Beef tips refer to small, bite-sized pieces of beef, often cut from tender, flavorful primal cuts such as sirloin, tenderloin, or ribeye trimmings. These small pieces of meat are ideal for the air fryer because the appliance uses a powerful fan and a concentrated heat source to quickly circulate hot air. This rapid, high-heat environment is effective for creating a browned exterior, known as a sear, while minimizing the time the meat spends cooking. The air fryer method delivers a quick cook time, which helps keep the interior of the beef tips juicy and tender, unlike slower cooking methods that can dry out small pieces of meat.
Preparing Beef Tips for the Air Fryer
Before cooking, ensure the beef is cut into uniform, bite-sized cubes, ideally between 1 and 1.5 inches. Consistent sizing is important for even cooking. To achieve the best sear and prevent steaming, pat the beef pieces completely dry using paper towels.
A light coating of high-smoke-point oil, such as grapeseed or avocado oil, is necessary to promote browning and help the seasoning adhere. Toss the beef tips with a simple seasoning blend of salt, black pepper, and perhaps garlic powder. Preheating the air fryer for about five minutes at the cooking temperature is recommended. Starting with a hot chamber ensures the beef tips begin searing immediately, leading to a better crust.
The Air Fryer Time and Temperature Guide
The temperature for air-frying beef tips is 400°F (about 200°C), which is hot enough to quickly create a crust on the meat. Cooking time is short and depends on the desired level of doneness. For medium-rare beef tips, the total cooking time is typically 6 to 8 minutes. If you prefer medium doneness, extending the cook time to 8 to 10 minutes should achieve the desired result.
For medium-well beef tips, cook them for 10 to 12 minutes. To ensure consistent cooking, arrange the beef tips in a single layer within the air fryer basket. Overcrowding the basket inhibits hot air circulation, which can cause the meat to steam instead of sear; cook in smaller batches if needed. Shaking the basket or flipping the tips halfway through the cooking duration is also recommended to ensure all sides are exposed to the direct heat.
Checking for Internal Doneness
Use an instant-read meat thermometer to determine when beef tips are finished cooking. Insert the thermometer horizontally into the thickest part of a piece of beef to get a precise temperature reading. The temperature at which you remove the beef correlates directly to the final doneness level.
For medium-rare, remove the beef when the internal temperature registers 130°F. A reading of 140°F is the target temperature for medium doneness. If you prefer a medium-well result, the beef should be removed when it reaches an internal temperature of 150°F.
Allow the beef tips to rest for three to five minutes before serving. During this period, the internal temperature will continue to rise slightly, a process known as carry-over cooking. This resting time allows the muscle fibers to relax and reabsorb the internal juices, ensuring the beef tips remain tender and moist.