Sprinkle both sides of steaks evenly with salt and 1/4 teaspoon of the pepper. Finally, to recreate the crispy, crunchy crust, heat some neutral oil in a hot pan and sear the steak for 1 to 2 minutes per side. 1 large garlic clove, grated 1 teaspoon finely chopped fresh rosemary 1/4 teaspoon grated lemon zest (from 1 small lemon) Directions Let steak stand at room temperature for 30 minutes. Cut the steak in half so it fits into the air fryer more easily. Combine the steak seasonings in a small bowl and rub over both sides of the steak coating the entire surface. Once the steak is thawed pat dry with paper towel. While it’s heating up, brush the skirt steak (which should be at room temperature) with the olive oil. Thaw steak in refrigerator overnight or, for quicker thawing, keep steaks in packaging or place in a sealable bag and immerse in cold water for at least 30 minutes or until steaks are thawed. Keep in mind that the time needed to reheat will depend on the thickness of your cut of steak. Preheat the air fryer at 400☏ for five minutes. Place the steak in the oven for about 20 to 30 minutes, or until a meat thermometer registers an internal temperature of 110 degrees Fahrenheit. Reheat the steak for about 20 minutes.Heat your oven to 250 degrees Fahrenheit-the lower, gentler temperature will help reheat the steak from the inside out while maintaining the juices. Leave it on its rack on the counter as you preheat your oven.
By placing the steak on a rack, you raise it up off the sheet tray, which allows air and heat to circulate from all sides, and any extra bits of fat can drip away rather than pooling underneath the meat. To start, place your steak on a sheet tray that’s lined with a cooling rack.
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