Can I Cook Steaks in the Air Fryer A Complete Guide

Yes, you can cook steaks in the air fryer—and it’s one of the easiest ways to achieve a juicy, restaurant-quality sear with minimal effort. The air fryer’s rapid hot air circulation delivers a perfect crust while locking in flavor, making it ideal for ribeye, filet mignon, or strip steaks in under 15 minutes. No grill? No problem—this method is fast, mess-free, and consistently delicious.

Key Takeaways

• Yes, you can cook steaks in an air fryer for a quick, juicy result.
• Preheat the air fryer to ensure even searing and perfect doneness.
• Use high smoke point oil like avocado or canola for best browning.
• Season generously before cooking to enhance flavor and create a crust.
• Cook time varies by thickness—check internal temp for desired doneness.
• Let steaks rest post-cooking to retain juices and improve texture.

Why Cooking Steak in an Air Fryer Might Be Your New Favorite Hack

Let’s be honest—cooking the perfect steak can feel like a high-stakes science experiment. You want that golden crust, juicy pink center, and that rich, beefy flavor. But what if I told you there’s a way to get restaurant-quality steak without needing a grill, a cast-iron skillet, or even a smoke alarm going off in your kitchen? Enter the air fryer.

I’ll never forget the first time I tried cooking a steak in my air fryer. I was skeptical. I’d seen people air-fry everything from chicken wings to zucchini, but steak? Really? But after a friend insisted it was possible, I gave it a shot. The result? A perfectly seared ribeye with a crisp crust and tender center—all in under 20 minutes. No mess, no smoke, no stress. That’s when I realized: yes, you can cook steaks in the air fryer, and it might just be the easiest, most convenient method out there.

How Air Frying Works for Steak (And Why It’s Not Just “Blowing Hot Air”)

The Science Behind the Sear

Air fryers use rapid air circulation to mimic deep frying, but with far less oil. A heating element warms the air, and a powerful fan pushes it around the food at high speed. This creates a convection effect that crisps the outside while cooking the inside evenly. For steak, this means you get that desirable Maillard reaction—the browning process that gives seared meat its rich flavor—without needing a grill or stovetop.

Think of it like a mini convection oven with a turbocharger. The hot air hits all sides of the steak, creating a crust similar to pan-searing. And because the air fryer is enclosed, heat doesn’t escape, so cooking is faster and more efficient.

Key Differences vs. Traditional Methods

• Grilling: Great for smoky flavor but requires outdoor space and careful temperature control. Air frying gives you similar sear with less setup.
• Stovetop (cast iron): Excellent sear, but splatter, smoke, and cleanup can be a hassle. Air frying keeps the mess contained.
• Oven: Even cooking, but slower and less crust development. Air frying combines speed and crispiness.

One thing to note: air frying won’t give you the same char as a charcoal grill, but it’s close enough for most home cooks. And if you’re someone who hates dealing with grease splatters or opening windows mid-winter, it’s a game-changer.

Choosing the Right Cut of Steak for Air Frying

Best Cuts for Air Fryer Success

Not all steaks are created equal when it comes to air frying. You want cuts that are thick enough (at least 1 inch) to hold up to high heat without drying out, but not so thick that they take forever to cook. Here are the top picks:

• Ribeye: My personal favorite. Marbled with fat, so it stays juicy even at high temps. The air fryer crisps the fat beautifully.
• New York Strip: Leaner than ribeye, with great flavor. Holds its shape well and develops a nice crust.
• Filet Mignon (Tenderloin): Lean and tender, but can dry out if overcooked. Best for medium-rare.
• Sirloin: Budget-friendly and works well, but can be slightly chewier. Great for marinating first.

Avoid very thin cuts like skirt or flank unless you’re slicing them after cooking—they’ll cook too fast and risk drying out.

Thickness Matters (A Lot)

I learned this the hard way. My first attempt was with a ½-inch ribeye. It cooked in 8 minutes and turned out like shoe leather. Lesson learned: aim for 1 to 1.5 inches thick. This gives the air fryer enough time to create a crust without overcooking the center.

If you’re using a thicker cut (2+ inches), consider a two-step process: air fry for 10–12 minutes, then finish in a preheated oven at 375°F for 5–8 minutes. This prevents the outside from burning while the center catches up.

