Ribeye steak, lightly marinated, then air-fried, combined with a mix of air-fried sweet peppers and onions and served over rice.
Air-Fryer Marinated Ribeye Steak and Peppers
Okay. I'm not gonna lie. When I first thought to do a ribeye steak, my favorite cut of steak, in an air fryer, boy was I leery about it.
I mean a good ribeye steak, besides being my favorite, is not cheap, and I was so fearful of ruining it! When I cook steaks, they are grilled most of the time, whether it's outside or inside on a countertop grill. (I love my Ninja Foodie grill and use it multiple times a week!)
And, while we're being honest, I also never thought I needed an air fryer. I was 100% wrong. I started with a basket style air fryer and eventually graduated to an oven style when I finally decided to give it a go. I find myself using this one appliance pretty much daily in some way, especially since it can not only air fry, but bake, roast, broil, and reheat too. Hands down, best way to reheat pizza in the world!
I don't use a lot of frozen convenience style foods, so my use covers other types of air frying for the most part. Though I have certainly made pepper steak in a skillet on the stovetop, I wanted to give it a run with my air fryer, start to finish. I'm super glad I did, because it turned out so good!
As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.
Here's how I make my Air-Fryer Marinated Ribeye Steak and Peppers.
Coat steaks with black pepper on one side and press in.
Sprinkle with red wine vinegar and Worcestershire sauce; turn and repeat. Use a blade tenderizer or tines of a fork to puncture meat. Let rest for 15 minutes. Turn, puncture meat, sprinkle with additional Worcestershire sauce, and let rest another 15 minutes. Turn, sprinkle with additional Worcestershire sauce and let rest another 10 minutes.
Preheat air fryer to 400 degrees F for 3 minutes. Add steaks and air fry for 10 minutes for medium-rare, 12 minutes for medium, or 15 minutes for well-done, turning halfway. Remove and let rest before slicing.
Slice into 1/4 inch strips and set aside. The steak may be prepared ahead of time and refrigerated. Just be sure to let it come to room temperature before you warm it in the air fryer after the veggies are done.
For the sauce, add the beef stock or broth, sugar, hoisin, soy sauce and sesame oil to a saucepan. I often use Kitchen Basics beef stock, but today I'm using Better than Bouillon mixed with hot water for the stock.
Heat to boiling.
Whisk together cornstarch with 2 tablespoons water until well blended. Slowly drizzle into the boiling sauce until fully incorporated.
Continue boiling until sauce is thickened, about 2 to 3 minutes; reduce to low and keep warm.
Though it seems that most folks like pepper steak with the onions and peppers cut into strips, I prefer this dish with chunks of veggies, because they hold their shape better, are far harder to overcook and therefore retain a little crunch better. But, that's just me. You may prefer strips.
For the peppers, preheat air fryer to 380 degrees F for 3 minutes. Toss peppers and onions with olive oil, salt and pepper. Set air fryer to 11 minutes. Air fry vegetables to crisp tender for 10 minutes, or longer to desired tenderness, shaking basket twice or swapping trays halfway.
Add half of sauce to the steak and reserve remaining sauce.
Toss.
Add to air fryer on a separate tray, or, if using a basket fryer, remove peppers and add meat, the last minute of cook time, just to warm through.
Spoon rice onto platter. Transfer vegetables to platter. Transfer steak to platter and drizzle remaining sauce over top. Serve immediately.
Air-Fryer Marinated Ribeye Steak and Peppers
Yield: About 4 to 6 Servings
Prep time: 15 MinCook time: 30 MinInactive time: 45 MinTotal time: 1 H & 30 M
Ribeye steak, lightly marinated, then air-fried, combined with a mix of air-fried sweet peppers and onions and served over rice.
Ingredients
For the Steak:
- 1 large (1 to 1-1/2 pounds) ribeye steak, about 1-1/2 inch thick
- 1 teaspoon freshly ground black pepper
- 2 tablespoons red wine vinegar
- 2 tablespoons Worcestershire sauce
For the Sauce:
- 3/4 cup beef stock
- 1/2 tablespoon granulated sugar
- 1/4 cup hoisin sauce
- 3 tablespoons low sodium soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons cornstarch
For the Veggies:
- 3 large mixed bell peppers (red, orange, green and/or yellow), cut into 1-inch chunks
- 1 medium sweet onion, cut into 1-inch chunks
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/4 cup extra virgin olive oil
Instructions
- Cook rice and keep warm.
- Coat steaks with black pepper on one side and press in. Sprinkle with red wine vinegar and Worcestershire sauce; turn and repeat. Use a blade tenderizer or tines of a fork to puncture meat. Let rest for 15 minutes.
- Turn, puncture meat, sprinkle with additional Worcestershire sauce, and let rest another 15 minutes. Turn, sprinkle with additional Worcestershire sauce and let rest another 10 minutes.
- Preheat air fryer to 400 degrees F for 3 minutes. Add steaks and air fry for 10 minutes for medium-rare, 12 minutes for medium, or 15 minutes for well-done, turning halfway. (see note)
- Remove and let rest before slicing. Slice into 1/4 inch strips and set aside.
- For the sauce, heat beef stock or broth with sugar, hoisin, soy sauce and sesame oil to boiling.
- Whisk together the cornstarch with 2 tablespoons water until well blended. Slowly drizzle into the boiling sauce until fully incorporated.
- Continue boiling until sauce is thickened, about 2 to 3 minutes, reduce to low and keep warm.
- For the peppers, preheat air fryer to 380 degrees F for 3 minutes. Toss peppers and onions with olive oil, salt and pepper. Set air fryer to 11 minutes.
- Air fry vegetables to crisp tender for 10 minutes, or longer to desired tenderness, shaking basket twice or swapping trays halfway.
- Spoon rice onto platter. Transfer vegetables to platter. Toss steak in 1/2 of sauce and add to air fryer on a separate tray the last minute of cook time to warm through.
- Reserve remaining sauce. Transfer steak to platter and drizzle remaining sauce over top. Serve immediately.
Notes:
I’m using the Instant Vortex 1500 watt air fryer oven. Just like ovens, individual air fryer brands differ in wattage and how they cook; monitor any air fryer recipe the first time you make it to adjust time as needed. Total time will also depend on type and size of ingredients used.
I'm using a large, thick ribeye that I had in my freezer. You may substitute an equivalent of smaller ribeye steaks, or other cuts of steak, if desired, adjusting cook times as necessary.
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