Air Fryer Steak
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Unrated
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Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
55 mins
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Servings
2 servings
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Calories
339 kcal
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Course
Main Course
Air Fryer Steak
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Seared and juicy, this air fryer steak recipe is an easy and fast way to cook great steak that will impress friends and family!
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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 ¼ 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
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ 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°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).
- For medium-rare, air fry the steaks for 6 to 8 (for 1-inch steaks) until the steak reaches 130°F on an instant read meat thermometer. For medium, air fry 10 to 12 minutes (to 140°F).
- 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.
- 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.
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
- 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°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 Information
Show Details
Serving
1(of 2), without butter
Calories
339kcal
(17%)
Carbohydrates
1g
(0%)
Protein
52g
(104%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
138mg
(46%)
Potassium
833mg
(24%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
7IU
(0%)
Calcium
59mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Serving | 1(of 2), without butter | |
| Calories | 339kcal | 17% |
| Carbohydrates | 1g | 0% |
| Protein | 52g | 104% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 138mg | 46% |
| Potassium | 833mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 7IU | 0% |
| Calcium | 59mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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