I’ll be honest — I was skeptical about cooking steak in an air fryer. Could it really match the sear of a hot cast iron skillet or the smoky char from the grill? But after one bite of this juicy, seasoned-to-perfection steak, I was sold. The air fryer doesn’t just get the job done — it nails it. Every time.
This air fryer steak has become my midweek miracle. It’s fast, flavorful, and completely fuss-free. Whether I’m short on time or just don’t feel like firing up the grill, this is the steak I turn to. It’s tender, packed with flavor, and endlessly customizable.
Let me show you how I do it and why this has quickly become one of my favorite ways to make steak.
Why This Recipe Works
Air fryer = consistent results: The circulating heat crisps the outside while keeping the inside juicy. No hot spots, no guesswork.
Quick seasoning, big flavor: Garlic powder, onion powder, and smoked paprika create a savory crust without overpowering the steak’s natural flavor.
Minimal prep: Just rub, season, and cook. No marinating, no resting for hours, no complicated sauces.
Easy cleanup: No grease splatters, no smoke alarms, and barely any mess. Just pull the basket and rinse.
Ingredients You’ll Need
(Serves 2 | Prep Time: 5 mins | Cook Time: 10–12 mins)
- 2 boneless steaks (ribeye, sirloin, or your favorite cut)
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- Optional: Fresh herbs (like thyme or rosemary) for garnish
- Optional: Herb butter or lemon wedges for serving
How I Make Air Fryer Steak (Step-by-Step)
1. Preheat the Air Fryer
First, I preheat my air fryer to 400°F (200°C). Most models take just 3–5 minutes, and it’s worth it for a proper sear.
2. Season the Steaks
While the air fryer heats up, I pat the steaks dry with paper towels — moisture is the enemy of a good crust. Then I rub them all over with olive oil and season both sides with garlic powder, onion powder, smoked paprika, salt, and black pepper. I press the seasoning into the surface for maximum flavor.
3. Into the Air Fryer
I place the steaks in the air fryer basket in a single layer. If I’m doing more than two, I work in batches so the hot air can circulate evenly. No overlapping — that’s the golden rule.
4. Cook to Perfection
I air fry the steaks for 10–12 minutes total, flipping halfway through. For a medium doneness, 5–6 minutes per side works perfectly for most 1-inch-thick steaks. For thinner cuts, I shave off a minute or two; thicker ones might need closer to 14 minutes total. I always use a meat thermometer if I want to be precise:
- Rare: 120–125°F
- Medium-rare: 130–135°F
- Medium: 140–145°F
5. Rest and Finish
Once the steaks are done, I transfer them to a plate and let them rest for 5 minutes. This keeps the juices from running all over the cutting board and ensures every bite stays tender. I sometimes add a pat of herb butter or squeeze on a little lemon juice for brightness. A sprinkle of fresh herbs takes it over the top.
Tips I’ve Learned Along the Way
Choose the right cut: Ribeye is my favorite for richness, but sirloin or New York strip also work beautifully. Just adjust the cook time based on thickness.
Bring to room temp (if you have time): Letting the steak sit out for 15–20 minutes before cooking helps it cook more evenly.
Flip for even browning: I always flip halfway through so both sides get that nice crust. No one wants a one-sided steak.
Don’t overcrowd the basket: Airflow is everything in the air fryer. Crowded steaks = steamed steaks, and nobody wants that.
What I Serve with Air Fryer Steak
This steak is a star on its own, but here are a few sides I pair with it:
- Garlic mashed potatoes or air-fried baby potatoes
- Roasted asparagus or Brussels sprouts
- A simple arugula salad with lemon vinaigrette
- Grilled corn in the summer, sautéed mushrooms in cooler months
Sometimes I slice the steak and serve it over a bed of greens or grain bowl for a lighter dinner.
FAQs (From My Kitchen to Yours)
Q: Can I cook frozen steak in the air fryer?
A: Yes, but you’ll need to add a few extra minutes and season once thawed slightly. For best results, I still prefer thawing first.
Q: What’s the best oil to use?
A: Olive oil is my go-to for flavor, but avocado oil also works well, especially if you want a higher smoke point.
Q: Can I use bone-in steak?
A: You can, but bone-in cuts may need an extra 2–3 minutes depending on thickness. Just make sure to check the internal temp.
Q: How do I make herb butter?
A: Mix softened butter with chopped herbs (parsley, thyme, chives), a pinch of salt, and a little garlic. Roll into a log, chill, and slice as needed.
Why This Air Fryer Steak Deserves a Spot on Your Weekly Menu
This recipe has changed how I cook steak at home. It’s reliable, delicious, and frees me up to focus on sides or, frankly, take a break. Whether I’m cooking for one or feeding the family, this air fryer steak always delivers. The flavor is bold, the texture is just right, and it takes less time than preheating a traditional oven.
If you’ve got an air fryer and a couple of steaks, give this a try — I promise it’ll become your go-to too.
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