Can I Cook Fillet Steak in an Air Fryer Perfectly Every Time

Yes, you can cook fillet steak in an air fryer perfectly every time—with the right technique, this quick and convenient method delivers a juicy, restaurant-quality sear in under 15 minutes. Preheat, season, and cook at 400°F (200°C) for 8–12 minutes, flipping halfway, to achieve a tender, evenly browned finish without the mess of a grill or stovetop.

Key Takeaways

• Yes, you can: Cook perfect fillet steak in an air fryer with proper technique.
• Preheat for precision: Always preheat the air fryer to ensure even cooking.
• Season generously: Enhance flavor with salt, pepper, and your favorite herbs.
• Monitor cook time: Air fry 8–12 minutes for medium-rare, flipping halfway.
• Rest before slicing: Let steak rest 5 minutes to retain juices and tenderness.
• Use a meat thermometer: Target 130°F for medium-rare, adjust to your preference.

Can I Cook Fillet Steak in an Air Fryer Perfectly Every Time

Let’s be real—cooking the perfect fillet steak can feel like a high-stakes game. One wrong move, and you’re left with a dry, chewy disappointment instead of that juicy, buttery-soft center you were dreaming of. I’ve been there. I’ve overcooked, undercooked, and even set off the smoke alarm trying to get it just right. But recently, I stumbled upon a game-changer: the air fryer.

Yes, that same gadget that makes crispy chicken wings and reheats pizza like magic might just be the secret to nailing fillet steak every single time. No grill? No cast iron? No problem. If you’ve ever asked yourself, “Can I cook fillet steak in an air fryer?”—the short answer is a resounding yes. But the real magic lies in how you do it. In this guide, I’ll walk you through everything I’ve learned from trial, error, and a whole lot of taste-testing. Whether you’re a first-time steak cook or a seasoned pro looking for a faster, cleaner method, this is your go-to resource for air fryer fillet steak perfection.

Why the Air Fryer Is a Game-Changer for Fillet Steak

Speed, Convenience, and Minimal Cleanup

Let’s start with the obvious: the air fryer is fast. Unlike traditional methods that require preheating a grill or waiting for a skillet to get screaming hot, the air fryer is ready in minutes. Most models heat up in under 3 minutes, and once it’s hot, your steak can be on the plate in 10–15 minutes total. That’s faster than most delivery times—and way tastier.

Another win? Minimal cleanup. No splattered grease on the stovetop, no sticky residue on the grill grates. Just a quick wipe of the basket and you’re done. For weeknight dinners or last-minute guests, this is a lifesaver.

Even Cooking and Controlled Heat

Fillet steak—also known as tenderloin—is prized for its tenderness, but it’s also lean and delicate. Too much heat too fast, and it dries out. The air fryer uses rapid, circulating hot air to cook food evenly, which helps prevent hot spots and overcooking. Think of it like a mini convection oven focused on your steak.

Unlike grilling, where flare-ups can char the outside while the inside remains raw, the air fryer gives you more control. You can monitor the internal temperature easily and flip the steak once (or not at all, if you prefer). This consistency is why so many people are switching to air fryers for proteins.

Energy Efficiency and Space-Saving

If you live in a small apartment, have a tiny kitchen, or just hate firing up the grill, the air fryer is a space-saving hero. It uses less energy than an oven and doesn’t heat up your entire kitchen. Plus, it’s perfect for cooking a single steak or two without wasting energy on a full-sized appliance.

And here’s a fun fact: a 2022 consumer survey found that over 60% of home cooks who own an air fryer use it at least 3 times a week—many for meat, including steak. The trend is real, and for good reason.

Choosing the Right Fillet Steak for Your Air Fryer

Thickness Matters: Aim for 1 to 1.5 Inches

When it comes to air fryer cooking, thickness is everything. A steak that’s too thin (under 1 inch) will cook too quickly and risk drying out. A steak that’s too thick (over 1.5 inches) might not cook evenly, with a raw center even if the outside looks done.

I recommend 1 to 1.25 inches as the sweet spot. This allows the air fryer’s heat to penetrate evenly, giving you a nice sear on the outside and a perfectly pink center. If you only have thicker cuts, no worries—just adjust cooking time and use a meat thermometer (more on that later).

Look for Even Marbling and Bright Red Color

Fillet steaks are naturally lean, but you still want to look for a few fine streaks of fat (marbling) and a bright, cherry-red color. This indicates freshness and will help keep the meat juicy during cooking. Avoid steaks that look gray or have a strong smell—they’re past their prime.

Pro tip: Ask your butcher for “center-cut” fillet steaks. These are the most uniform in shape and thickness, which helps with even air circulation in the fryer basket.

