I love Air Fryer Bone-in Ribeye Steak. To be honest, I have no idea how did I ever live this long without an air-fryer.

It is the best invention, and I am in love with it ever since we got it. We made so many amazing and delicious things in it, and now we tackled steak.

We were quite impressed with how tender the steak was and flavorful as well. It is rather hard to make a steak taste as good as when you make it on the grill, but it was fantastic.

Of course, ultimately the final result would depend on the steak and the brand of air fryer as well.

My air fryer is not the best of the best, but still, after testing several times, my steaks were coming out phenomenally.

I would totally recommend you to try it. You could marinate it overnight in the fridge, however, I wanted just to use simple salt, pepper, herbs, and butter.

If you like using your steak seasoning, go ahead and use it, but you could just literally use salt and pepper. Butter is kind of mandatory so you must add some tasty butter.

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My husband was not a big fan of steaks, but now he is so I did something right. I made this for our lunch while kids were still in school and he wanted to eat half of mine.

I do not share my steak so no, he did not get to have my reminding half. Haha… Jokes on the side, you guys must try it.

When you are looking for a good steak I would recommend or suggest ribeye, which is fattier and more evenly marbled than sirloin. Also, it has a mellower flavor.

It is more expensive than sirloin, which is less fatty, and lightly tougher. However, it tends to be sort of beefier in flavor, but it is cheaper

You might also like:

AIR FRYER ZESTY ROSEMARY LIME CHICKEN WINGS

RAINBOW POTATOES WITH ROSEMARY

AIR FRYER BABY BACK RIBS

If you make Air Fryer Bone-in Ribeye Steak, please tag me on Instagram. @sandraseasycooking using the hashtag, #sandraseasycooking. Thank you so much in advance!!!

Yield: Serves 1

Air Fryer Bone-in Ribeye Steak

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Easy and tasty steak recipe made in the air fryer

Prep Time 1 minute

Cook Time 13 minutes

Total Time 14 minutes

Ingredients

• 2-3 tablespoons butter softened
• 2 teaspoon freshly chopped parsley (dried works well too)
• 1 teaspoon chives
• 1 teaspoon thyme
• 1 (1.5-2 lb.) bone-in ribeye, preferably 1.5 inches in thickness
• Generous pinch of Kosher salt on both sides
• Freshly ground black pepper for both sides

Instructions

1. In a small bowl, combine butter and herbs. Cover and refrigerate until hardened, about 15 minutes. You could make it prettier and roll in wax paper or plastic wrap to make a log.
2. Season steak on both sides with salt and pepper. 
3. Place steak in the air fryer basket and cook at 375° for 12 to 16 minutes, depending on the thickness of the steak and how rare or done you wish you steak to be, flipping halfway through. I prefer medium-rare, so I flip mine at 7 minutes and do another 7 minutes on the other side. My husband likes very well done, so I flip his at 8 to even 9 minute- point, depending on the thickness.
4. Top steak with a slice or two of herb butter to serve. Serve with vegetables or salad.

Notes

Steak internal temperature guide:
125°-130° F for Rare
130°-140° F for Medium-Rare
140°-150° F for Medium
150°-155° F for Medium-Well
160°+ F for Well-Done
Depending on your air fryer model and size of the steaks, the results might vary.

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You cannot get a meal more simple than these Beef and Sauce Stuffed Spaghetti Squash Boats. Yes, it does take some time until the squash is cooked but that is pretty much it.

My husband and I devoured this one. Even though I did not use the largest spaghetti squash, we could not finish it so I say one of these serves four people. Especially if you serve it with salad or some type of bread.

We do not consume bread as before and still, this was a pretty satisfying lunch or dinner.

Now, there are a couple of things that you can add like sauteed peppers, celery or addition or onion.

You can chop everything and just sautee before adding meat to the pan. Also, you may like your own tomato or Italian sauce. It is totally versatile and you can use whatever you wish to add.

Click here for one more low-carb Ground Beef Stuffed Spaghetti Squash idea.

I just wanted to keep it as simple as possible. We love it just like this so after a couple of requests from you guys, I am posting it on my blog.

