How to Cook Steak in an Air Fryer?

Cooking steak at home used to mean firing up the grill or heating a smoking-hot skillet—but not anymore. Thanks to the air fryer, you can now enjoy a juicy, flavorful steak with a perfectly seared crust using a kitchen appliance that’s fast, clean, and incredibly convenient. In this guide, we will walk you through everything you need to know to cook steak to perfection in an air fryer.

1. Choosing the Right Cut of Steak

Understanding the Importance of Steak Cuts

When it comes to cooking steak in an air fryer, the cut you choose can make a big difference in flavor, texture, and overall satisfaction. Some cuts are naturally more tender and flavorful, while others may require more careful preparation. The air fryer cooks quickly with high, circulating heat, so choosing the right cut will help ensure a juicy, evenly cooked steak.

Recommended Cuts for Air Frying

Ribeye: This is a top choice for many steak lovers. Ribeye is well-marbled, meaning it has streaks of fat throughout that melt during cooking and create a rich, juicy flavor. The fat also helps prevent the steak from drying out in the fast-cooking environment of an air fryer.

Sirloin: Leaner than ribeye but still flavorful, sirloin is a great option for a balanced cut. It’s slightly more affordable and holds up well in the air fryer if not overcooked. Choose a top sirloin for better tenderness.

Filet Mignon: Known for its tenderness, filet mignon is a luxurious cut with very little fat. While it can dry out more easily due to its leanness, it’s still an excellent choice when cooked carefully and not overdone. This cut works best for shorter cooking times and precise temperature control.

New York Strip: This cut offers a balance between tenderness and fat content. It has a firmer texture than ribeye but delivers a bold, beefy flavor. It’s a reliable choice that performs well in an air fryer.

Ideal Thickness for Air Fryer Steaks

Steaks that are between 1 and 1.5 inches thick work best in an air fryer. Thinner steaks may overcook quickly and become dry, while thicker steaks might not cook evenly without extra steps. If your steak is thicker, consider searing the outside first in a pan or adjusting the cook time and temperature accordingly.

Fat Marbling: Flavor’s Secret Weapon

Look for steaks with good marbling — the thin streaks of fat running through the meat. Marbling is key to both moisture and flavor. During air frying, this fat renders and bastes the steak from the inside, keeping it juicy and tender. Cuts like ribeye naturally have more marbling, making them ideal for air frying without the need for added fats.

2. Preparing the Steak

Let the Steak Come to Room Temperature

Before you do anything else, take the steak out of the refrigerator and let it sit at room temperature for about 20 to 30 minutes. This step helps the steak cook more evenly. If you place a cold steak directly into a hot air fryer, the outside may cook too quickly while the inside remains underdone. Allowing the steak to warm up slightly ensures a more balanced and tender result.

Pat the Steak Dry

Moisture is the enemy of a good sear, even in an air fryer. Use paper towels to pat both sides of the steak completely dry. Removing surface moisture helps the steak develop a better crust and reduces steam inside the air fryer, which can interfere with caramelization. A dry surface also allows seasonings to stick better and enhances flavor.

Season Generously

A great steak doesn’t need a long list of ingredients. Start with a generous amount of kosher salt and freshly ground black pepper on both sides. This classic combination brings out the natural flavor of the meat.

If you want to go beyond the basics, consider adding a dry rub with garlic powder, onion powder, smoked paprika, or even a touch of cayenne for heat. For a more robust flavor, you can marinate the steak in olive oil, garlic, and herbs like rosemary or thyme for 30 minutes to a few hours. Just be sure to dry off excess marinade before cooking to avoid excess smoking or burning in the air fryer.

Brush with Oil or Butter (Optional)

While many steaks contain enough fat to stay moist, brushing a light coat of oil on the surface before air frying can enhance browning and prevent sticking. Choose a high smoke point oil like avocado oil or canola oil.

For extra richness, some people also rub the steak with a bit of softened butter or place a small pat of butter on top just before the final minute of cooking. This adds flavor and helps create a luxurious finish.

Optional: Tenderizing the Steak

If you’re using a leaner or tougher cut, like flank or round steak, consider using a meat mallet to gently tenderize it before seasoning. This helps break down the muscle fibers and results in a more tender bite after cooking.

3. Preheating the Air Fryer

Why Preheating Matters

Preheating your air fryer is an important but often overlooked step when cooking steak. Just like with a traditional oven or skillet, starting with a hot cooking surface helps the steak sear quickly, which locks in juices and creates that delicious caramelized crust. Without preheating, the steak may start steaming instead of searing, leading to a dull texture and less flavor.

How to Preheat Your Air Fryer

Not all air fryers have a dedicated preheat button, but that doesn’t mean you should skip this step. To preheat manually, simply set the air fryer to your desired cooking temperature—usually 400°F (200°C) for steak—and let it run empty for about 3 to 5 minutes.

