Air Fryer Steak Perfectly Cooked

Craving a perfectly cooked, juicy steak without the hassle of firing up the grill or filling your kitchen with smoke This air fryer steak recipe lets you enjoy restaurant-quality results at home with minimal effort The air fryer circulates hot air to cook the steak evenly from edge to edge while creating a beautiful sear on the outside and juicy tenderness inside

I first made this during a busy weeknight when I didn't have time to babysit a pan and now it's my go-to method whenever I want a fast but impressive steak dinner My family keeps asking when I'll make it again

Ingredients

• Steak: One 1-inch thick steak such as ribeye, New York strip, or sirloin for the best balance of tenderness and flavor Choose steaks with good marbling for juiciness
• Olive oil: To help seasonings stick and promote browning Use extra virgin olive oil for best flavor
• Kosher salt: Essential for bringing out natural beef flavors Use coarse flakes for better seasoning control
• Black pepper: Freshly cracked adds a sharp spicy note
• Garlic powder and onion powder: Create a savory base flavor making the steak more complex
• Smoked paprika: Optional but adds a subtle smoky depth Use Spanish smoked paprika if you have it
• Dried thyme: Optional for an herbal touch that complements beef well

Instructions

Sauté the Aromatics:

Not applicable here so skip to seasoning the steak

Bring Steak to Room Temperature:

Remove the steak from the refrigerator about 30 to 60 minutes before cooking This step helps ensure the steak cooks evenly so the inside is tender and juicy rather than cold or overcooked on the edges

Pat Steak Dry:

Use paper towels to thoroughly pat the steak dry on both sides Removing surface moisture is key It allows the air fryer to sear rather than steam the meat which is important for crust formation

Prepare the Seasoning:

In a small bowl combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and dried thyme mix well You want a well-blended seasoning that will coat the steak thoroughly

Oil the Steak:

Drizzle olive oil over both sides of the steak Rub it in gently The oil aids the seasoning in sticking to the steak and promotes browning in the air fryer

Apply the Seasoning:

Generously rub the seasoning all over the steak including edges Do not be shy with the seasoning this is what builds your flavor foundation

Preheat the Air Fryer:

Set your air fryer to 400 degrees Fahrenheit or 200 degrees Celsius Preheat for at least five minutes This ensures the basket is hot when the steak goes in which helps a great sear form

Place the Steak in Basket:

Carefully lay the seasoned steak flat in the air fryer basket Avoid overcrowding If your air fryer is small cook steaks one at a time so the hot air can circulate freely and cook evenly

Air Fry the Steak:

Cook times depend on doneness and thickness For a one inch thick steak air fry at 400 degrees as follows Rare six to eight minutes, Medium rare eight to ten minutes, Medium ten to twelve minutes, Medium well twelve to fourteen minutes, Well done fourteen to sixteen minutes Use a meat thermometer to check internal temperature for accuracy

Flip the Steak Halfway:

Turn the steak using tongs halfway through the cooking time This promotes even cooking on both sides

Check Internal Temperature:

Use a thermometer inserted into the thickest part of the steak to check doneness Rare 125 to 130 degrees Fahrenheit, Medium rare 130 to 135 degrees, Medium 135 to 145 degrees, Medium well 145 to 155 degrees, Well done 155 plus degrees

Add Butter (Optional):

In the last minute of cooking add a small pat of butter on top of the steak Let it melt to boost richness

Rest the Steak:

Remove the steak and place it on a cutting board Tent loosely with foil Rest for five to ten minutes Resting lets juices redistribute so your steak stays moist and tender

Slice Against the Grain:

Cutting across the meat fibers shortens them and makes chewing easier

Serve Immediately:

Enjoy your steak as is or with sides like roasted veggies, mashed potatoes, or salad Top with herb butter or your favorite sauce if you like

My family keeps asking when I'll make this again

Storage Tips

Leftover steak keeps well in an airtight container in the fridge for up to three days Reheat gently in the air fryer at a lower temperature to avoid drying out To freeze wrap tightly and freeze for up to three months Thaw in the fridge before reheating

Ingredient Substitutions

If you do not have smoked paprika use regular paprika or a touch of chili powder You can swap olive oil with avocado oil or grapeseed oil Adjust seasonings to taste such as adding rosemary instead of thyme for variety

Serving Suggestions

Pair the steak with roasted asparagus and garlic mashed potatoes Try a fresh arugula salad with lemon vinaigrette to lighten things up Sweet potato fries or grilled corn also complement the rich beef A dollop of chimichurri or blue cheese butter adds a gourmet touch

I hope this recipe changes how you cook steak at home, combining simplicity with restaurant-quality results Enjoy every juicy bite!

Common Recipe Questions

→ What cuts work best for air fryer steak?

Ribeye, New York strip, and sirloin are ideal for air frying due to their thickness and marbling, which retain juiciness.

→ How long should I air fry a 1-inch thick steak?

Cooking times vary by doneness: rare 6-8 mins, medium-rare 8-10 mins, medium 10-12 mins, medium-well 12-14 mins, well-done 14-16 mins at 400°F.

→ Is it necessary to preheat the air fryer?

Yes, preheating to 400°F for at least 5 minutes helps achieve an even cook and a nice sear on the steak.

→ Why should I let my steak rest after cooking?

Resting for 5-10 minutes allows juices to redistribute evenly, resulting in a more tender and flavorful steak.

→ Can I add extra flavors or variations?

Absolutely! Try adding garlic, herbs, cayenne, lemon pepper seasoning, or marinate for unique flavor profiles before air frying.

→ How do I check doneness without cutting into the steak?

Use a meat thermometer inserted into the thickest part: 125°F rare, 130°F medium-rare, 135°F medium, 145°F medium-well, 155°F+ well-done.