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Air Fryer Steak (Restaurant Quality)
A perfectly seared steak with a gorgeous crust and juicy pink center — no cast iron required.
Total Time
17 min
Difficulty
Medium
Servings
2
Calories
520 cal
Why This Works
The air fryer reaches temperatures that create the Maillard reaction on the steak's surface, forming a flavorful brown crust similar to pan-searing. The convection heat cooks the interior evenly without the hot spots you get with a pan. While it won't replicate the exact char of a cast iron, the results are remarkably close and far more convenient.
My Recipe Testing Notes
I tested ribeye, New York strip, and sirloin — all 1-inch thick. Ribeye was the clear winner due to its fat marbling, which bastes the steak as it cooks. For medium-rare (130°F internal), I found 400°F for 10 minutes (5 minutes per side) was perfect for a 1-inch ribeye. For medium (140°F), add 2 more minutes. The resting step is non-negotiable — cutting into a steak immediately loses all the juices. Rest for at least 5 minutes.
Ingredients
Bring to room temperature 30 minutes before cooking
Freshly cracked
For finishing
Optional, for finishing
Instructions
Remove steaks from the refrigerator 30 minutes before cooking. Pat completely dry with paper towels.
Rub with olive oil and season generously with salt, pepper, and garlic powder on both sides.
Preheat air fryer to 400°F for 3 minutes. Place steaks in the basket without overlapping.
Cook at 400°F for 5 minutes, flip, then cook 4-5 more minutes for medium-rare (130°F) or 6-7 more minutes for medium (140°F).
Remove and immediately top each steak with 1 tbsp of butter and a rosemary sprig. Tent with foil and rest for 5 minutes before slicing.
Frequently Asked Questions
What is the best cut for air fryer steak?
Ribeye is my top choice due to its fat marbling. New York strip is a close second. Avoid very lean cuts like top round — they can become tough without the basting fat.
Why do I need to bring the steak to room temperature?
A cold steak takes longer to cook through, which means the exterior can overcook before the center reaches your desired temperature. 30 minutes at room temperature ensures more even cooking.
Can I cook a thicker steak?
Yes. For a 1.5-inch steak, add 3-4 minutes per side. Always use a thermometer rather than timing alone — steak thickness and starting temperature vary too much for timing to be reliable.
Written by Sarah Jenkins
Former restaurant line cook turned home kitchen obsessive. I've tested over 200 air fryer recipes and I share exactly what works, what doesn't, and the temperatures that make the difference.
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