How long do you air fry steak?

A 1-inch ribeye or NY strip takes 10–14 minutes at 400°F (205°C), flipped at 6 minutes — roughly 6–7 minutes per side for medium-rare (130–135°F / 54–57°C). A 1.5-inch steak needs 14–18 minutes. Always use a meat thermometer: 125°F rare, 135°F medium-rare, 145°F medium, 160°F well-done.

What temperature should I air fry steak at?

400°F (205°C) gives the best exterior sear in the air fryer. Preheat for at least 5 minutes before adding the steak. For very thick cuts (1.5 in+) or tender cuts like filet mignon, 390°F (199°C) allows more even cooking without over-browning the outside before the center reaches the target temperature.

How do I know when air fryer steak is done?

Use an instant-read thermometer inserted into the thickest part: 125°F (52°C) rare, 135°F (57°C) medium-rare, 145°F (63°C) medium, 155°F (68°C) medium-well, 160°F (71°C) well-done. Pull the steak 5°F before the target — carryover during the 5-minute rest will finish it. Do not rely on color or juice clarity alone.

Air Fryer Steak — Time & Temperature

Quick Answer

Air fry steak at 400°F for 10–14 min.

6–7 min each side for medium-rare (130–135°F); add 2 min for medium.

Internal temp: 145°F — rest 3 min. 145°F medium-rare for beef and lamb (rest 3 min); 160°F medium; 170°F well-done.

Cooking Time & Temperature

Cut / variant	Temp	Time	Notes
Ribeye / NY strip — 1 in / 2.5 cm thick	400°F205°C	10–14 min	Flip at 6 min · 6–7 min each side for medium-rare (130–135°F); add 2 min for medium.
Ribeye / NY strip — 1.5 in / 4 cm thick	400°F205°C	14–18 min	Flip at 8 min · Thicker steak; start checking at 14 min.
Sirloin — 1 in / 2.5 cm thick	400°F205°C	9–12 min	Flip at 5 min · Leaner than ribeye — pulls from heat faster to avoid dryness.
Filet mignon — 1.5–2 in / 4–5 cm thick	390°F200°C	12–16 min	Flip at 7 min · Very tender; lower temp prevents over-browning before center is done.

Personalize this cook

Adjust the validated table row for portions, basket airflow, reheating, and doneness checks.

Portion & basket adjuster

Starting row

Portions

Basket airflow

Adjusted cook: 400°F · 10–14 min

Start checking: 10 min.

Reheat mode

For already-cooked leftovers; use the main table for raw food.

Reheat estimate: 350°F / 175°C · 4–8 min

Reheat leftovers until hot all the way through; use a thermometer for meat, poultry, seafood, or egg dishes.

Doneness checker

Use time as a guide, then verify the center with a thermometer.

Beef & lamb steaks, chops & roasts

Target internal temp: 145°F

Start checking: 8 min.

Rest 3 min.

Measure at the thickest part, away from bone or basket edges.

Food Safety

Beef & lamb steaks, chops & roasts: cook to 145°F (63°C), then rest 3 min. 145°F medium-rare for beef and lamb (rest 3 min); 160°F medium; 170°F well-done.

Source: USDA FSIS — Safe Minimum Internal Temperatures

Tips

Bring steak to room temperature (30–45 min out of the fridge) before cooking — a cold center means the outside overcooks before the inside reaches the target temp.
Pat the steak completely dry and season generously with salt and pepper; avoid marinades with sugar which burn in the air fryer.
Preheat for at least 5 minutes — a hot basket is what creates the Maillard crust.
Flip only once, at the halfway point, for even browning on both sides.
Rest for 5 minutes under foil after cooking; carryover raises the internal temp 5–8°F and redistributes juices.

Common Mistakes

Skipping the rest — steak cut immediately bleeds all its juices onto the board.
Cooking straight from the refrigerator; a cold center means the outside overcooks before the inside finishes.
Overcrowding with two or more steaks touching each other — they steam rather than sear.
Using a sweet marinade; sugars hit their smoke point quickly at 400°F and char before the steak is done.
Not using a thermometer; steak doneness varies by 10–15°F for different cuts and thicknesses — guessing by time alone is unreliable.