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If you make my recipe for Beef and Sauce Stuffed Spaghetti Squash Boats, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Yield: Serves 4

Beef and Sauce Stuffed Spaghetti Squash

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Ingredients

• 1 medium Spaghetti Squash 2 to 3 pounds
• 1 generous Pinch Salt and Black Ground Pepper
• 1 drizzle Olive Oil

STUFFING

• 1/2 tablespoon Olive Oil
• 1/2 pound Ground Beef 80/20 or whatever you prefer
• 1 teaspoon Onion Powder you can saute 1/4 of medium chopped onion instead.
• 1 pinch Salt and ground black pepper each or to taste
• 1 teaspoon Italian Herbs, Blend
• 1 1/2 cup Pasta Sauce any sauce that you prefer
• 1 teaspoon Dried Parsley for garnish
• 1/4 pound Cheese, freshly sliced of shredded mozzarella, provolone, or mild cheddar cheese works

Instructions

1. Cut squash in half lengthwise and scoop the seeds out using a spoon. Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 375 degrees Fahrenheit for 35-40 minutes or until tender. I use a knife or a fork to punch through on the side of the bowl. If tender the squash is done. Remove all the water out of not evaporated, then turn the squash halves on the other side.Add a pinch of Salt and pepper in each just to season it, drizzle with a drizzle of olive oil and allow it to roast for an additional 10-15 minutes at 375F.
2. Meanwhile, make a beef sauce by sauteeing ground beef. Remove excess grease if you wish before adding spices and seasoning. To the ground beef add onion powder, Italian herb blend, salt, and pepper to taste. When the meat is cooked and not bloody add about 1 1/2 cup Sauce. I used Beef flavored sauce.
3. When the squash is cooked and cool enough to handle, use a fork to scrape the squash making squash spaghetti stand.
4. On the top of spaghetti squash add an equal amount of beef sauce on top, using fork mix it a bit coating spaghetti squash with the sauce, then add cheese. You can also take the spaghetti squash out completely and layer it like lasagna (sauce, squash, cheese, etc.) using skin as a bowl, but I prefer it this way.
5. Place it back in the oven and bake uncovered, at 375 for 10-12 minutes or until the cheese is completely melted.Enjoy!

Notes

You may use ground, minced or diced chicken bites for this recipe.

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One more old recipe repost because it is winter season, this is comfort food that we love during winter, and you guys kept asking for this recipe. So here is my stuffed cabbage rolls or as we like to call them, Sarma!

As much as this recipe seems complicated, I have to say it is not so much. Maybe because I grew up eating it, and also I believe the first time when I made it was like 20 years ago, so it is very simple for me.

Traditionally, Stuffed Cabbage Rolls Sarma has to be made with a pickled or fermented whole head of cabbage, which tastes like shredded sauerkraut.

So, it is a pickling process that many people in parts of the Balkan or Southeastern Europe prepare a few months in advance to have it ready for the holiday season.

What I am showing you today is a much faster version of pickling, and slightly similar to the original and got to say extremely tasty.

If you have already fermented cabbage then you can skip the part where you boil and soak the cabbage in vinegary water with salt.

I did not pickle cabbage last fall. So in cases like this when I really crave these rolls I just boil the whole cabbage head in salty- vinegar water, and under the lid. Let it kind of marinade in that boiled hot water for an hour or so.

It becomes a bit tender and slightly sour, but to cut the story short read the recipe with the easy to follow pictures.

When I feel nostalgic this is the version that I am making most of the time because don’t have fermented cabbage all the time or all year round.

This is so delicious and one of my ultimate favorite comfort foods. I know many share the same feeling regarding it because it is loved all over the world.

STEP BY STEP WITH PICTURES:

Wash the cabbage and take the middle root by carving it out. Boil the whole cabbage head by putting it in a large pot. Pour over hot boiled water mixed with vinegar and salt. Let it boil again for the next 20 minutes or until the cabbage is softer to the touch

Once the cabbage is softer to the touch, cover it with the lid. Turn off the heat and let it sit in sour and salty hot water for the next 20 minutes or until you are ready for the next step. WASH the cabbage after with cold water to remove some of the brine.

Combine the meat mixture by adding ground beef, Vegeta/seasoning, shredded onion, minced garlic/or garlic powder, ground black pepper, and rice. I always taste to see if I need more seasoning, but meat is always fresh.

eparate the cabbage leaves and cut the thick root in the back of each leaf because of the easier folding.

Put cabbage leaves in your palm and add about 2 Tbs. Meat mixture (smaller meatball). Look at the picture for the complete instructions. These instructions are important. If you don’t roll and wrap cabbage rolls correctly, they will open, and meat will get out. Once the wrapping is over, go to the next step.

Boil 2 cups of Beef stock + 3 cups of water with 1 Tbs. Vegeta; set aside.

You may like Sauteed Sauerkraut with Smoked Sausage

In a large pot, add a bit of minced onion, and olive oil (or any on your hand), and place each roll on the bottom of the pot. If you have meat leftovers crumble on the top, shredded sauerkraut, a few garlic cloves.

Then the rest of the cabbage leaves lay on top and over the cabbage rolls. Put a few slices of bacon or any smoked products, sweet paprika, a bit more chopped garlic and parsley, and about 1/2 tbs. Ground black pepper.

