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Juicy air fryer steak cooked to medium rare and served with rosemary, potatoes, and garlic butter
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Juicy Air Fryer Steak - Fast, Flavorful, and Perfectly Cooked

Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Servings: 2 servings

Ingredients

  • 2 ribeye, New York strip, or sirloin steaks (about 1–1.25 inches thick; 10–14 ounces each)
  • 1 tablespoon olive oil or avocado oil
  • 1–1.5 teaspoons kosher salt (adjust to steak size)
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder (optional)
  • 1 teaspoon paprika (optional, for color)
  • 2 tablespoons unsalted butter
  • 2–3 garlic cloves, smashed
  • Fresh herbs like thyme or rosemary (optional)
  • Lemon wedge, for finishing (optional)

Instructions

  • Bring steaks to room temp: Take the steaks out of the fridge 20–30 minutes before cooking. Pat dry very well with paper towels.
  • Preheat the air fryer: Set to 400°F (200°C) for 5 minutes. A hot basket helps create a better crust.
  • Season generously: Rub both sides with oil. Mix salt, pepper, garlic powder, and onion powder, then season the steaks on all sides. Press seasoning in so it sticks.
  • Arrange in basket: Place steaks in a single layer with space around them. Don’t overlap. If your air fryer is small, cook in batches.
  • Air fry and flip: Cook at 400°F for 4–6 minutes, then flip. Add butter, smashed garlic, and herbs on top.
  • Finish to desired doneness: Continue cooking 3–6 minutes. Aim for these internal temps: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium, 150–155°F for medium-well. Use an instant-read thermometer for accuracy.
  • Rest the steak: Transfer to a plate and rest 5–10 minutes. Spoon any melted herb butter from the basket over the steaks.
  • Slice and serve: Slice against the grain. Finish with a tiny squeeze of lemon and a pinch of flaky salt if you like.