Enjoy a thick, juicy, perfectly cooked steak with charred edges and a perfectly seared outside with this simple Air Fryer Steak recipe. Made in under 20 minutes!
JUICY, TENDER STEAKS FAST FROM THE AIR FRYER
I bet you never thought you could make a thick and juicy steak in your air fryer, did you? I was skeptical myself at first. But if you don’t have a grill, or aren’t an experienced cook, or you just want an easier way to make steak, you can still make a crazy delicious steak dinner! I was super impressed! I tested this recipe a few different ways and with some different cuts of meat to get it just right. Adding the flavored butter at the end really makes a huge difference. You can get a perfectly cooked steak from the Air Fryer, let me show you how!
FREQUENTLY ASKED QUESTIONS:
You may think you need to sear the steaks before air frying to avoid them from turning out gray, but we avoid gray steaks by making sure the Air Fryer preheats to the proper temperature BEFORE adding the steaks. You’ll end up with beautifully colored steaks if you use a properly preheated Air Fryer with no need to sear steaks first.
When cooking your steak in the Air Fryer, it is usually smart to work in batches. Depending on the size of your steak you may only be able to easily fit one steak in the Air Fryer basket. Be sure that you do not overcrowd your steaks in the Air Fryer basket so it has room to properly circulate the hot air around to cook the steaks evenly.
Depending on how you want your steak cooked will determine when you remove them from the basket.
Using your meat thermometer placed in the thickest part of the steak, you will get an internal temperature reading. You want to pull it out (cover) and let it rest before eating it.
While it’s resting, it will continue to cook a little, so I always pull it out a little earlier than what I want the final temperature to be.
– Rare steaks should be removed at 130°F
– Medium rare steaks should be removed at 135°F
– Medium steaks should be removed at 140°F
– Well done steaks should be removed at 160°F
Don’t panic, it can be normal to smoke at the beginning of the cooking period. However, if it’s been cooking a bit and you notice smoke, you should add a few more tablespoons of water to the Air Fryer basket.
It’s important to remember that some Air Fryer brands may smoke the entire time and that can be normal.
After testing this recipe a few times, I decided to add a bit of water to the bottom and it ended up being a brilliant discovery. It helped prevent a lot to the smoking from the steak since the grease goes into the water below the basket instead of just on a hot surface. It also ended up making the steak more tender since the water helps steam the steak as it cooks, locking in extra juices.
Certainly! I ended up liking the ribeye the best but if you’re looking for other cuts of steak to use, I recommend trying a New York strip, filet, T-bone steak, flat iron, or a skirt steak. I found the skirt steak to be great for fajitas (seasoned with a packet of fajita seasoning.)
Keep in mind that this recipe is not driven by how long you cook your steak, it is driven by the internal temperature of your steak that you desire. Other cuts may take more or less time to get to the same temperature as your ribeye.
This recipe uses a simple seasoning blend. A good steak doesn’t need much more than good ole salt and pepper and maybe a bit of garlic. However, if you’re looking to try other spices, there is a wide variety that you could try. A few ideas are: paprika, onion powder, creole seasoning, barbecue seasoning, or Cayenne pepper if you really want a kick.
It’s also important to know that if you’re using a pre-packaged spice mix that you’re going to want to reduce the amount of salt that we normally add to this recipe since many spice mixes already have a decent amount of salt included in them.
A simple mixed vegetable medley with some mashed potatoes is a good go-to. But you can also try:
– Cheddar Bacon Potato Packets
– Almond Green Beans
– Creamy Garlic Potato Packets (a personal fave)
– Collard Greens
– Homemade French Fries
– Summer Corn Salad
Once the steak has cooled to room temperature, you can store in an airtight container or is it a bag in the refrigerator for up to three days.
Keep this steak longer by freezing for up to three months.
Leftovers are fantastic served cold, or sliced up salad, or used in various other recipes. However, if you want to reheat your steak we suggest using the oven or an air fryer. It’s important to note that reheating your steak will continue to cook it and it will most likely end up close to being well done.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- 1-inch thick ribeye steaks
- olive oil
- kosher salt
- black pepper
- garlic powder
- garlic herb compound butter, to serve (optional but highly recommended)
HOW TO MAKE AIR FRYER STEAKS
Preheat the air fryer to 400°F for 5 minutes. Pat the steaks dry on both sides with paper towels.
Evenly coat the steaks with the olive oil. Season all over with the salt, pepper, and garlic powder.
Spray the body of the air fryer with olive oil nonstick spray. Add 2 tablespoons of water to the basket.
Place one of the steaks into the basket (note, you may be able to fit two in at the same time, just ensure there is room between them for the air to circulate.) Air fry for 5 minutes, flip the steak over, and continue to cook for 6-8 more minutes, or until your desired temperature is reached. I pulled the steaks at 140°F for medium. Repeat with the other steak.
Allow the steaks to rest for 5-10 minutes before serving. Serve with compound butter if using.
CRAVING MORE RECIPES?
Air Fryer Steak (+Video)
- Preheat the air fryer to 400°F for 5 minutes. Pat 2 ribeye steaks dry on both sides with paper towels.
- Evenly coat both sides of the steaks with 1 Tablespoon olive oil and then season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/2 teaspoon garlic powder.
- Add 2 Tablespoons water to the bottom of the air fryer basket. Spray the basket with olive oil nonstick spray.
- Place one of the steaks into the basket (note, you may be able to fit two in at the same time, just ensure there is room between them for the air to circulate.)
- Air fry for 5 minutes, flip the steak over, and continue to cook for 6-8 more minutes, or until your desired temperature is reached. I pulled my steaks at 140°F for medium. Repeat with the other steak.
- Allow the steaks to rest (covered) for about 5-10 minutes before serving. Serve topped with a slice of garlic herb compound butter.
- Depending on the size of your steaks, you may be able to fit in two at a time.
- Recipe here for garlic herb compound butter.
- The steaks will continue to cook as they rest, that is why I pull at 140°F for medium, it will continue to cook to a perfect 145°F. For rare pull at 130°F, for medium-rare pull at 135°F, for well-done 160°F.
- If you see the air fryer starting to smoke more as it continues to cook, you can add a couple more tablespoons of water to the basket.
- The water helps with smoke while cooking. There still might be a little smoke. This is normal. It really depends on the type of air fryer you have. The water also helps to steam the steaks a bit as well making them super juicy!
- You can use this method for other cuts of steak as well, but depending on the size of the steaks, you will have to cook in batches like I did with the ribeyes. Other cuts that will work: NY strip, filet, t-bone, flat iron, or skirt steak.
- Leftovers will keep in the fridge for up to 3 days, freeze for up to 3 months.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.