Fresh vs. Frozen: Can You Air Fry a Frozen Steak?

Technically yes, but I don’t recommend it. Frozen steaks take longer to cook and often end up uneven—crispy on the outside, icy in the middle. Always thaw your steak first. If you’re in a pinch, thaw it in cold water (in a sealed bag) for 30–60 minutes. Never use hot water—it starts cooking the surface too soon.

Step-by-Step Guide to Cooking Steak in the Air Fryer

Prep Like a Pro (The 5-Minute Routine)

Good steak starts with good prep. Here’s what to do:

1. Pat it dry: Use paper towels to remove excess moisture. Water prevents browning.
2. Season generously: Salt and pepper are non-negotiable. Add garlic powder, onion powder, or smoked paprika if you want extra flavor. Pro tip: salt 40 minutes before cooking (not right before) for better seasoning penetration.
3. Bring to room temp: Let the steak sit out for 20–30 minutes. Cold meat cooks unevenly.
4. Preheat the air fryer: Set to 400°F and let it run for 3–5 minutes. This mimics preheating a skillet.

Cooking Times and Temperatures (The Sweet Spot)

Here’s my go-to method for a 1.25-inch ribeye:

• 400°F (205°C) for 8 minutes (flip halfway) → Medium-rare
• 400°F for 10 minutes → Medium
• 400°F for 12 minutes → Medium-well

For thinner cuts (¾ inch), reduce time by 1–2 minutes. For thicker cuts (1.5 inches), add 1–2 minutes.

Always flip the steak halfway through. This ensures even browning on both sides.

The Resting Game (Don’t Skip This!)

After cooking, transfer the steak to a plate or cutting board and let it rest for 5–10 minutes. This allows the juices to redistribute. If you cut it too soon, all the good stuff leaks out. I use this time to make a quick pan sauce or prep sides.

Optional: For extra crust, sear the steak in a hot skillet for 30 seconds per side after air frying. This gives you that “double sear” effect without the mess.

Common Mistakes and How to Avoid Them

Overcrowding the Basket (The #1 Sin)

Air fryers need space to circulate hot air. If you cram two steaks in a small basket, they’ll steam instead of sear. Always leave at least ½ inch of space around each steak. If you’re cooking multiple steaks, do it in batches. Yes, it takes a little longer, but the results are worth it.

Not Using a Meat Thermometer

I used to eyeball doneness. Big mistake. Now I always use a instant-read thermometer:

• 125°F → Rare
• 135°F → Medium-rare
• 145°F → Medium
• 155°F → Medium-well

Steak continues cooking as it rests, so remove it 5–10°F below your target. For medium-rare, pull it at 130°F.

Forgetting to Clean the Basket

Grease and drippings can smoke or burn in the next batch. After cooking, let the basket cool, then wipe it with a damp cloth or wash with soapy water. Most baskets are dishwasher-safe, but check your manual.

Using Too Much Oil (Yes, Even in an Air Fryer)

A light spray of oil (like avocado or canola) helps with browning, but don’t drown the steak. Too much oil can cause smoke or a greasy texture. I use a reusable oil sprayer with a few drops—just enough to coat.

Flavor Boosters: Marinades, Rubs, and Sauces

Quick Marinades (15 Minutes to Overnight)

Marinating isn’t just for tough cuts. Even tender steaks benefit from flavor infusion. Try these:

• Classic garlic-herb: ¼ cup olive oil, 2 cloves minced garlic, 1 tbsp rosemary, 1 tsp thyme, 1 tsp black pepper
• Asian-inspired: 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp honey, 1 tsp ginger, 1 clove garlic
• Spicy kick: 2 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp cayenne, 1 tsp cumin, 1 tsp brown sugar

For tender cuts (filet mignon, strip), marinate for 15–30 minutes. For tougher cuts (sirloin, flank), go 4–8 hours. Never marinate for more than 24 hours—acidic ingredients can break down the meat too much.

