Air Fryer Ribeye Steak Recipe
Perfectly seared and juicy air fryer ribeye steak with a caramelized crust and tender, pink center that rivals any steakhouse offering.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">2 ribeye steaks (about 340g each), 2.5-3cm thick</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">2 tsp sea salt</li><li class="ingredients-single-item">1 tsp freshly ground black pepper</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">2 sprigs fresh rosemary</li><li class="ingredients-single-item">2 sprigs fresh thyme</li><li class="ingredients-single-item">50g unsalted butter, softened</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Air fryer</li><li class="equipment-single-item">Digital meat thermometer</li><li class="equipment-single-item">Tongs</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Remove the ribeye steaks from the refrigerator 30 minutes before cooking to allow them to come to room temperature. This ensures even cooking throughout the steak.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Pat the steaks very dry with paper towels. Moisture on the surface of the steak will prevent proper searing, so take your time with this step. Drizzle both sides of each steak with olive oil and rub it into the meat.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Season both sides generously with salt and black pepper, pressing the seasonings into the meat to help them adhere. The salt not only flavors the meat but also helps to break down muscle fibers for a more tender result.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the steaks continue to come to room temperature, prepare the herb butter by combining the softened butter with minced garlic, and 1 teaspoon each of finely chopped rosemary and thyme leaves in a small bowl. Mix well and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your air fryer to 200°C for 5 minutes. A properly preheated air fryer is crucial for achieving that initial sear that locks in juices.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place the steaks in the air fryer basket, being careful not to overcrowd – leave space between them to allow air circulation. Add the whole sprigs of rosemary and thyme to the basket (they'll release aromatic oils as they heat).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cook for about 10-12 minutes total for medium-rare (internal temperature of 54-57°C), flipping halfway through cooking. For medium, aim for 60°C (about 12-14 minutes total). Remember that steak continues cooking while resting, so remove it when it's 3-5 degrees below your target temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Use a meat thermometer to check for doneness – this is the only reliable way to achieve your preferred level of doneness. The thermometer should be inserted into the thickest part of the steak without touching any fat or the air fryer basket.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once cooked to your desired doneness, immediately transfer the steaks to a cutting board or plate. Top each steak with a generous tablespoon of the herbed butter you prepared earlier, allowing it to melt over the hot steak.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Tent loosely with foil and let the steaks rest for 5-10 minutes. This critical resting period allows the juices to redistribute throughout the meat instead of flowing out when cut, resulting in a juicier steak.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Slice against the grain or serve whole, and enjoy your perfectly cooked air fryer ribeye with your favorite sides. The cross-hatching of the fibers (cutting against the grain) makes each bite more tender.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
What's the ideal internal temperature for a perfect medium-rare ribeye in an air fryer?
For a perfect medium-rare ribeye steak in an air fryer, aim for an internal temperature of 54-57°C when taking it out. Remember that the steak will continue cooking while resting, so remove it when it's about a few degrees below your target temperature.
Why is resting steak after cooking so important?
Resting steak is crucial because it allows the meat juices to redistribute throughout the steak rather than flowing out when cut. This 5-10 minute rest period results in a juicier, more flavourful steak and is considered essential by professional chefs for achieving steakhouse-quality results.
Can you cook different steak cuts in an air fryer, or is ribeye best?
While ribeye is excellent due to its marbling that renders beautifully in an air fryer, other cuts like sirloin, New York strip, and filet mignon also work well. Adjust cooking times based on thickness and desired doneness. Thinner cuts require less time; fattier cuts benefit from the air fryer's ability to render fat.
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