Okay, here’s my attempt at a blog post, following all your guidelines, about cooking tri-tip in an air fryer:
So, I’ve been seeing all this hype about air fryers, and I finally caved and got one. I gotta say, I’m kinda hooked! My first big experiment? Tri-tip. I love a good tri-tip, but grilling it can be a pain, and the oven takes forever. I figured, why not try the air fryer? Let me tell you how this whole process went.
Getting Started
First, I grabbed a tri-tip from the store. It was about 2.5 pounds, nothing crazy. I wanted to keep it simple, so I just used some basic seasoning: salt, pepper, garlic powder, and a little bit of onion powder. I rubbed that all over the tri-tip, making sure to get every nook and cranny. I’m big on making sure it is evenly coated with the seasoning.
The Air Frying Begins!
I preheated my air fryer to 400 degrees Fahrenheit. I read somewhere that you’re supposed to preheat these things, it’s a must-do, you know. Once it was hot, I tossed the tri-tip in. Now, here’s where I was kinda guessing.
- I started with 15 minutes on one side.
I flipped it, and then did another 10-12 minutes, to start.
After that, I was checking it every 3-5 minutes using meat thermometer, that thing is my life saver! You want to check the internal temperature to make sure it hits that sweet spot.
Checking for Doneness
This is where things get real. I wanted mine medium-rare, which is around 130-135 degrees Fahrenheit.
Remember– use a meat thermometer. Don’t just guess! It is crucial to make sure it is cooked just how you like it!
Resting and Serving
Once it hit that temperature, I took it out of the air fryer and let it rest on a cutting board for about 10 minutes. Everyone says this is super important, so the juices redistribute, and it’s not all dry when slicing it up. I always follow the rules. Then, I sliced it up against the grain – also important, I’ve learned! – and served it up.
The Verdict
Honestly? It turned out pretty darn good! It was juicy, flavorful, and way easier than using the grill or oven. The air fryer definitely gave it a nice crust on the outside. I’d totally do it again. I might try messing with the cooking time a little next time, maybe a few more minutes, it all depends on the results you’re looking for. The main thing is to keep an eye on that internal temperature, and not be scared. Have fun experimenting! It’s how to get better, right?
