Perfect Air Fryer Steak
Air Fryer Steak features ribeye or NY strip seasoned with garlic powder and coarse pepper; cook at 400°F for 14 minutes for a seared crust and juicy, pink center.
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Method
- 1
Pull steaks from the fridge 30 minutes before cooking to take the chill off.
- 2
Pat completely dry. Rub with olive oil and season generously with salt, pepper, and garlic powder on all sides.
- 3
Air fry at 400°F for 6 minutes. Flip and cook 5-7 more minutes: 6 min for medium-rare (130°F), 7 min for medium (140°F).
- 4
Top each steak with a pat of butter, rosemary, and smashed garlic. Rest 5 minutes — this is non-negotiable.
- 5
Slice against the grain and serve.
Pro tip. A meat thermometer is the only way to guarantee doneness. Pull steaks 5°F below target temp — they continue cooking during the rest. Dry surface = better crust.
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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A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
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