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Réponse Rapide
Cook steak and potatoes in the air fryer by staggering the start: baby potatoes or potato cubes need 18–22 minutes at 400°F; a 1-inch steak needs 10–14 minutes. Start the potatoes first for 8–10 minutes at 400°F, then add the steak and continue at 400°F for 10–14 more minutes — both finish at approximately the same time. Alternatively, par-cook the potatoes in the microwave for 4–5 minutes, then cook steak and potatoes together from the start.
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: .
Cook potato halves first because they usually need longer than the steak. Add the steak only when there is room for a single layer; otherwise use separate batches. Check the steak independently with a thermometer until it reaches 145°F (63°C) before removal, then rest at least 3 minutes. Test potato tenderness separately with a fork. The two components are not guaranteed to finish together.
Potatoes: use baby potatoes halved, or Yukon Gold cut into 1-inch cubes. Toss in 1 tsp oil, salt, pepper, garlic powder, and optional rosemary. Steak: choose 1–1.5 inch ribeye or New York strip. Pat dry, coat lightly in oil, season generously with salt, pepper, and garlic powder. The complementary seasoning creates a cohesive flavor when they share the basket. For extra flavor, add 3–4 whole garlic cloves to the basket at the start — they will roast alongside the potatoes and can be squeezed over the steak after cooking.
If you want to avoid the stagger complexity: microwave potato cubes (1-inch) for 4–5 minutes in a covered microwave-safe bowl with a splash of water — they will be partially cooked but firm. Then place potatoes and steak in the air fryer simultaneously at 400°F. Both will need 12–16 minutes from this point. Shake potatoes at 8 minutes; flip steak at 7 minutes. This produces slightly less-crispy potato exteriors than the pure air fry method but is simpler and reduces total time to under 20 minutes.
Always rest steak for 3–5 minutes before slicing — this is non-negotiable for juicy results. Use the rest time to check and shake the potatoes one last time at a high temperature (425°F for 2–3 minutes) for maximum crispiness. Plate together: the potatoes' starch and the steak's resting juices pair naturally. A compound butter (herb butter or garlic butter) melted on the resting steak adds an excellent finishing note that also flavors the potato when plated together.
Mis à jour le 5 septembre 2026 · Vérifié par Maks