Ingredients

Method

For the café de Paris butter:
• 20 g parsley
• 2 cloves garlic, chopped
• 125 g butter
• 1 t curry powder
• ½ ground turmeric
• 1 Worcestershire sauce
• 1 lemon, juiced
• ½ t paprika
• salt, to taste
For the steak:
• 2 x 150 g rib-eye steaks
• 2 T olive oil
• sea salt and freshly ground black pepper, to taste
• frozen chips, cooked, for serving

Method

Ingredients

1. Blend the butter ingredients until smooth. Place into a bowl, cover and chill.

2. Preheat the air-fryer to 200°C. Rub the steaks with olive oil and season.

3. Place the steaks in the air-fryer basket and cook to your liking as per notes below.

4. While the steaks are resting, place the butter into a bowl and melt in the air-fryer for 5 minutes at 180°C.

5. To serve, slice the steaks and pour over the butter. Serve with frozen potato chips cooked in the air-fryer at 180°C for 10–15 minutes.

Cook's tip: For a rare steak, set the time on your air-fryer to 10 minutes at 200°C and turn the meat after 5 minutes. For a medium steak, set the time to 12 minutes and turn at 6 minutes. Rest the steak for 3 minutes.

Photographs: Jan Ras
Recipes and Production: Abigail Donnelly
Food Assistant: Bianca Strydom

Find more air-fryer recipes here.