Another affordable cut of meat is top sirloin. You can buy a whole roast and cut your own steaks for even more savings. Even the grass-fed version is at the lower end of the price spectrum. When cooked sous vide and then dry-brined and air-fried, it has the texture of a New York strip steak, but with a bit less flavor. A generous amount of salt helps boost the flavor, but it will never reach NY or Kansas City strip levels.

Start with your vacuum-sealed, frozen top sirloin steaks.

Place a small trivet on the bottom, add the steaks, and then add water. Fill your sous vide with about two inches of water above the steaks. I like to put a small plate on top to keep them from floating.

Set the temperature to 131°F and the time to 2.5 hours (for frozen meat) or 2 hours (for fresh meat).

When finished cooking, remove the steaks from the bag and place them on a wire rack on a baking sheet.

Sprinkle coarse salt and freshly ground pepper on both sides, then dry brine in the refrigerator for at least 30 minutes, up to overnight.

To finish, place them in your air fryer on high and fry for 10 minutes.