About Taylor

Honestly, I didn’t mean to.

A couple of years ago, I bought an air fryer because everyone else seemed to have one. At first, I used it for the usual stuff fries, chicken tenders, reheated leftovers. Nothing exciting. Then one night, I had two ribeyes in the fridge and zero patience to deal with smoke alarms, splattering oil, or dragging out the grill.

So I thought… what if I just try it?

I remember standing there, kind of skeptical, checking the basket every few minutes like I was defusing a bomb. But when I sliced into that steak and saw a juicy, perfectly cooked center I was shocked. And maybe a little proud.

That moment is basically how airfryersteak was born.

I started testing different cuts. New York strip. Sirloin. Filet. I messed up plenty of them too overcooked a few, under-seasoned more than I’d like to admit. My friends used to laugh when I said, “Come over, I’m testing steak again.” But slowly, I figured out timing, temperatures, and the small tricks that actually make a difference.

This blog isn’t about being a professional chef. It’s about making steak simple.

No fancy grills.
No complicated marinades (unless they’re worth it).
No 12-step restaurant techniques.

Just real, straightforward air fryer steak recipes that work in a normal kitchen on a normal weeknight.

Because sometimes you want a really good steak… without the mess, without the guesswork, and without standing outside flipping it in the cold.

If you’re here because you love steak but also love convenience, you’re in the right place.

I’m still experimenting. Still learning. Still occasionally slicing into a steak hoping I nailed medium-rare.

But if I can help you skip the trial-and-error phase and cook a steak you’re genuinely proud of that makes this whole thing worth it.

Thanks for being here.