• For the herb butter:
  • 4 tablespoons (1/2 toothpick) unsalted butter at room temperature
  • 1 small clove of garlic
  • 1 tablespoon (1.6g) chopped fresh parsley
  • 1 tablespoon (3g) of chopped fresh chives
  • 1/4 teaspoon (1g) of kosher salt
  • 1/4 teaspoon (1g) of freshly ground black pepper
  • For the steak:
  • 1 pound (500 gram) sirloin steak with bone
  • 1 teaspoon (4g) of kosher salt
  • 1 teaspoon (4g) of freshly ground black pepper
  • Cooking spray


  1. Make the Herb Butter: Put 4 tablespoons (14g) of unsalted butter in a small bowl and let stand at room temperature to soften. Meanwhile, mince 1 small garlic clove. Finely chop until you have 1 tablespoon (1.6g) of fresh parsley leaves and 1 tablespoon of fresh chives.
  2. Add the garlic, parsley, chives, 1/4 teaspoon (1g) kosher salt, and 1/4 teaspoon(1g) black pepper to the softened butter and porridge and mix with a rubber spatula until the everything is well mixed. Scrape the butter on a sheet of plastic wrap. Wrap it around a 2-inch log with the tip of a bench scraper or metal whale knife to form a narrow cylinder. Twist the ends of the clear foil to tighten the log, tie each end in a knot, and place in the refrigerator until set, at least 1 hour.
  3. Prepare the steak: set the air-conditioned pan to 400 ° F(205 ° C) and let it heat for 10 minutes. Meanwhile, prepare the steaks.
  4. Season the second season steaks with 1 teaspoon(4g) of kosher salt and 1 teaspoon (4g) of black pepper.
  5. Coat the frying basket with cooking spray. Using tongs, transfer the fillets to the frying basket in a single layer.
  6. Air fry, halfway through cooking, for a total of 11 to 13 minutes, rarely. Use an instant-read thermometer to check the internal temperature of the steak. The densest part of the steak should register 140°F (75°C).
  7. If the steaks are not at the desired temperature, continue to air fry and check the temperature in 2-minute increments.
  8. Arrange the fillets on 2 plates and let them rest for 5 minutes. Discard the plant and cut it into 4 slices. Butter the steaks and serve immediately.


  • Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.
  • Herb butter can be made up to 5 days ahead and stored in the refrigerator.

Prep. Time: 20mins

Cook Time: 15mins

Total Time: 35mins

Yield: 2 servings


Nutrients per serving:

  • 301 calories
  • 23g fat
  • 0.0g carbohydrates
  • 23g protein
  • 88mg cholesterol
  • 1111mg sodium

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