Loading…
Loading…
Réponse Rapide
Steak is perfectly keto — zero carbs, high protein, high fat — and the air fryer delivers restaurant-quality results in under 15 minutes. Rest 5 minutes before slicing to lock in juices. Whole cuts of beef, lamb and pork must reach 145°F (63°C) before removal, followed by a rest of at least 3 minutes. Do not rely on carryover heat to reach that minimum.
Minimum internal endpoints and required rest periods. Does not validate air-fryer settings or minutes. Whole eggs and shellfish also have specific appearance guidance in the chart.
Source section: Temperature chart: poultry, meat, seafood, eggs and leftovers. Reference checked: .
Steak is one of the most keto-compatible foods available — zero carbohydrates, high protein (around 25–30g per 100g cooked), and significant fat, especially in fattier cuts like ribeye (which can have 15–20g fat per 100g). There is nothing to modify or swap for keto: a plain steak with salt and pepper is already a perfect keto meal. The fat content is particularly useful on keto, where fat provides the majority of daily calories. Ribeye is the most keto-optimised cut for fat content; sirloin and NY strip are leaner but still fully keto. Even a standard compound butter (butter, herbs, garlic) adds fat with zero carbs.
Preheat the air fryer to 400°F for 3 minutes. Pat the steak dry and season generously with salt and black pepper on both sides. These timings are for a 200–250g steak at room temperature. Cold steaks straight from the fridge add 2–3 minutes. Always use an instant-read thermometer rather than timing alone. Rest for 5 minutes tented loosely with foil — internal temp rises 3–5°F during resting. Whole cuts of beef, lamb and pork must reach 145°F (63°C) before removal, followed by a rest of at least 3 minutes. Do not rely on carryover heat to reach that minimum.
Ribeye (1–1.25 inches thick): the best keto steak cut — high fat marbling renders in the air fryer, basting the meat as it cooks. Results are exceptional. NY strip / sirloin: leaner with a fat cap that crisps beautifully. Holds its shape well in the basket. Flank steak: thin, cooks fast (7–9 minutes total), best for medium doneness — don't go past 145°F or it toughens. T-bone and porterhouse: work well in larger air fryers (5.5-Qt+) but may not fit in compact models. Avoid very thin steaks (under ¾ inch) as they overcook before browning. Fillet (tenderloin) is keto-compatible but has less fat — wrap with bacon for added fat and flavour, then air fry at 390°F for 10–14 minutes.
Compound butter is the perfect keto steak finishing touch — it adds fat, flavour, and zero carbs. Make a batch and keep it in the fridge or freezer. Classic herb butter: 100g softened unsalted butter + 2 cloves minced garlic + 1 tbsp chopped parsley + 1 tbsp chopped chives + salt and pepper. Roll in cling film into a log and refrigerate. Slice a disc onto the hot steak the moment it comes out of the air fryer. Other keto compound butters: blue cheese butter (butter + blue cheese + fresh thyme); anchovy butter (butter + anchovy paste + lemon zest + capers); Cajun butter (butter + smoked paprika + cayenne + garlic powder). All are zero carbs and melt over the resting steak for a restaurant-quality finish.
Mis à jour le 5 septembre 2026 · Vérifié par Maks