I was in the mood for steak, but was not feeling the love for all of the hoooge honkin’ cuts in the butcher case.
Then, I came across these super thinly sliced porterhouse steaks – almost like a breakfast steak thin.
Hmmm. I could work with this, so, two steaks in the carriage and I was on my way.
It was still too cold for my husband to grill, so I went looking on line for air fryer ideas.
And I was not disappointed.
The recipe I found was for thicker cut porterhouse, and did not call for a marinade, but I figured I could make it work.
I used a store bought marinade, but this home made version would work a treat, too.
•Marinade (your choice)
Arrange the steaks in a flat bottomed container, then pour marinade over to cover.
Cover the container and stash in the fridge for a couple of hours or, always more better, overnight; flipping the steaks over a couple of times whenever you think to.
About 30 minutes before cooking, remove the steaks from the fridge and brush your air fryer rack with olive oil.
Remove your steaks from the marinade (discard any marinade left) and arrange on your air fryer rack.
Cook the steaks in a hot 400º air fryer for three minutes, then flip and cook for another three minutes. Set aside to rest for five minutes before serving.
Note: these were wicked thin steaks! For more regular cuts, increase cooking time to up to six minutes per side, depending on how well done you prefer your meat.