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Steak with ketchup and fries on a plate.
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5 from 1 vote

Air Fryer Steak Recipe

You can have tender, juicy steaks on the table with just 3 ingredients and 20 minutes! You can't beat that for a quick and easy dinner!
Prep Time5 minutes
Cook Time10 minutes
Rest Time5 minutes
Total Time20 minutes
Course: Dinner, Main Course
Cuisine: American
Difficulty: Easy
Servings: 2
Author: Sabine Venier

Equipment

  • Air Fryer

Ingredients

  • 1 pound thick-cut boneless ribeye* or sirloin
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • Place an oven-safe bowl directly underneath the air fryer inlay or grid so that it's very close to the heating element. This will help the steak build a nice crispy crust as it cooks. Preheat your air fryer to 400°F for about 5 minutes.
    A close up of a black trash can on a white background.
  • Pat the steak dry with paper towels. Season both sides of the steak generously with kosher salt and freshly ground black pepper. Ensure even coverage.
    1 pound thick-cut boneless ribeye*, Kosher salt and freshly ground black pepper
    A piece of steak on a white plate.
  • Place the seasoned steak in the preheated air fryer basket in a single layer, with no overlap. Cook for 10-12 minutes for medium-rare, flipping the steaks halfway through the cooking time. Adjust the cooking time to achieve your preferred level of doneness.
    An air fryer with a meat in it.
  • Remove them from the heat when they are about 5° below your preferred temperature because the internal temperature will continue to rise as the steaks rest. This helps ensure they reach the perfect doneness.**
  • Let them rest for 5 minutes. Resting allows the juices to redistribute, ensuring a juicy and tender steak with a crispy crust.
    Sliced steak on a wooden cutting board.
  • Slice the steaks against the grain for the most tender bite. This cuts the long, stringy fibers in the steak that can make it chewy.

Video

Notes

*Look for a steak with plenty of marbling for the most tender result. The fat helps insulate the meat from the dangers of overcooking. Sirloin is a bit leaner while ribeye has more fat marbling.
**Steak temperature guide:
  • For rare steak: 125-130°F
  • For medium-rare steak: 130-140°F
  • For medium steak: 140-150°F
  • For medium-well steak: 150-160°F
  • For well done steak: 160-165°F
 

Nutrition

Serving: 0.5pound | Calories: 472kcal | Protein: 46g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 138mg | Sodium: 1281mg | Potassium: 608mg | Vitamin A: 34IU | Calcium: 17mg | Iron: 4mg