Air fryer steak is a revelation. You get that deep-brown, caramelized crust without smoke-filling your kitchen or dealing with a screaming-hot cast iron. And the inside? Perfect medium-rare every time with a thermometer.
Works for ribeye, sirloin, filet, or NY strip. Best for steaks 1-1½ inches thick. Below an inch = easy to overcook.
📋 Recipe
Ingredients
- 2 steaks, 1-1½ inch thick (ribeye, sirloin, NY strip)
- 1 tbsp olive oil
- 1½ tsp coarse salt or kosher salt
- 1 tsp black pepper (coarsely ground)
- 1 tsp garlic powder (optional)
- 2 tbsp butter + 2 garlic cloves + fresh thyme (for finishing, optional)
Instructions
- Bring steaks to room temp. Take them out of the fridge 30-45 minutes before cooking. Cold steak cooks unevenly.
- Pat bone-dry. Dry surface = great crust. Wet steak = sad gray steam.
- Oil and season heavily. Rub with oil, then season salt + pepper aggressively. Steak can handle more salt than you think.
- Preheat air fryer to 400°F for 5 min. Needs to be screaming hot before the steak goes in.
- Cook 4 min, flip, cook 3-5 more. For 1-inch steaks: 7-8 min total for medium-rare. Thicker = more time. Check temp.
- Pull at these temps: 120°F rare, 125°F medium-rare, 135°F medium, 145°F medium-well. Rises ~5°F resting.
- Rest 5 minutes, tented with foil. Non-negotiable. Lock in juices.
- Optional butter basting: Melt butter + smashed garlic + thyme in a pan. Spoon over hot steaks before serving. Restaurant-level.
🔥 Pro Tips
- Thickness is everything: Target 1-1½ inches. Thinner = overcooks in the crust stage. Thicker needs lower temp (375°F, longer time).
- Use a thermometer: You cannot eyeball steak. Pull at 5°F below target — carryover cooking finishes it.
- Season boldly: A thin coat of salt will taste under-seasoned. Coat every surface generously.
- Room temp first: Fridge-cold steak = burnt outside, cold inside. 30 min on the counter is mandatory.
- Rest before cutting: Cut too early and all the juice runs onto your cutting board. Wait 5 minutes, cover with foil.
Variations
Different cuts, different approaches:
🥩 Ribeye (recommended)
Biggest flavor, most forgiving. 8-10 min for 1-inch steak at 400°F.
✂️ NY Strip
Leaner, firmer texture. Same time as ribeye. Don't overcook — it goes tough fast.
👌 Filet Mignon
Lean, tender, expensive. 1-inch filet: 8 min total. Don't skip the butter baste — it's the whole point.
💰 Sirloin (budget)
Great for everyday. 1-inch: 7-9 min. Slice thin against the grain.
🧈 Compound Butter Finish
Mix softened butter with minced garlic, parsley, lemon zest. Top hot steak with a pat as it rests.
🌶️ Chimichurri Topping
Blend parsley, garlic, red wine vinegar, oregano, olive oil, chili flakes. Spoon over steak.
🛠️ Recommended Equipment
Frequently Asked Questions
What cut of steak is best for air fryer?
Ribeye is king — fat content = flavor + forgiveness. Sirloin is the budget pick. Filet works if you butter baste after.
How long to cook 1-inch steak?
7-8 min at 400°F for medium-rare (125°F internal). 9-10 min for medium. Flip halfway.
Should I sear steak before air frying?
No — the air fryer at 400°F sears it just fine. Searing first = overcooked inside by the time the outside browns.
Why is my steak tough?
Three usual suspects: (1) overcooked past medium, (2) cut with the grain instead of against, (3) didn't rest before cutting. Fix any of these.
Can I cook frozen steak?
Not recommended — you can't get a proper sear on frozen meat. Thaw in fridge overnight or in cold water for 30 min.
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