Choose the right cut. Pick steaks at least 1.25 inches thick. Ribeye gives you rich marbling and flavor, while strip steak offers a firmer bite. Filet is lean and tender but benefits from a butter finish.

Pat dry thoroughly. Use paper towels to remove surface moisture. Dry steak browns better and faster, giving you a better crust.

Season generously. Rub both sides with 1–2 teaspoons of oil. Season with kosher salt and black pepper, plus a light sprinkle of garlic powder. Add onion powder and smoked paprika if you like. Let the steak sit at room temperature for 20–30 minutes.

Preheat the air fryer. Set it to 400°F (205°C). Let it run for at least 5 minutes so the basket and air are fully hot.

Prepare the basket. Lightly oil the basket or use a perforated parchment liner rated for air fryers. Don’t use regular parchment—it can blow around.

Cook the first side. Place the steak in the basket, leaving space around it. Air fry at 400°F for 8–10 minutes, depending on thickness and desired doneness.

Flip and finish. Turn the steak and cook another 6–9 minutes. Start checking the internal temperature with an instant-read thermometer at the earliest time.

Target temperatures. Remove the steak when it’s 5°F below your goal. Aim for: Rare 120°F, Medium-rare 130°F, Medium 140°F, Medium-well 150°F, Well-done 160°F.

Butter baste (optional but great). In the last 2 minutes, add a small pat of butter on top of the steak with a sprig of thyme or rosemary. Close the basket to melt and baste.

Rest the steak. Transfer to a plate and tent loosely with foil. Rest 5–10 minutes. This helps juices redistribute and finish the carryover cooking.

Slice and serve. Slice against the grain and sprinkle with flaky sea salt. Serve with a simple salad, roasted vegetables, or mashed potatoes.