Air Fryer Steak
Air fryer steak gives you a browned, well-seasoned crust and a juicy pink centre with no smoking pan and no splatter. The trick is a thick steak, a dry surface and a fully preheated basket, so the outside colours before the middle overcooks. A spoonful of garlic herb butter melts over the top while it rests.
Published
- Prep Time
- 5 mins
- Cook Time
- 12 mins
- Rest
- 5 mins
- Total Time
- 22 mins
- Servings
- 4 servings
How do you make Air Fryer Steak?
To cook steak in the air fryer, pat two 2.5 cm (1 inch) thick steaks dry, rub with oil and season with salt, pepper and garlic powder. Air fry at 200°C (400°F), flipping halfway, for 10-12 minutes for medium-rare, 63°C (145°F), or 13-15 minutes for medium, 71°C (160°F). Top with garlic herb butter and rest for 5 minutes before slicing.
- Total time
- 22 mins
- Calories
- 415 per serving
- Protein
- 36 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Air frying
Ingredients
Steak
Garlic herb butter
Equipment
Air fryer · Instant-read thermometer · Small bowl · Tongs · Cutting board
Quick Directions
Dry and season
Pat the steaks very dry on both sides with paper towels, since surface moisture stops them from browning.
Make the garlic butter
Mash the softened butter, garlic, parsley, thyme and a pinch of flaky salt together in a small bowl with a fork until evenly mixed.
Preheat the air fryer
Preheat the air fryer to 200°C (400°F) for 5 minutes.
Air fry
Lay the steaks in the basket in a single layer without touching.
Butter, rest and slice
Move the steaks to a cutting board and top each one with half of the garlic herb butter.
Step-by-Step Instructions
Follow these detailed steps to make the perfect air fryer steak.
Dry and season
Pat the steaks very dry on both sides with paper towels, since surface moisture stops them from browning. Rub them all over with the oil, then season both sides with the salt, pepper and garlic powder.
Make the garlic butter
Mash the softened butter, garlic, parsley, thyme and a pinch of flaky salt together in a small bowl with a fork until evenly mixed. Set aside at room temperature.
Preheat the air fryer
Preheat the air fryer to 200°C (400°F) for 5 minutes. A fully hot basket starts browning the steak the moment it goes in.
Air fry
Lay the steaks in the basket in a single layer without touching. Air fry for 5 minutes, flip with tongs, then cook for another 5-7 minutes for medium-rare, until the thickest part reads 63°C (145°F). For medium, cook for another 8-10 minutes after flipping, until it reads 71°C (160°F).
Butter, rest and slice
Move the steaks to a cutting board and top each one with half of the garlic herb butter. Rest for 5 minutes so the juices settle, then slice across the grain into 1 cm strips and spoon the melted butter from the board over the top.
Recipe Tips
- Choose steaks 2.5-3 cm thick. Thinner steaks reach temperature before the outside has time to brown.
- Air fryers vary a lot in power, so treat the times as a guide and trust an instant-read thermometer in the thickest part.
- For a deeper crust, salt the steaks and leave them uncovered on a rack in the fridge for 1 hour or up to overnight, then pat dry before cooking.
Variations
- Peppercorn crust: press 1 tbsp coarsely crushed black peppercorns into both sides of the steaks before air frying.
- Chimichurri: skip the butter and spoon over a sauce of chopped parsley, oregano, garlic, red wine vinegar, olive oil and chili flakes.
- Filet mignon: cook 4 cm thick filets at the same temperature for 12-16 minutes, flipping halfway, until they reach 63°C (145°F).
Nutrition (per serving)
| Calories | 415 |
|---|---|
| Protein | 36 g |
| Carbs | 1 g |
| Fat | 30 g |
| Saturated fat | 13 g |
| Fibre | 0 g |
| Sugar | 0 g |
| Sodium | 590 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate sliced steak within 2 hours in an airtight container for up to 3 days.
- Freezer
- Freeze cooked sliced steak for up to 3 months and thaw overnight in the fridge.
- Reheat
- Serve leftovers cold in salads and sandwiches, or warm the slices in the air fryer at 180°C (350°F) for 2-3 minutes until hot to 74°C (165°F). Reheating cooks the steak further.
Air Fryer Steak FAQs
How long do you cook steak in the air fryer?
A 2.5 cm (1 inch) thick steak takes 10-12 minutes at 200°C (400°F) for medium-rare, 63°C (145°F), and 13-15 minutes for medium, 71°C (160°F). Flip it halfway and check the thickest part with a thermometer, since thicker steaks need longer.
What is the best steak to cook in the air fryer?
Tender, well-marbled cuts about 2.5-3 cm thick work best: ribeye, striploin (New York strip), top sirloin and filet mignon. Thin cuts such as flank or skirt steak cook through too fast to brown in an air fryer.
Do you flip steak in the air fryer?
Yes. Turning the steak halfway through cooking browns both sides evenly, because the side facing the basket gets less direct heat than the top.
Can you cook a frozen steak in the air fryer?
Yes. Air fry a frozen 2.5 cm steak at 200°C (400°F) for about 18-24 minutes, seasoning it after the first 5 minutes once the surface has thawed, and flipping halfway. Check that the thickest part reaches 63°C (145°F) for medium-rare.
How do I get a better crust on air fryer steak?
Pat the steak completely dry, coat it lightly with oil, preheat the air fryer fully and leave space around each steak. For an even darker crust, sear it in a very hot dry pan for 30-60 seconds per side after air frying.
Why should steak rest after cooking?
Resting for 5 minutes lets the juices settle back through the meat, so less runs out onto the board when you slice it. The centre also rises a few degrees while it rests.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
