Air Fryer Ribeye Steak
Air Fryer Ribeye Steak is made with thick-cut ribeye, olive oil, coarse salt, and black pepper; air fry at 400°F for 14 minutes until crusty outside and juicy pink inside.
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Method
- 1
Remove steaks from fridge 30 minutes before cooking. Pat very dry.
- 2
Rub with olive oil. Season generously with coarse salt and pepper on all sides.
- 3
Air fry at 400°F for 10-14 minutes for medium-rare (130°F internal), flipping at the halfway point.
- 4
Top with butter, smashed garlic, and thyme. Let rest 5-8 minutes.
- 5
Slice against the grain. Finish with flaky sea salt.
Pro tip. The most important things: room temp steak, bone-dry surface, generous seasoning, and a proper rest. Pull steaks 5°F below your target temp — they continue cooking during rest. Use an instant-read thermometer, not time alone.
Why the air fryer wins here
- Ready in 14 minutes. The same dish takes about 25 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 325°F for 3-5 minutes. Let it come to room temp for 15 minutes first. Finish with a 30-second 400°F sear if you want the crust back. Full reheat guide for steak.
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