The Perfect Air Fryer Steak

5 from 3 votes
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Make foolproof, perfect air fryer steak that’s tender and juicy in the middle and seared and crusty on the outside in as little as 7 minutes of cooking time!

A serving of ribeye steak cut into slices

I love having basic protein recipes to hand for quick and simple last-minute weeknight meals. Luckily, an air fryer makes that so simple to do – with options like air-fried chicken thighs, salmon, cod, and succulent air fryer steak! It’s one of the quickest and most hands-off options for perfectly cooked steak every single time!

Air-fried steak is not only perfectly seared outside and tender and juicy in the middle, but it’s truly easy, too. It’s less effort and skill than grilling and can be done from the comfort of INSIDE the house, year-round.

Plus, it produces less smoke and spatter than pan-searing, and will produce consistent results, so you’re not left disappointed.

Two ribeye steaks ready to air fry

Once cooked, pair the mouth-watering steaks with all your favorite side dishes. I particularly like them with potato and vegetable side dishes. It’s great with mashed potato or baked potatoes and a side of green beans, asparagus, sauteed mushrooms, etc. Your whole family will be truly satisfied!

Air Fryer Steak Ingredients

Like most steak recipes, there really isn’t much you need when cooking steak in an air fryer.

  • Steak: I used boneless Ribeye this time, but any thick (1-1½ inches), tender steak cut will work – sirloin steak, tenderloin, strip, or T-bone.
  • Oil: I used olive oil, but other neutral-flavored oils will work, too – to brush the steaks and air fryer basket.
  • Steak seasoning: I used a homemade 6-ingredient steak seasoning blend combining kosher salt, black pepper, dried rosemary or thyme, garlic powder, onion powder, and sweet or smoked paprika. You might also enjoy using this steak marinade.
Ingredients for air fryer steak

Alternatively, it’s best to use at least salt and black pepper and be fairly generous with it. You might also enjoy topping the cooked steaks with homemade garlic butter or compound butter.

How to Cook Steak in Air Fryer

If you haven’t already, first mix the seasoning spices in a small bowl and mix.

Then, use paper towels to pat the steak dry before brushing it lightly with oil and sprinkling/rubbing the seasoning on both sides.

Brush or spray some oil into the bottom of your air fryer basket, then add the filets in a single layer, with no overlapping (cook in batches if needed).

Steps for preparing steak for air frying

What Temperature to Air Fry Steak?

I’ve done several tests and found the perfect temperature to air fry steak, especially around 1- 1 ½ inches thick, is 200°C/400°F.

How Long to Cook Steak in an Air Fryer?

The exact cooking time will depend on your desired outcome and the thickness of the steak. If your steak is 1 ½ inches thick, though, follow the below times or internal temperature:

  • Rare: 4-6 minutes.
  • Medium-rare steaks: 7-9 minutes. I cooked mine for 8 (135°F/57C).
  • Medium: 10-12 minutes (145°F/63°C).
  • Medium-well: 13-14 minutes (155°F/68°C).
  • Well done: 14-16 minutes (160°F/71°C).

If you use a meat thermometer to check for doneness, remove the steaks from the air fryer 5 degrees early, as the residual heat will continue to cook them during the resting period.

Flip the air fryer steak halfway, then remove it from the air fryer, loosely tenting it with foil to rest for at least 10 minutes prior to serving/slicing (against the grain).

Air fried beef steak on a plate

Top Tips for Perfect Air Fryer Steak

  • The best cut of steak for air fryer: Tender beef cuts work best in an air fryer, like Ribeye, strip (like New York strip steaks), T-Bone, sirloin, and tenderloin.
  • Bring it to room temperature: Remove the steaks from the fridge 30-45 minutes before cooking. This will allow for more even cooking.
  • Thickness is important: I designed this recipe with a 1-1 ½ inch steak in mind. Cooking time will vary for other thicknesses, though I find steaks thinner than 1 inch will cook too quickly inside without getting the chance to properly brown.
  • Pat them dry: Use paper towels to pat the meat dry before seasoning. Excess moisture can lead to steaming and reduce the browning potential.
  • Oil and season well: Oil will help with browning. Meanwhile, it’s important to be generous when seasoning, as the meat will soak up flavor from the spices.
  • Don’t overcrowd: Otherwise, the air fryer steaks won’t brown/cook evenly.
  • Don’t overcook: If you’re using a meat thermometer, always remove the steak from the air fryer 5 degrees early. The residual heat will cook it further while resting.
  • Leave them to rest: After cooking, leave the air fried steaks to rest for at least 10 minutes to allow the juices to settle and redistribute before slicing them.
  • Slice against the grain: This produces really tender cuts that aren’t chewy/tough.
Ribeye steak served with mashed potatoes and green beans

More Air Fryer Protein Recipes

If you try this easy air fryer steak recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

The Perfect Air Fryer Steak

5 from 3 votes
By: Samira
Make foolproof, perfect air fryer steak that's tender and juicy in the middle and seared and crusty on the outside in as little as 7 minutes of cooking time!
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Servings: 2

Equipment

Ingredients 
 

  • 14 oz ribeye steak 2 steaks about 8 oz each, 1-1½ inch thick; can also use strip, T-bone, sirloin, tenderloin, etc.
  • 1/2 Tbsp olive oil or another neutral oil – to brush the steaks and the air fryer basket
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried rosemary
  • 1/4 tsp sweet paprika or smoked

Instructions 

  • If you haven't already, first mix the seasoning spices in a small bowl and mix.
    If you don't have all the spices, you can use only salt & black pepper.
  • Use paper towels to pat the steak dry before brushing it lightly with oil and sprinkling/rubbing the seasoning on both sides.
  • Brush or spray some oil into the bottom of your air fryer basket, then add the filets in a single layer, with no overlapping (cook in batches if needed).
  • Air fry the steak at 200°C/400°F to your desired done level (I like medium-rare or medium steak). The exact cooking time will depend on your desired outcome and the thickness of the steak. If your steak is 1 ½ inches thick, though, follow the below times or internal temperature:
    • Rare: 4-6 minutes,
    • Medium-rare steaks: 7-9 minutes. I cooked mine for 8 (135°F/57C),
    • Medium: 10-12 minutes (145°F/63°C),
    • Medium-well: 13-14 minutes (155°F/68°C),
    • Well done: 14-16 minutes (160°F/71°C),
    Flipping the steak halfway is important, too.
    If you use a meat thermometer to check for doneness, remove the steaks from the air fryer 5 degrees early, as the residual heat will continue to cook them during the resting period.
  • Remove the meat from the air fryer, loosely tenting it with foil to rest for at least 10 minutes before serving/slicing (against the grain).

Notes

Storage Instructions: Allow the leftovers to cool and then store them in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months (though they won’t be as tender after). Leave it to thaw in the fridge overnight before reheating.
To reheat the steaks, let them come to room temperature, then place them back in the air fryer at 350ºF/175ºC for about 4-6 minutes OR use a lidded skillet with a little oil over medium-low heat.
 
Check the blog post for more tips!
Course: Main
Cuisine: American, Global
Freezer friendly: 3 Months
Shelf life: 2-3 Days

Nutrition

Calories: 450kcal, Carbohydrates: 1g, Protein: 40g, Fat: 32g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 16g, Cholesterol: 121mg, Sodium: 1284mg, Potassium: 556mg, Fiber: 0.3g, Sugar: 0.1g, Vitamin A: 158IU, Vitamin C: 0.1mg, Calcium: 19mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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