Troubleshooting Steak

Fast fixes for the most common texture and doneness misses.

Dry or tough

Lower the next batch by 10-15°F or check Steak 2 minutes earlier. Use an instant-read thermometer and let the meat rest before slicing.

Soggy surface

Pat dry, avoid overcrowding, and add a light oil mist only after seasoning so airflow can crisp the surface.

Browning too fast

Drop the temperature one step, use the lower time range, and move sugar-heavy marinades or sauces to the final minutes.

Cold center

Split thicker pieces, preheat when recommended, and add short 1-2 minute bursts instead of restarting a full cook cycle.

Source & methodology

Dataset: 4 fresh rows from the typed AirFryHub food dataset.
Temperature model: Cooking rows store Fahrenheit as the source value; Celsius is derived at render time to prevent drift.
Safety source: Beef & lamb steaks, chops & roasts uses USDA FSIS — Safe Minimum Internal Temperatures; target 145°F (63°C).
Confidence: High. Estimate is anchored to the featured cook row, safety source availability, and last review date 2026-06-18.
Review: Reviewed by Maks.

FAQ

How long do you air fry steak?: A 1-inch ribeye or NY strip takes 10–14 minutes at 400°F (205°C), flipped at 6 minutes — roughly 6–7 minutes per side for medium-rare (130–135°F / 54–57°C). A 1.5-inch steak needs 14–18 minutes. Always use a meat thermometer: 125°F rare, 135°F medium-rare, 145°F medium, 160°F well-done.
What temperature should I air fry steak at?: 400°F (205°C) gives the best exterior sear in the air fryer. Preheat for at least 5 minutes before adding the steak. For very thick cuts (1.5 in+) or tender cuts like filet mignon, 390°F (199°C) allows more even cooking without over-browning the outside before the center reaches the target temperature.
How do I know when air fryer steak is done?: Use an instant-read thermometer inserted into the thickest part: 125°F (52°C) rare, 135°F (57°C) medium-rare, 145°F (63°C) medium, 155°F (68°C) medium-well, 160°F (71°C) well-done. Pull the steak 5°F before the target — carryover during the 5-minute rest will finish it. Do not rely on color or juice clarity alone.

Step-by-Step Guide

How to Air Fry Steak — Complete Guide →

Last updated 2026-06-18 · Reviewed by Maks

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Cut / variant

Temp

Time

Notes

Ribeye / NY strip — 1 in / 2.5 cm thick

400°F205°C

10–14 min

Flip at 6 min · 6–7 min each side for medium-rare (130–135°F); add 2 min for medium.

Ribeye / NY strip — 1.5 in / 4 cm thick

400°F205°C

14–18 min

Flip at 8 min · Thicker steak; start checking at 14 min.

Sirloin — 1 in / 2.5 cm thick

400°F205°C

9–12 min

Flip at 5 min · Leaner than ribeye — pulls from heat faster to avoid dryness.

Filet mignon — 1.5–2 in / 4–5 cm thick

390°F200°C

12–16 min

Flip at 7 min · Very tender; lower temp prevents over-browning before center is done.

Air Fryer Steak — Time & Temperature

Cooking Time & Temperature

Personalize this cook

Portion & basket adjuster

Reheat mode

Doneness checker

Food Safety

Tips

Common Mistakes

Troubleshooting Steak

Dry or tough

Soggy surface

Browning too fast

Cold center

Source & methodology

FAQ

Step-by-Step Guide

Related

Air Fryer Steak — Time & Temperature

Cooking Time & Temperature

Personalize this cook

Portion & basket adjuster

Reheat mode

Doneness checker

Food Safety

Tips

Common Mistakes

Troubleshooting Steak

Dry or tough

Soggy surface

Browning too fast

Cold center

Source & methodology

FAQ

Step-by-Step Guide

Related