Juicy Air Fryer Ribeye (Printer-Friendly)
Thick ribeye cooked to juicy perfection with a simple method using air frying technology.
# What You'll Need:
→ Steak
01 -
2 ribeye steaks, approximately 1 inch thick each
→ Seasoning
02 -
1 tablespoon olive oil
03 -
1 teaspoon kosher salt
04 -
½ teaspoon ground black pepper
05 -
½ teaspoon garlic powder
→ Additional
06 -
2 tablespoons water
07 -
Garlic herb compound butter, for serving (optional but highly recommended)
# Steps to Follow:
01 -
Preheat the air fryer to 400°F (204°C) for 5 minutes before cooking.
02 -
Pat the ribeye steaks dry using paper towels on both sides to remove excess moisture.
03 -
Brush the steaks evenly with olive oil on all sides. Season thoroughly with kosher salt, black pepper, and garlic powder.
04 -
Add 2 tablespoons of water to the bottom of the air fryer basket to reduce smoke and aid in tenderizing the meat. Lightly spray the basket with olive oil nonstick spray.
05 -
Place one steak in the air fryer basket without overcrowding. Air fry for 5 minutes, then flip and continue cooking for an additional 6–8 minutes or until the internal temperature reaches 140°F (60°C) for medium doneness. Repeat the process for the second steak.
06 -
Allow steaks to rest covered for 5 to 10 minutes; this lets the juices redistribute and the internal temperature to rise slightly. Serve topped with a slice of garlic herb compound butter if desired.
# Extra Suggestions:
01 -
Adding water to the air fryer basket prevents excessive smoke by catching rendered fat and helps steam the steak for enhanced juiciness.
02 -
Do not overcrowd the air fryer basket to ensure even air circulation and uniform cooking.
03 -
Remove steaks from the air fryer slightly before your target internal temperature as they will continue to cook while resting.
04 -
Use a meat thermometer to accurately determine steak doneness: 130°F for rare, 135°F medium-rare, 140°F medium, and 160°F for well done.
05 -
Leftovers can be stored refrigerated for up to three days or frozen for up to three months.