Rub It Right (Dry Brining 101)

Dry brining (salting in advance) is a secret weapon. Salt pulls moisture to the surface, then reabsorbs it, seasoning the steak deeply. For a 1-inch steak:

1. Sprinkle 1 tsp kosher salt per pound on all sides
2. Refrigerate uncovered for 40 minutes to 4 hours
3. Pat dry before cooking

The result? A steak that’s juicy inside and crisp outside.

Sauce It Up (No Pan Required)

No need to dirty a pan for sauce. Try these air fryer-friendly options:

• Butter baste: Top with cold butter, minced garlic, and fresh herbs right after cooking. The residual heat melts it into a rich sauce.
• Blue cheese crumble: Sprinkle crumbled blue cheese over the steak during the last 2 minutes of cooking.
• Red wine reduction: Simmer ½ cup red wine, 1 tbsp butter, and 1 tsp thyme in a saucepan while the steak rests.

Data Table: Air Fryer Steak Cooking Times & Results

Steak Cut	Thickness	Temperature	Cook Time (Total)	Doneness	Internal Temp (Post-Rest)	Notes
Ribeye	1 inch	400°F	7 minutes	Rare	125°F	Flip halfway; rest 5 min
Ribeye	1.25 inches	400°F	8 minutes	Medium-rare	135°F	Add 1 min for medium
Strip	1 inch	400°F	9 minutes	Medium	145°F	Leaner; may dry out if overcooked
Filet Mignon	1.25 inches	400°F	7 minutes	Medium-rare	135°F	Use thermometer; avoid overcooking
Sirloin	1 inch	400°F	8 minutes	Medium-rare	135°F	Marinate first for tenderness
Thick-cut (1.5 inches)	1.5 inches	400°F + 375°F oven	10 min (AF) + 5 min (oven)	Medium	145°F	Prevents burnt exterior

Note: Cooking times may vary by air fryer model. Always use a meat thermometer for accuracy.

Final Thoughts: Is Air Fryer Steak Worth It?

After testing dozens of steaks, I can confidently say: yes, you can cook steaks in the air fryer, and it’s one of the easiest ways to get great results at home. It’s fast, clean, and consistent—perfect for weeknight dinners or impressing guests without the stress.

Is it perfect? Not quite. You won’t get the same smoky char as a grill, and very thick cuts might need a hybrid approach. But for 90% of home cooks, the air fryer is a fantastic tool. It’s especially great for:

• Small kitchens (no grill or stovetop space)
• People who hate cleaning pans
• Quick weeknight meals
• Experimenting with flavors (marinades, rubs, sauces)

My advice? Start with a 1.25-inch ribeye, follow the steps above, and use a thermometer. You’ll be amazed at how simple it is. And once you master the basics, feel free to experiment—add coffee rub, try a compound butter, or even cook a steak-and-veggie combo in the same basket.

So go ahead, give it a try. Your air fryer isn’t just for frozen fries anymore. It’s a steakhouse in a box—and your taste buds will thank you.

Frequently Asked Questions

Can I cook steaks in the air fryer without drying them out?

Yes, you can cook steaks in the air fryer without drying them out by using proper timing and temperature (360–400°F). Choose thicker cuts like ribeye or filet mignon and avoid overcooking to retain juiciness.

What’s the best way to cook a steak in an air fryer?

For the best results, preheat the air fryer, season the steak, and cook it at 375°F for 8–12 minutes (depending on thickness), flipping halfway. Let it rest for 5 minutes before slicing for optimal flavor.

How long should I cook a steak in the air fryer for medium-rare?

For a medium-rare steak, cook it in the air fryer at 375°F for 7–9 minutes (for a 1-inch thick cut), flipping once. Use a meat thermometer to confirm the internal temperature reaches 130–135°F.

Do I need to preheat the air fryer before cooking steaks?

Preheating the air fryer for 3–5 minutes ensures even cooking and a better sear on your steak. Skipping this step may result in uneven doneness, especially for thicker cuts.

Can I cook frozen steaks in the air fryer?

Yes, you can cook frozen steaks in the air fryer, but increase the cooking time by 3–5 minutes and use a lower temperature (360°F) initially to thaw evenly before searing at 400°F.

What type of steak works best for air fryer cooking?

Thicker, well-marbled cuts like ribeye, strip steak, or filet mignon work best in the air fryer. These retain moisture and develop a flavorful crust without overcooking quickly.