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Air fryer ribeye steak with a perfectly seared crust and juicy center, served with fresh rosemary and a lemon wedge on a white plate.
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Air Fryer Ribeye Steak - Juicy, Fast, and Foolproof

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 2 servings

Ingredients

  • 1 ribeye steak (about 1 to 1.25 inches thick, 12–16 ounces)
  • 1 tablespoon high-heat oil (avocado, canola, or light olive oil)
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder (optional but great)
  • 1 tablespoon unsalted butter
  • 1 small garlic clove, minced (or a pinch of garlic powder)
  • Fresh herbs (like parsley or thyme), finely chopped, for finishing
  • Lemon wedge (optional, for a quick bright finish)

Instructions

  • Prep the steak: Take the ribeye out of the fridge 20–30 minutes before cooking. Pat it very dry with paper towels. Dryness equals better browning.
  • Season: Rub both sides with oil. Sprinkle evenly with salt, pepper, and garlic powder. Press the seasoning in so it sticks.
  • Preheat the air fryer: Set to 400°F (200°C) for 5 minutes. A hot basket helps create a nice crust.
  • Cook the first side: Place the steak in the basket, leaving space around it. Air fry 5–7 minutes, depending on thickness.
  • Flip and finish: Turn the steak and cook another 4–6 minutes. For medium-rare aim for an internal temp of 130–135°F (54–57°C) when you pull it. The temp will rise a few degrees as it rests.
  • Make quick garlic butter: While the steak cooks, mash the butter with the minced garlic and a pinch of salt.
  • Rest and baste: Transfer the steak to a plate, top with the garlic butter, and tent loosely with foil. Rest 5–7 minutes so the juices redistribute.
  • Finish and serve: Sprinkle with chopped herbs and a tiny squeeze of lemon if you like. Slice against the grain and serve immediately.