Air Fryer Steak Recipe
Juicy, perfectly seared steak with a caramelized crust and tender center, all achieved with the convenience of an air fryer.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">2 ribeye steaks (about 300g 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">1 tsp garlic powder</li><li class="ingredients-single-item">4 sprigs fresh rosemary</li><li class="ingredients-single-item">4 sprigs fresh thyme</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">2 cloves garlic, minced</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><li class="equipment-single-item">Aluminum foil</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Remove your steaks from the refrigerator and allow them to come to room temperature for at least 30 minutes. This ensures even cooking from edge to center. Meanwhile, make the herb butter by mixing the softened butter with minced garlic, 1 teaspoon chopped rosemary, and 1 teaspoon chopped thyme leaves. Form into a small log using plastic wrap and refrigerate.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Pat the steaks completely dry with paper towels. Moisture is the enemy of a good sear, so don't skip this step! Drizzle and rub both sides of each steak with olive oil, which helps the seasonings adhere and promotes browning.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a small bowl, combine salt, pepper, and garlic powder. Season both sides of the steaks generously with this mixture, pressing it into the meat to adhere. The seasoning creates a savory crust during cooking that seals in juices.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your air fryer to 200°C for 5 minutes. Preheating is crucial for achieving that initial sear that locks in flavor and juices. Once preheated, place the steaks in the air fryer basket, being careful not to overcrowd (cook in batches if necessary). Add the remaining rosemary and thyme sprigs around the steaks for aromatic flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For medium-rare (internal temperature of 55°C), cook for about 10-12 minutes, flipping halfway through. For medium (60°C), add 2 additional minutes. For well-done (70°C), add 4-6 additional minutes. Always use a meat thermometer inserted into the thickest part to check doneness, as cooking times may vary based on your specific air fryer model.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once your desired doneness is reached, immediately remove the steaks and place them on a cutting board. Top each with a slice of the chilled herb butter and tent loosely with aluminum foil. Allow them to rest for 5-10 minutes. This critical resting period allows the juices to redistribute throughout the meat rather than running out when cut.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>After resting, slice against the grain if desired (or serve whole) and drizzle with any accumulated juices from the board. The steak should have a beautiful, caramelized exterior with a juicy, tender interior that's evenly cooked to your preference. Enjoy immediately for the best texture and flavor.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
What's the best cut of meat for air fryer steaks?
Ribeye and strip steaks work best in air fryers due to their good marbling, which keeps the meat juicy during the high-heat cooking process. Look for steaks about 2.5-3cm thick for optimal results with a perfect balance between exterior sear and interior tenderness.
How do I know when my steak is cooked to the perfect temperature?
Always use a digital meat thermometer inserted into the thickest part of the steak. For medium-rare, aim for 55°C; medium is 60°C; well-done is 70°C. Remember the temperature will rise slightly during resting, so remove the steak about 2-3°C before your target.
Why should I let steak rest after cooking?
Resting steak for 5-10 minutes after cooking allows the muscle fibres to relax and reabsorb the juices that would otherwise spill out when cut. This crucial step ensures every bite is tender and moist rather than dry, maximising flavour and texture.
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