An air fryer won't give you the same crust as a screaming cast iron pan, and anyone saying otherwise is overselling it. What it does give you is even cooking with no smoke and no splatter, which for a weeknight steak is a fair trade. Dry the surface properly and you get closer than you would expect.
Everything you need
- 2 ribeye steaks, 2.5 cm thick
- 1 tbsp vegetable oil
- 1½ tsp fine salt
- 1 tsp black pepper, coarsely ground
- 3 tbsp (43 g) unsalted butter, softened
- 2 garlic cloves, crushed
- 2 tbsp fresh parsley, chopped
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
0 of 6 done-
Take the steaks out of the fridge 40 minutes ahead and pat them bone dry. Salt them all over and leave them uncovered while the surface dries further.
For this step
- 2 ribeye steaks
- 1½ tsp fine salt
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Mash the butter with the garlic and parsley and set it aside somewhere cool.
For this step
- 3 tbsp (43 g) unsalted butter
- 2 garlic cloves
- 2 tbsp fresh parsley
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Preheat the air fryer to 200°C / 400°F for a full 5 minutes. This one really matters, since a cold basket gives you a grey steak.
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Rub the steaks with oil and pepper and lay them in with space around each. Air fry 5 minutes, flip, then 4 to 6 minutes more.
For this step
- 2 ribeye steaks
- 1 tsp black pepper
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Check with a thermometer: 52°C for medium rare, 57°C for medium. Guessing by time alone is how steaks get ruined, since thickness varies more than weight.
For this step
- 2 ribeye steaks
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Rest on a warm plate for 5 minutes with a spoon of the garlic butter melting on top, then slice against the grain.
For this step
- 3 tbsp (43 g) unsalted butter
- 2 garlic cloves
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Air fryer notes
- Cook at 200°C / 400°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- Rest it for at least 5 minutes. Cut straight away and the juice ends up on the board instead of in the meat.
- If your steaks are thinner than 2 cm, drop to 8 minutes total. Thin steaks overcook before any crust forms.
Make it your own
- Add a sprig of thyme and a strip of lemon zest to the butter, or use blue cheese instead.
- Throw halved mushrooms and cherry tomatoes into the basket for the last 5 minutes.
Storing & reheating
Refrigerate for 3 days. Don't reheat it hard; slice it cold for sandwiches or warm it at 140°C for 3 minutes, which keeps it pink.
Frequently asked
How long does steak take in an air fryer?
A 2.5 cm ribeye takes 9 to 11 minutes at 200°C, turned once, for medium rare. Always check the internal temperature rather than trusting the clock.
Should I preheat the air fryer for steak?
Yes, and for longer than usual. Five minutes at full heat is what lets the surface brown before the inside overcooks.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.