Veggies like broccoli, Brussels sprouts, potatoes, zucchini, mushrooms & onions, and cauliflower all turn out incredible in the air fryer. You can also make your main dish IN the air fryer. It works magic with proteins like tofu, chicken drumsticks, meatballs, pork chops, fried chicken… even steak.
Years ago (before our first was even a twinkle in our eye), we were definitely wary of another kitchen gadget. Our kitchens are full enough as it is (with slow cookers, waffle irons, stand mixers…), so anything new has to be great. Turns out, the air fryer is TOTALLY worth it. Our top reasons why: We love deep-fried foods (who doesn’t?!), but we are not about all the oil, mess, and cleanup involved. The air fryer solves all of that, in less than half the time. It turns out the crispiest, crunchiest foods with juiciness still locked in, thanks to hot air convection cooking. Check out this complete list of all our favorite air fryer recipes to see how versatile it truly can be—and if you don't have one yet, consider this your sign to take the plunge!
What’s really wild is how often we use ours. It’s become our go-to for everything from breakfast to dessert, and has even edged out our toaster as our on-counter appliance of choice. Speaking of toast, you can make almost every one of your regular breakfasts in your air fryer. We’re talking omelets, muffins, avocado toast, sausage, bacon, pancakes… We know, INSANE, right?
It’s just as good at helping you make delicious lunches and dinners too. If you’ve got a main dish you want to spend more hands-on time with, pop your sides in the air fryer and let it do all the work. Veggies like broccoli, Brussels sprouts, potatoes, zucchini, mushrooms & onions, and cauliflower all turn out incredible in the air fryer. You can also make your main dish IN the air fryer. It works magic with proteins like tofu, chicken drumsticks, meatballs, pork chops, fried chicken… even steak.
Need a last-minute appetizer? Stick with your favorites, but make them in your air fryer. Check out our crab artichoke stuffed mushrooms, our loaded zucchini skins, our spinach artichoke zucchini bites, or our bacon-wrapped jalapeño poppers for ideas—your air fryer can make them in half their usual time.
And we can’t forget dessert. The air fryer can turn out some really killer options, like a berry crisp, vegan zucchini chocolate cake (so moist!), apple pie “baked” apples, or GF peanut butter chocolate chip cookies. Also should be noted, the air fryer is great for reheating things, especially desserts. Have some leftover pie, and don’t want to turn on your oven to warm it up? Want to serve a warm brownie with your ice cream? Have a baked good that needs livening up? Pop them in your air fryer briefly and you’ll never guess they’re not fresh out of the oven.
For more air fryer inspiration, check out our new bookazine, Easy + Healthy Air Fryer, out now.
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As with all dry-heat cooker methods (grilling, broiling, pan frying and oven roasting), tender beef cuts perform best in the air fryer. Those cuts include Top Sirloin, KC Strip, Ribeye, Tenderloin and Tri Tip. Ground beef also can be easily prepared in an air fryer.
We recommend steaks with a minimum of 1-inch thickness and seasoned with salt and pepper or your favorite dry rub. Preheat the air fryer on the steak setting for 3 minutes. Once preheated, place your steak on the tray or in the basket and cook according to your air fryer’s recommendations. Make note you’ll want to flip the steak halfway through the cooking time to ensure even cooking. For a 1-inch-thick steak, this will be roughly 12 minutes total cooking time for medium doneness. For best results, use an instant-read thermometer to ensure you don’t overcook. Remove the steak from the tray or basket, plate and cover with foil and let rest for 10 minutes before serving.
A quick note about browning
You will quickly notice that the beautiful crust that forms when you grill or pan sear a steak is missing when you air fry a steak. This browning, or Maillard reaction, occurs when beef is cooked at high temperatures and proteins and carbohydrates on the surface of the steak react and combine to form an outer crust and seal in the juices. Air-frying a steak does not create a Maillard reaction, so juices are lost when cooked this way. For this reason, we recommend air-frying steaks with a higher degree of marbling, like ribeyes or strip steaks, to help ensure a better eating experience.
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Photo: Josh Sorenson
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