How to Cook Steak in an Air Fryer

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.

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.

Preheat to 400°F (205°C) for 3–4 minutes. Cook the steak for half the total estimated time, flip, and continue. Internal temperature targets: rare 120–125°F (49–52°C); medium-rare 130–135°F (54–57°C); medium 140–145°F (60–63°C); medium-well 150–155°F (65–68°C); well-done 160°F+ (71°C+). Pull the steak 5°F below your target — carryover cooking during the rest raises it to the final temperature. A 1-inch steak: medium-rare in 10–12 min; medium in 12–14 min. A 1.5-inch steak: medium-rare in 14–17 min; medium in 17–20 min.

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.

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?

At 400°F (205°C), a 1-inch steak takes: rare (125°F) — 8–10 min; medium-rare (130–135°F) — 10–12 min; medium (140–145°F) — 12–14 min; well-done (160°F) — 15–18 min. Flip once at the midpoint. A 1.5-inch steak adds approximately 4–6 minutes. Always rest the steak for 3–5 minutes under loose foil after cooking — the internal temperature rises 3–5°F and juices redistribute.