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.

Steak в аэрогриле — время и температура

Краткий ответ

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.

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

Время и температура приготовления

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.

Настройте готовку

Подстройте проверенную строку таблицы под порции, поток воздуха, разогрев и проверку готовности.

Порции и корзина

Базовая строка

Порции

Поток воздуха

Расчёт времени: 400°F · 10–14 min

Проверять с: 10 min.

Режим разогрева

Для уже готовых остатков; для сырого продукта используйте основную таблицу.

Оценка разогрева: 350°F / 175°C · 4–8 min

Разогревайте остатки до полного прогрева; для мяса, птицы, рыбы и блюд с яйцом используйте термометр.

Проверка готовности

Время — ориентир; центр проверяйте термометром.

Beef & lamb steaks, chops & roasts

Целевая внутренняя температура: 145°F

Проверять с: 8 min.

Rest 3 min.

Измеряйте в самой толстой части, не у кости и не у края корзины.

Безопасность продуктов

Beef & lamb steaks, chops & roasts: готовить до 145°F (63°C), затем дать постоять 3 мин. 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

Советы

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.

Частые ошибки

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.

Вопросы и ответы

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.

Пошаговое руководство

Как приготовить Steak в аэрогриле — полное руководство →

Обновлено 2026-06-18 · Проверил 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.

Steak в аэрогриле — время и температура

Время и температура приготовления

Настройте готовку

Порции и корзина

Режим разогрева

Проверка готовности

Безопасность продуктов

Советы

Частые ошибки

Вопросы и ответы

Пошаговое руководство

Похожее

Steak в аэрогриле — время и температура

Время и температура приготовления

Настройте готовку

Порции и корзина

Режим разогрева

Проверка готовности

Безопасность продуктов

Советы

Частые ошибки

Вопросы и ответы

Пошаговое руководство

Похожее