Perfect Air Fryer Roast Beef
A quick and easy recipe for tender and juicy roast beef with a golden crust, cooked in the air fryer.
Steps
- 1
Pat the beef dry with paper towels. Rub all over with olive oil, then season generously with salt, pepper, and optional garlic powder, rosemary, and thyme.
- 2
Preheat the air fryer to 190°C (375°F) for 3-5 minutes.
- 3
Place the roast in the air fryer basket fat side up, ensuring it does not touch the sides. Cook for 18-22 minutes per 450 g (1 lb), about 45-55 minutes for 1 kg (2 lbs), turning halfway through.
- 4
Check internal temperature with a meat thermometer: 49-52°C (120-125°F) for rare, 54-57°C (130-135°F) for medium-rare, or 60-63°C (140-145°F) for well done. Adjust cooking time if needed.
- 5
Remove the roast from the air fryer, tent loosely with aluminum foil, and let rest for 10-15 minutes before slicing.
Shopping list
900g - 1.4 kg (2-3 lbs) beef roast (ribeye, sirloin, or eye of round), 2-3 tbsp (30-45 ml) olive oil, salt, freshly ground black pepper, optional: garlic powder, onion powder, dried rosemary, dried thyme, Dijon mustard or Worcestershire sauce
Recipe story
Roast beef is a classic dish in European cuisine, with roots in the culinary traditions of France and England. In the Middle Ages, beef was cooked over open fires in castles and monasteries, and later, royal kitchens perfected techniques for browning and retaining juiciness. Today, the air fryer offers a modern, quick method to achieve the same golden crust and tender interior.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Thyme
In ancient Rome, thyme was burned in temples to purify the air and ward off evil spirits, and Roman soldiers added it to their baths to strengthen their courage. In the Middle Ages, noble ladies embroidered thyme on knights' scarves as a symbol of bravery. The ancient Greeks used it in baths and temples, and its name derives from the Greek 'thymos', meaning 'courage'.
Rosemary
In ancient Rome, rosemary was a symbol of remembrance and fidelity, used in bridal crowns and funeral rites. Legend says that the goddess Venus, emerging from the sea waves, created rosemary.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Onion
Probably originating in Central or West Asia, onions were cultivated in ancient Egypt, where they were considered a symbol of eternity and placed in tombs. In ancient Greece, athletes ate them to balance their blood, and in Rome, they were a staple food for soldiers. During the Middle Ages, onions were believed to protect against arrows and the plague.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