If your air fryer has a preheat function, use it according to the manufacturer’s instructions. Once the unit signals it’s ready or has run for the desired time, you’re good to go.

Is Preheating Always Necessary?

While some modern air fryer models claim to cook food evenly without preheating, it’s generally recommended for proteins like steak where surface texture and timing matter. Preheating ensures consistent results and helps prevent overcooking the outer layer while the inside comes up to temperature.

For thinner cuts or steaks cooked to rare or medium-rare, preheating becomes even more important because the cooking time is so short. A hot air fryer ensures the steak starts cooking immediately and efficiently.

Safety Tip: Preheat with an Empty Basket

Always preheat your air fryer with the basket empty. Adding the steak before the preheat cycle can lead to uneven cooking or scorching, especially if the meat is marinated or oiled. Once preheating is complete, carefully place your prepared steak into the hot basket using tongs to avoid burns.

4. Cooking Instructions

Placing the Steak in the Air Fryer

Once your air fryer is preheated, it’s time to cook the steak. Open the basket carefully and place the steak inside in a single layer. Make sure there’s space around the steak to allow hot air to circulate evenly. If you’re cooking more than one steak, do not stack or overcrowd the basket—this can lead to uneven cooking and steamed rather than seared meat.

For extra safety and easier cleanup, you can place the steak on a small piece of parchment paper with holes, but make sure it doesn’t block airflow.

Cooking Time and Temperature

Set your air fryer to 400°F (200°C) for best results. This high temperature mimics the searing process of a grill or skillet and helps create a flavorful crust.

Here’s a general guide based on doneness and a steak that is about 1 to 1.5 inches thick:

Rare (125°F / 52°C): 6–7 minutes total (3–4 minutes per side)
Medium Rare (135°F / 57°C): 8–9 minutes total (4–5 minutes per side)
Medium (145°F / 63°C): 10–11 minutes total (5–6 minutes per side)
Medium Well (150°F / 66°C): 12–13 minutes total (6–7 minutes per side)
Well Done (160°F / 71°C): 14–15 minutes total (7–8 minutes per side)

Keep in mind that times may vary slightly depending on your air fryer model and the thickness of your steak. Start with the lower time range and check the steak early to avoid overcooking.

When and How to Flip the Steak

Halfway through the cooking time, open the basket and flip the steak using tongs. Flipping ensures both sides cook evenly and helps achieve a better sear on the second side. Unlike a grill, the air fryer heats from the top, so turning the steak is necessary for even browning.

Be quick when flipping to maintain the internal heat of the fryer, and always close the basket securely before resuming cooking.

Use a Meat Thermometer for Accuracy

The best way to guarantee your steak is cooked to your preferred doneness is to use a digital meat thermometer. Insert the probe into the thickest part of the steak without touching any bone (if present).

Here are the target internal temperatures:

Rare: 125°F (52°C)
Medium Rare: 135°F (57°C)
Medium: 145°F (63°C)
Medium Well: 150°F (66°C)
Well Done: 160°F (71°C)

Remember that the steak will continue to cook slightly after being removed from the air fryer due to carryover heat, so it’s safe to pull it out when it’s 2–3°F (1–2°C) below your target temperature.

5. Resting the Steak

Why Resting Is Essential

Resting your steak after cooking is just as important as seasoning or timing. When steak is cooked, the heat pushes the juices toward the center. If you cut into it immediately after removing it from the air fryer, those flavorful juices will run out onto the plate, leaving the meat dry and less flavorful.

Resting allows the juices to redistribute evenly throughout the steak, resulting in a juicier and more tender bite. It’s a small step that makes a big difference in both taste and texture.

How Long to Rest

Let your steak rest for about 5 to 10 minutes, depending on its thickness. Thinner cuts can rest for 5 minutes, while thicker or bone-in steaks may benefit from closer to 10 minutes. Place the steak on a clean plate or cutting board, and loosely cover it with aluminum foil to retain warmth without trapping steam, which could soften the crust.

If you’re worried about timing, you can use this resting period to prepare your side dishes or set the table—just resist the urge to cut into the meat too soon.

Adding Finishing Touches During Rest

Resting is also a great time to enhance the steak with finishing touches. For added flavor, place a pat of compound butter (such as garlic herb butter) on top of the steak right after it comes out of the air fryer. As the steak rests, the butter will slowly melt, soaking into the surface and adding richness.

You can also sprinkle a pinch of flaky sea salt or a dash of fresh herbs to enhance presentation and taste right before serving.

Letting the Flavor Settle

Beyond moisture, resting also helps the steak’s flavor settle and round out. The steak finishes its final internal cooking as it sits, known as carryover cooking, which can raise the internal temperature by a couple of degrees. This is especially helpful if you’re aiming for a precise level of doneness, as it gives you more control without overcooking.

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