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Now that you layer everything correctly; put it on the stove and with previously boiled broth, water, and Vegeta slowly pour over. Also liquid needs to go over the cabbage rolls at least an inch-

Turn the heat on high until it boils again, once it’s boiled cover and turn the heat on a medium-low. 10. Let it cook for the next 40 minutes.

NOTE: If you do not want to make them sour, just skip adding vinegar and sauerkraut. I added it cause it reminds me of the way people from my country make it.

If you make my Stuffed Cabbage Rolls Sarma, please tag me on Instagram. @sandraseasycooking. Thank you so much in advance!

Yield: Serves 8

Stuffed Cabbage Rolls Sarma

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Traditionally made Cabbage Meat Rolls. These rolls are made with fermented cabbage which gives you more of a sour taste, but very delicious. Since we don’t have fermented cabbage all the time, I made my own just by quick pickling cabbage.

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Ingredients

• 1 head of fresh Cabbage You may use Savoy Cabbage as well
• 1 cup Vinegar
• 1/2 cup Salt
• NOTE: I use vinegar to boil my cabbage because I didn't have any homemade sour cabbage. This is only if you do not have a whole head of pickled cabbage (Sauerkraut).

Meat filling:

• 1 lb. Ground Beef
• 2 Tbsp. Vegeta -European spice OR 2 tbsp. Bouillon Seasoning/Beef seasoning etc. To taste**
• 1/2 Onion minced or shredded (keep some for later use)
• 2 Garlic Cloves minced or crushed
• 1/2 Tbs. Ground Black Pepper
• 1 cup Rice soak it in the cold water for 5 min or so before adding it to the mixture

Additional Toppings

• 1 Tbs. Oil
• 2 1/2 Tbs. Vegeta or to taste bouillon seasoning or salt
• 2 cups Shredded Sauerkraut If you have homemade, that's the best
• 3 garlic cloves peeled and crushed
• 4-6 sliced Hickory-smoked Bacon or any meat/ sausage that is smoked/or ribs
• 1/2 Tbs. Sweet Red Paprika
• 1/3 of cup minced parsley
• 1/2 Tbs. Ground Black Pepper
• 2 Cups of stock/broth + water to fill to about 2 inches above it.

Roux

• 4 Tbsp. Tomato Sauce
• 2 Tbsp. All-purpose flour

Instructions

1. Wash the cabbage and take the middle root by carving it out. Boil the whole cabbage head by putting it in a large pot, pour over hot boiled water mixed with vinegar and salt. Let it boil again for the next 20 minutes or until the cabbage is softer to the touch
2. Once the cabbage is softer to the touch, cover it with the lid, turn off the heat and let it sit in a sour and salty hot water for the next 20 minutes or until you are ready for the next step. WASH the cabbage after with cold water to remove some of the brine.
3. Combine the meat mixture by adding ground beef, Vegeta/seasoning, shredded onion, minced garlic/or garlic powder, ground black pepper, and rice. I always taste to see if I need more seasoning, but meat is always fresh.
4. Now separate the cabbage leaves and cut the thick root in the back of each leaf because of the easier folding.
5. Put cabbage leaves in your palm and add one medium-sized meatball. Don’t pack meatball, make it more lose. Look at the picture for the complete instruction. These instructions are important because if you don’t roll and wrap cabbage rolls correctly, they will open, and meat will get out. Once the wrapping is over, go to the next step.
6. Boil 2 cups of Beef stock + 3 cups of water with 1 Tbs. Vegeta; set aside. 
7. You may. Bouillon Seasoning instead of Vegeta*
8. In a large pot, add a bit of minced onion, olive oil (or any on your hand), place each roll on the bottom of the pot, if you have meat leftovers crumble on the top, shredded sauerkraut, a few garlic cloves, then rest of the cabbage leaves lay on top and over the cabbage rolls, put few slices of bacon or any smoked products, sweet paprika, a bit more chopped garlic and parsley, and about 1/2 tbs. Ground black pepper.
9. Now that you layer everything correctly, put it on the stove and with previously boiled broth, water, and Vegeta slowly pour over- also liquid needs to go over the cabbage rolls at least an inch-
10. Turn the heat on high until it boils again, once it’s boiled cover and turn the heat on a medium-low. 10. Let it cook for the next 40-45 minutes.
11. After 40-45 minutes (if you need more water it is a good time to add more and boil before you add Roux) Mix 2 Tbs. Of all-purpose flour with 2 Tbs. Of Tomato sauce in a bowl. Combine it well and add about 3 Tbs. Of water. Stir until lumps are gone and you are left with a smooth and thin texture. Pour the Roux little bit at the time, but do not stir, kind of do the moving the pot in a shaky motion just to combine the thin Roux with the liquid to make like a thick sauce. If you can see the lumps in the pot use the wooden spoon to mash it. Add 2 more Tbs. Of tomato sauce for the color and taste.

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