to taste
- Freshly ground black pepper, to taste
- 1 tsp olive oil (for the basket)
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Directions
- 1
In a bowl, combine softened butter with garlic, parsley and thyme. Mix until smooth, roll into a log in cling film, and chill for 10 minutes.
- 2
Take steaks out of the fridge 15 minutes before cooking to bring them to room temperature for even cooking.
- 3
Preheat the air fryer to maximum temperature (200–220 °C / 390–430 °F) for 3 minutes. Lightly brush the basket with olive oil.
- 4
Season both sides of the steaks generously with sea salt and freshly ground black pepper.
- 5
Place steaks in the basket fat-side up, making sure they don't overlap.
- 6
Cook for 5–7 minutes per side for medium-rare — adjust time based on thickness and preferred doneness.
- 7
For a whole piece of about 1 kg, cook 12–15 minutes per side, checking internal temperature (55 °C / 130 °F = rare, 63 °C / 145 °F = medium).
- 8
Remove from the air fryer and rest for 3 minutes on a cutting board. Top each steak with a slice of herb butter and serve immediately.
💡 Chef's Tip
Always let the steak rest after cooking — this step keeps the juices inside and ensures every bite is tender and succulent. Serve with a green salad or roasted potatoes for a complete meal.
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