To Brine or Not to Brine?

Brining is a great way to add moisture and flavor, especially for lean cuts like fillet. A simple brine of water, salt, sugar, and a few aromatics (like garlic or thyme) can work wonders. Soak your steaks for 30–60 minutes, then pat them dry before cooking. This helps them retain moisture and develop a better crust.

But here’s the catch: don’t brine if you’re short on time. A good sear and proper resting will do just fine. Brining is a bonus, not a requirement. I’ve cooked delicious fillet steaks without it—just don’t skip the salt and pepper!

Seasoning: Keep It Simple, But Smart

Fillet steak doesn’t need fancy rubs or marinades. The best seasoning? Coarse sea salt and freshly ground black pepper, applied at least 20–30 minutes before cooking (or right before if you’re in a rush). This helps draw out moisture early, which leads to a better sear.

Optional add-ons: a light dusting of garlic powder, smoked paprika, or dried herbs like rosemary. But don’t overdo it—fillet steak is all about the natural flavor of high-quality beef.

Step-by-Step Guide to Cooking Fillet Steak in an Air Fryer

Prep: Pat Dry, Season, and Let Rest

Start by patting your steak dry with paper towels. Moisture is the enemy of a good sear, so get it as dry as possible. Then, season generously with salt and pepper on both sides. Let it sit at room temperature for 20–30 minutes. This helps it cook more evenly and prevents the center from being too cold when it hits the hot basket.

While it rests, preheat your air fryer to 400°F (200°C). Most models don’t require preheating, but I’ve found that doing so (for 3–5 minutes) gives a better crust. If your model doesn’t have a preheat setting, just run it empty for a few minutes.

Cooking: Time and Temperature by Thickness

Here’s where it gets precise. Cooking time depends on thickness and desired doneness. Below is a general guide for a 1- to 1.25-inch fillet steak:

Thickness	Internal Temp (Rare)	Internal Temp (Medium-Rare)	Internal Temp (Medium)	Cook Time (400°F)	Rest Time
1 inch	125°F (52°C)	130–135°F (54–57°C)	140–145°F (60–63°C)	6–8 min	5 min
1.25 inch	125°F (52°C)	130–135°F (54–57°C)	140–145°F (60–63°C)	8–10 min	5–7 min
1.5 inch	125°F (52°C)	130–135°F (54–57°C)	140–145°F (60–63°C)	10–12 min	7–10 min

Key tips:

• Use a meat thermometer. Guessing is the #1 cause of overcooked steak.
• Flip the steak once, halfway through cooking. This ensures even browning.
• Don’t overcrowd the basket. Cook one or two steaks max, depending on size.
• For extra sear, lightly spray or brush with oil (avocado or grapeseed) before cooking.

Resting: The Secret to Juicy Steak

This is non-negotiable. After cooking, rest your steak for at least 5 minutes (longer for thicker cuts). Place it on a warm plate or cutting board, loosely covered with foil. This allows the juices to redistribute, so when you cut into it, you don’t lose all the moisture.

I learned this the hard way. One time, I cut into a perfectly cooked steak right after pulling it from the air fryer—and it bled out like a crime scene. Lesson learned: patience pays off.

Optional: Reverse Sear for Extra Thick Cuts

If you have a steak over 1.5 inches thick, try the reverse sear method:

1. Cook at 325°F (160°C) for 10–12 minutes to bring the center up to temp.
2. Increase to 400°F (200°C) and cook 2–3 minutes per side for a crust.

This gives you better control and a more even cook. It’s a bit more time-consuming, but worth it for thick, premium cuts.

Common Mistakes and How to Avoid Them

Overcrowding the Basket

This is a rookie mistake. If you try to cook three steaks at once, the air can’t circulate properly. Result? Uneven cooking and no crust. Always cook in batches if needed. Your patience will be rewarded with better texture and flavor.

Skipping the Thermometer

“I know how I like my steak” is a dangerous mindset. Visual cues (color, firmness) are unreliable, especially with air fryers, which can brown the outside quickly while the inside is still cold. A meat thermometer is your best friend. I use a digital instant-read one—affordable, accurate, and a total game-changer.

Not Preheating the Air Fryer

Yes, many air fryers don’t require preheating. But for steak, it makes a difference. A hot basket = instant sear. A cold basket = steamed steak. If your model allows it, preheat for 3–5 minutes. You’ll notice the difference in crust formation.

Overcooking Due to “Carryover Cooking”

Steak continues to cook while resting. That’s called carryover cooking. For example, if you pull a steak at 130°F (medium-rare), it will rise to 135–138°F during the 5-minute rest. So, pull it a few degrees early. I usually aim for 5°F below my target temp.

