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How to Cook Steak in an Air Fryer
Quick Answer
For steak — ribeye / ny strip — 1 in / 2.5 cm thick — start with 400°F (205°C) for an estimated 10–14 minutes. Flip or turn at about 6 minutes. Check 145°F (63°C) inside before removal. Then rest at least 3 minutes. Use the preparation steps below and the full table for other sizes or starting conditions.
- FoodSafety.gov — Safe Minimum Internal Temperatures
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: .
Timing for this size and preparation
Estimated starting range for Steak. Thickness, basket load and your appliance can change the time; check the food before serving.
- Temperature
- 400°F / 205°C
- Time range
- 10–14 min
- Table row
- Ribeye / NY strip — 1 in / 2.5 cm thick
Use the full Air Fryer Steak timing page for row notes, related foods, and safety reminders.
Choosing the right steak
The best air fryer steaks are at least 1 inch thick — thinner cuts cook through before the surface has time to develop color. Ribeye and New York strip hold up best due to their fat content (the fat renders and self-bastes during cooking). Sirloin and filet mignon also work but are leaner — a light oil coat is essential. Avoid very thin steaks (under ¾ inch) — they will be overcooked before browning occurs. Bring the steak to room temperature for 20–30 minutes before cooking for more even results.
Seasoning and preparation
Pat the steak completely dry — this is the single most important step for surface browning. Season generously on both sides with coarse salt and black pepper at minimum; add garlic powder and smoked paprika for extra flavor. For dry-brined results, salt the steak at least 45 minutes ahead (or overnight in the refrigerator uncovered) — the salt draws moisture out then back in, seasoning the interior and producing a drier, better-browning surface. Apply a very thin coat of oil — avocado or light olive oil, not extra-virgin.
Cooking to your preferred doneness
Use the ribeye / ny strip — 1 in / 2.5 cm thick preparation. Set the air fryer to 400°F (205°C); the starting range is 10–14 minutes. Turn or shake at about 6 minutes as appropriate for the food. Check at the lower end and continue as needed; thickness, load and the appliance affect the actual time. Verify at least 145°F (63°C) inside before removal. Rest at least 3 minutes afterwards.
Resting and finishing
Rest the steak on a cutting board or warm plate, loosely tented with foil, for 3–5 minutes — not in the air fryer or in a sealed container, which continues cooking. During the rest, internal temperature rises 3–5°F and the muscle fibers relax, allowing juices to redistribute rather than pour out on the first cut. For a finishing touch, add a small knob of compound butter (butter with garlic, herbs, or blue cheese) on top of the resting steak — it melts into the meat during the rest and adds a restaurant-quality finish.
Frequently Asked Questions
- Can you cook a steak in an air fryer?
- Yes, and air fryer steak comes out remarkably well — not as good as a cast-iron sear or a grill for the crust, but significantly better than oven-baked and far faster. The circulating air browns the surface while cooking the interior evenly, similar to a convection oven but much faster. Best results come from: a steak at least 1 inch thick (thinner cuts overcook before the surface browns), high temperature (400°F+), preheated basket, a flip at the midpoint, and a 3-5 minute rest before cutting. Ribeye and New York strip hold up best; filet mignon works but does not develop as much crust.
- How long do you air fry steak at 400°F?
- Ribeye / NY strip — 1 in / 2.5 cm thick: 400°F (205°C), 10–14 min; Ribeye / NY strip — 1.5 in / 4 cm thick: 400°F (205°C), 14–18 min; Sirloin — 1 in / 2.5 cm thick: 400°F (205°C), 9–12 min. These are editorial starting ranges, not a doneness test. Match the size and starting condition; use the safety endpoint on the food page and continue cooking if needed.
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Last updated September 5, 2026 · Reviewed by Maks