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Air fryer steak on a plate with herb butter

Air Fryer Steak

5 from 1 vote
Learn to make perfect Air Fryer Steak. Seared and juicy, it's an easy, fast way to make great steak that will impress friends and family!
Prep: 5 mins
Cook: 10 mins
Total: 55 mins
Servings: 2 servings
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Ingredients
  

For the Steak:

  • 2 1-inch thick ribeye, sirloin, or New York strip steaks about 2 pounds
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons kosher salt*
  • 1 1/4 teaspoons freshly cracked or ground black pepper*

For the Herb Butter (Optional):

  • 2 tablespoons unsalted butter softened slightly
  • 1 tablespoon minced shallot or chives
  • 1 small clove garlic minced or grated
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon lemon juice or red wine vinegar
  • Chopped fresh herbs: thyme, tarragon, parsley, rosemary... whatever you love or have on hand (a pinch of thyme is my favorite)

Instructions
 

  • 30 minutes prior to cooking, remove the steak from the refrigerator. Let come to room temperature (this is critical for properly cooked steak).
  • Preheat your air fryer to 400 degrees F.
  • Immediately before cooking, pat the steaks dry. Brush both sides of the steaks with olive oil. Sprinkle with the salt and pepper (or steak seasoning of choice).
    Raw beef on a plate
  • For medium-rare, air fry the steaks for 6 to 8 (for 1-inch steaks) until the steak reaches 130 degrees F on an instant read meat thermometer. For medium, air fry 10 to 12 minutes (to 140 degrees F).
    Raw beef in an air fryer
  • Flip the steaks once halfway through. If your steaks are thicker than 1-inch, add an additional 1 to 3 minutes; if they are thinner, start checking as early as 4 minutes just to be safe. Every air fryer model is different and they cook food fast, so check early to ensure you do not overcook your steak). Transfer the steak to a plate, loosely cover, and let rest at least 10 minutes.
    Juicy air fryer steak in an air fryer
  • While the steak is cooking, prepare the herb butter: in a small bowl, mash together the butter, shallot, salt, pepper, lemon juice, and herbs. After the steak has rested, top with butter just before serving.
    Herb butter in a bowl

Notes

  • Below are steak temperatures. Remove 5 degrees early, as the temperature will rise as it rests.
    • Rare: 125°F
    • Medium-Rare: 135°F
    • Medium: 145°F
    • Medium Well: 155°F
    • Well Done: 160°F
  • *You also can swap the salt and pepper for steak seasoning, such as Montreal steak seasoning, or your favorite blend. Check your seasoning package for suggested quantities, as each is different.
  • TO STORE: Refrigerate steak in an airtight storage container for up to 2 days.
  • TO REHEAT: Gently rewarm leftovers on a baking sheet in the oven at 350 degrees F. It can also be reheated in the microwave in a pinch.
  • TO FREEZE: Already cooked steak tends to dry out when frozen and reheated. That said, if you must freeze it, use an airtight freezer-safe storage container and freeze for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 2), without butterCalories: 339kcalCarbohydrates: 1gProtein: 52gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 138mgPotassium: 833mgFiber: 1gSugar: 1gVitamin A: 7IUCalcium: 59mgIron: 4mg

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