Eosinophilic Esophagitis Friendly Air Fryer Beef Steak
Total time34 min
Prep time10 min
Cook time14 min
4.8(20)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
2 servings
- 2 ribeye or new york strip steaks (about 1 inch thick, 10–12 oz each)
- 1 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
- ½ tsp garlic powder
- ½ tsp smoked paprika
For the herb butter
- 2 tbsp unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme leaves
- 1 small garlic clove, finely minced
Instructions
- 1
Remove the steaks from the refrigerator 20–30 minutes before cooking and pat them completely dry with paper towels. In a small bowl, stir together the softened butter, rosemary, thyme, and minced garlic until combined; set aside.
- 2
Rub both sides of each steak with olive oil, then season evenly with the kosher salt, black pepper, garlic powder, and smoked paprika.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!