Using the Wrong Oil or Spray

Not all oils are created equal. Avoid olive oil (low smoke point) or butter (burns easily). Stick with high-smoke-point oils like avocado, grapeseed, or refined canola. If using a spray, make sure it’s oil-based, not cooking spray with propellants (they can damage air fryer coatings).

Pairing Your Air Fryer Fillet Steak: Sides, Sauces, and Wine

Side Dishes That Shine

Your steak deserves great company. Here are my favorite air fryer-friendly sides:

• Air Fryer Garlic Butter Mushrooms: Cook in the same basket after the steak, with a splash of butter and minced garlic.
• Roasted Asparagus: Toss with oil, salt, and pepper. Cook at 390°F for 8–10 minutes.
• Truffle Fries: A quick 10-minute cook at 400°F. Crispy on the outside, fluffy inside.
• Wedge Salad: Not cooked, but the perfect fresh contrast to rich steak.

Bonus: Cook sides while the steak rests. Multitasking at its finest.

Sauces to Elevate the Experience

Fillet steak doesn’t need sauce, but a little can add depth. Try:

• Classic Béarnaise: Buttery, herby, and rich. Best served warm.
• Red Wine Reduction: Simmer red wine, shallots, and thyme until syrupy.
• Blue Cheese Butter: Mix softened butter with crumbled blue cheese and a splash of lemon. Melt over hot steak.
• Simple Garlic-Herb Butter: Melt with minced garlic and fresh parsley. Drizzle over slices.

Pro tip: Make sauces while the steak rests. They’ll be ready just in time.

Wine Pairings for Fillet Steak

Since fillet is lean and tender, it pairs well with medium-bodied reds:

• Pinot Noir: Bright, fruity, and earthy. Great with herb butter.
• Merlot: Smooth tannins and plum notes. A crowd-pleaser.
• Chianti: High acidity cuts through richness. Perfect with tomato-based sides.

For non-drinkers, try a sparkling pomegranate juice or a rich mushroom tea.

Final Thoughts: Yes, You Can Cook Fillet Steak in an Air Fryer—Perfectly

So, can you cook fillet steak in an air fryer perfectly every time? Absolutely—if you follow a few key principles: choose the right thickness, season well, use a thermometer, and let it rest. The air fryer isn’t magic, but it’s close. It’s fast, clean, and consistent, which makes it ideal for home cooks who want restaurant-quality results without the hassle.

I’ve served air fryer fillet steaks to guests who didn’t believe it wasn’t grilled. I’ve made them on busy weeknights when the oven was already full. And I’ve even used it to reheat leftover steak (yes, really—3 minutes at 350°F, and it’s almost as good as fresh).

The key is understanding your air fryer’s quirks. Not all models are the same. Some run hotter, some have smaller baskets. But once you learn its rhythm, you’ll wonder how you ever cooked steak any other way.

So go ahead—try it tonight. Season a good-quality fillet, pop it in the air fryer, and let the hot air do the work. With a little practice, you’ll be serving up juicy, tender, perfectly cooked steak—every single time. And the best part? You won’t even need to set the table outside.

Frequently Asked Questions

Can I cook fillet steak in an air fryer without drying it out?

Yes, you can cook fillet steak in an air fryer perfectly by using high heat for a short time and avoiding overcooking. The key is to preheat the air fryer, season well, and cook to your desired internal temperature (e.g., 130°F for medium-rare).

What’s the best way to cook fillet steak in an air fryer for a tender result?

For tender fillet steak, cook it at 400°F (200°C) for 6–10 minutes, flipping halfway, depending on thickness. Let it rest for 5 minutes after cooking to retain juices and ensure a melt-in-your-mouth texture.

How long should I cook a 1-inch thick fillet steak in an air fryer?

A 1-inch thick fillet steak takes about 7–9 minutes in an air fryer preheated to 400°F. Use a meat thermometer to check for 125°F (rare) to 135°F (medium-rare) for optimal doneness.

Do I need to add oil when cooking fillet steak in an air fryer?

No, you don’t need oil since fillet steak has natural marbling. However, lightly brushing it with oil can enhance browning and flavor while preventing sticking.

Can I cook frozen fillet steak in an air fryer?

Yes, you can cook frozen fillet steak in an air fryer, but increase the cook time by 50% and check internal temperature. For best results, thaw first to ensure even cooking and proper searing.

Why is my air fryer fillet steak chewy or tough?

Overcooking or skipping the resting step can make fillet steak tough. Always use a thermometer and let it rest 5 minutes post-cooking to redistribute juices and preserve tenderness.