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Air fryer steak and mushrooms with a juicy seared steak, tender sautéed mushrooms, and fresh parsley, served on a white plate for a quick and flavorful dinner.
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Air Fryer Steak and Mushrooms - Juicy, Fast, and Weeknight-Friendly

Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Servings: 4 servings

Ingredients

  • Steaks (2) – Ribeye, New York strip, or sirloin, about 1 to 1.25 inches thick
  • Cremini or baby bella mushrooms (8–10 oz), cleaned and halved
  • Olive oil (or avocado oil)
  • Butter (2–3 tablespoons)
  • Garlic (2 cloves), minced
  • Fresh thyme or rosemary (a few sprigs), or 1 teaspoon dried
  • Kosher salt and black pepper
  • Optional: Worcestershire sauce or balsamic vinegar (1 teaspoon)
  • Optional garnish: Chopped parsley or chives

Instructions

  • Preheat the air fryer to 400°F (205°C) for 5 minutes. A hot basket helps the steak build a crust.
  • Pat steaks dry with paper towels. Dry surfaces sear better and brown more deeply.
  • Season the steaks generously on both sides with salt and pepper. Drizzle lightly with olive oil and rub to coat.
  • Toss the mushrooms with 1 tablespoon olive oil, a pinch of salt and pepper, and half the minced garlic. If you like, add a splash of Worcestershire or balsamic for extra depth.
  • Arrange in the basket: Place the steaks in the basket with space between them. Scatter mushrooms around the sides, not on top of the meat.
  • Air fry the first side for 6–7 minutes for medium-rare, depending on thickness. Thicker cuts may need an extra minute.
  • Flip and add butter and herbs: Turn the steaks. Dot each steak with a small pat of butter. Add remaining garlic and herb sprigs over the mushrooms and around the steaks.
  • Finish cooking for another 4–6 minutes, or until your target internal temp: 120–125°F (rare), 130–135°F (medium-rare), 140–145°F (medium). Use an instant-read thermometer for accuracy.
  • Rest the steak on a plate for 5–7 minutes. Tent loosely with foil. This helps juices redistribute.
  • Toss mushrooms in the buttery juices left in the basket, then plate with the steak. Spoon any resting juices over the top. Finish with fresh herbs if you like.