This air fryer steak has everything you want in a great steak: a flavorful crust, a juicy center, and hardly any cleanup. Cooked at high heat and finished with butter, it's an easy way to make a steakhouse-worthy dinner any night of the week - and it's ready in under 15 minutes.
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Steak night without the smoke alarm
When you want steak but don't feel like firing up the grill or splattering your stovetop with grease, the air fryer is the answer.
I still love cooking steak on my pellet grill, but the air fryer has become my go-to option when the weather isn't cooperating or I need dinner on the table fast.
Because an air fryer is essentially a high-powered, compact convection oven, it circulates intense dry heat rapidly around the meat. This melts the surface fat quickly, creating that beautiful steakhouse crust while keeping the inside perfectly juicy.
For this recipe, I tested a 1½-inch-thick ribeye brushed with avocado oil and cooked it at 400°F for 14 minutes, flipping halfway through. The result was a juicy steak with a beautifully browned crust and almost no cleanup.
I like to serve air fryer steak with dill mashed potatoes, garlic butter smoked mushrooms, and a simple green salad.
Recipe Overview
- Best steak for air frying: Ribeye, New York strip, sirloin, or filet mignon
- Steak used for testing: 1½-inch ribeye
- Air fryer temperature: 400°F
- Cook time: 14 minutes
- Internal temperature: 135°F for medium-rare, 145°F for medium (pull temps)
- Best oil: Avocado oil
- Rest time: 5 minutes
- Difficulty: Easy
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Recipe Ingredients
All ingredients for this recipe are shown in the photo below, and these notes will help you get the best results.
- Steak. I tested this recipe with a well-marbled ribeye steak that was about 1½ inches thick. Ribeye stays juicy because of its higher fat content, but New York strip, sirloin, and filet mignon work well too.
- Avocado oil. Avocado oil has a high smoke point, making it ideal for air frying at 400°F. It also helps create a better crust. You can also use olive oil.
- Seasonings. A simple blend of kosher salt, black pepper, and garlic powder lets the flavor of the steak shine through. You can also add smoked paprika or use my Copycat Texas Roadhouse Steak Seasoning.
How to Make Air Fryer Steak
- Remove the steak from the refrigerator 20 to 30 minutes before cooking and let it sit at room temperature to take the chill off. Pat the steak dry with paper towels and brush both sides lightly with avocado oil.
- Season evenly with kosher salt, black pepper, and garlic powder.
- Preheat the air fryer to 400°F for 5 minutes. Place the steak in the basket in a single layer, leaving space around it for proper air circulation.
- Cook the steak for 14 minutes, flipping halfway through cooking. Start checking the internal temperature a few minutes early, as air fryer models and steak thickness can vary.
- Transfer the steak to a cutting board or plate and top with butter and fresh herbs, if desired.
- Let the steak rest for 5 minutes before slicing and serving.
Internal Temperature Guide
| Steak Desired Doneness | Pull Temperature (Direct from Air Fryer) |
| Rare | 125°F |
| Medium-Rare | 135°F |
| Medium | 145°F |
| Medium-Well | 150°F |
The cooking time in this recipe is based on a 1½-inch-thick ribeye cooked in my Instant Pot Vortex air fryer.
Jeri's Testing Note
Because the air fryer doesn't hold heavy residual heat like a cast-iron skillet, your steak won't experience much carryover cooking once it's removed. Pull it right at your target temperature. Rest it for 5 minutes under a loose piece of foil just to let the juices redistribute, not to raise the temperature.
Variations
Garlic butter steak: Top the hot steak with garlic herb butter instead of plain butter.
Steakhouse seasoning: Swap the salt, pepper, and garlic powder for your favorite steak seasoning blend.
Spicy steak: Add ¼ teaspoon of cayenne pepper or a pinch of red pepper flakes to the seasoning mix.
Jeri's Top Tips
- Choose a steak that's at least 1 inch thick. A thick steak will be juicier and more tender than a thinner steak.
- Pat the steak dry. Removing excess moisture helps the outside brown instead of steam.
- Preheat the air fryer. Starting with a hot basket makes a noticeable difference in the final crust.
- Flip halfway through. This helps the steak cook evenly on both sides.
- Use a thermometer. Air fryers cook differently, and steak thickness varies, so internal temperature is the most reliable way to know when it's done.
What to Serve With Air Fryer Steak
Air fryer steak pairs well with simple sides that cook quickly and let the steak shine.
Storage and Reheating
Store leftover steak in an airtight container in the refrigerator for up to 4 days.
To reheat, place the steak in a preheated air fryer at 350°F for 2 to 3 minutes, or until warmed through. Be careful not to overcook it. Reheating steak in the microwave can make it rubbery; the air fryer restores the crisp edge without cooking the center to death.
Leftover steak is also great sliced thin for salads, wraps, sandwiches, quesadillas, or breakfast hash.
More Air Fryer Dinner Recipes
If you enjoy easy air fryer meals, try these next:
Printable Recipe
Air Fryer Steak - Juicy, Tender, and Better Than a Steakhouse
Ingredients
- 2 steaks, at least 1½ inches thick
- 2 tablespoons avocado oil or olive oil
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
- 1 teaspoon garlic powder
- 2 tablespoons unsalted butter optional
- 2 sprigs fresh thyme or rosemary optional
Instructions
- Take the steaks out of the refrigerator 20 to 30 minutes before cooking. Pat them dry with paper towels, brush both sides with avocado oil, and season generously with the kosher salt, black pepper, and garlic powder.
- Preheat the air fryer to 400°F for 5 minutes. Place the steaks in the basket in a single layer, leaving a little space between them so the hot air can circulate.
- Cook for 14 minutes, flipping the steaks halfway through. Since air fryers cook differently and steak thickness can vary, start checking the internal temperature a few minutes early with a digital thermometer. For medium-rare, remove the steaks when they reach 135°F. For medium, remove them at 145°F. Because the air fryer doesn't hold residual heat, pull them right at your target temperature.
- Transfer the steaks to a cutting board or plate and top with butter and fresh herbs, if using. Let the steaks rest for 5 minutes before slicing and serving.
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Notes
- Steak. I tested this recipe with 1½-inch-thick ribeye steaks in my Instant Pot Vortex air fryer. New York strip, sirloin, filet mignon, and top sirloin also work well. Use steaks that are at least 1 inch thick for the best crust and juiciest results.
- Oil. Avocado oil is my preferred choice because of its high smoke point, but olive oil works too.
- Temperature. Air fryers cook differently, and steak thickness can vary, so always use an instant-read thermometer rather than relying solely on cook times. For medium-rare, pull the steaks at 135°F. For medium, pull them at 145°F. There is very little carryover cooking once removed from the air fryer basket.
- Leftovers. Store leftover steak in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F air fryer for 2 to 3 minutes, or slice it thin and use it in salads, wraps, sandwiches, quesadillas, or breakfast hash.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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