Can I Make Steak in an Air Fryer The Ultimate Guide to Perfect Results Every Time

Yes, you can make steak in an air fryer—and it delivers restaurant-quality results with minimal effort. By leveraging rapid hot air circulation, the air fryer creates a perfect sear and juicy interior in under 15 minutes, making it ideal for busy home cooks. With the right cut, seasoning, and timing, your air fryer can consistently produce tender, flavorful steak every time.

Key Takeaways

• Yes, you can cook steak in an air fryer for a quick, juicy, and evenly seared result.
• Preheat the air fryer to ensure a perfect crust and avoid uneven cooking.
• Use high-smoke-point oils like avocado or grapeseed to prevent smoke and enhance flavor.
• Season generously before cooking—salt, pepper, and garlic powder boost taste in minimal time.
• Cook time varies by thickness: 10–14 minutes for 1-inch steaks at 400°F (200°C).
• Rest steak for 5 minutes after cooking to retain juices and improve tenderness.
• Check internal temperature for doneness: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.

Can I Make Steak in an Air Fryer? The Ultimate Guide to Perfect Results Every Time

Let’s face it: cooking steak at home can feel intimidating. You’ve probably had that one time where you seared a gorgeous ribeye only to end up with a charred exterior and a cold, undercooked center. Or worse—you played it safe and ended up with a rubbery, overdone disappointment. I’ve been there. And that’s exactly why I started experimenting with my air fryer. At first, I was skeptical. Can I make steak in an air fryer? It seemed too good to be true—no splattering oil, no smoke alarms, and no standing over a hot stove. But after testing dozens of cuts, temperatures, and techniques, I can confidently say: yes, you absolutely can make steak in an air fryer, and it might just be the easiest, most consistent way to get restaurant-quality results at home.

Whether you’re a busy parent, a college student in a dorm, or someone who just wants a foolproof way to cook steak without the fuss, this guide is for you. We’re going to walk through everything—from choosing the right cut and prepping it like a pro to mastering the timing, temperature, and finishing touches. I’ll share what worked (and what didn’t), so you can skip the trial and error and go straight to juicy, flavorful, perfectly seared steak—every single time.

Why the Air Fryer Is a Game-Changer for Steak

When most people think of air fryers, they picture crispy fries, golden chicken wings, or reheating leftovers. But here’s the secret: the air fryer is actually a mini convection oven that circulates superheated air around your food. That means it can sear, crisp, and cook steak just like a grill or stovetop—only faster, cleaner, and with way less mess.

How Air Fryers Cook Steak Differently

Unlike traditional methods, the air fryer doesn’t rely on direct flame or oil-heavy searing. Instead, it uses rapid air circulation to create a Maillard reaction—the browning process that gives steak its rich, savory flavor. This method is especially great for thinner cuts, which can easily dry out on a grill or pan. The air fryer gently cooks the steak from all sides, helping retain moisture while still developing that delicious crust.

Here’s why it works so well:

• Even cooking: Hot air wraps around the steak, reducing hot spots and undercooked patches.
• Less oil: You only need a light spray or brush of oil—no splattering or smoke.
• Faster preheat: No waiting for a grill or pan to get hot. Most air fryers are ready in 3–5 minutes.
• Easy cleanup: Just wipe down the basket or use a liner. No scrubbing a scorched pan.

Common Misconceptions

Some people worry that air fryer steak will be “steamed” or lack the charred flavor of a grill. But that’s not true if you do it right. The key is patience with preheating and using a light oil with a high smoke point (like avocado or grapeseed). I once made a 1-inch ribeye in my Ninja Air Fryer, preheated for 5 minutes, and used a spritz of avocado oil. The result? A crust that rivaled my cast-iron skillet, with a juicy medium-rare center. My partner, who swears by grilling, couldn’t believe it came from an air fryer.

Another myth: air fryers can’t handle thick steaks. While they’re not ideal for 2-inch thick tomahawks, a 1.25-inch strip or filet mignon cooks beautifully. Just adjust the time and use a meat thermometer (more on that later).

Choosing the Right Cut and Preparing It for Air Frying

Not all steaks are created equal—and that’s especially true when it comes to air frying. The cut you choose will affect texture, cooking time, and flavor. Let’s break it down.

Best Cuts for Air Fryer Steak

Stick to steaks that are 1 to 1.25 inches thick for optimal results. Thinner cuts cook evenly; thicker ones risk being undercooked inside unless you use a two-stage method (more on that later). Here are my top picks:

• Filet Mignon: Tender and lean. Perfect for medium-rare. Cooks in 8–10 minutes.
• New York Strip: Balanced marbling and texture. Holds up well to high heat.
• Ribeye: Fatty and flavorful. The marbling helps prevent drying out.
• Sirloin: Budget-friendly and great for beginners. Just don’t overcook it.
• Flat Iron: Tender and affordable. Works well with bold seasonings.

Prep Like a Pro: The 3-Step Process

Great steak starts before it hits the basket. Follow these steps for maximum flavor and texture:

1. Bring to Room Temperature
Take your steak out of the fridge 30–45 minutes before cooking. Cold steak cooks unevenly—the outside can burn before the center reaches the right temp. I learned this the hard way when I rushed a ribeye and ended up with a gray ring around the edges.

2. Pat Dry, Season Generously
Use paper towels to dry the surface. Water prevents browning. Then, season with kosher salt, black pepper, and any extras you like—garlic powder, onion powder, or a sprinkle of smoked paprika. I love a simple combo: 1 tsp salt, ½ tsp pepper, and a pinch of garlic per side.

3. Light Oil Spray or Brush
A thin layer of oil helps the seasoning stick and promotes browning. Use a high-smoke-point oil like avocado, canola, or grapeseed. Avoid olive oil—it burns too easily.

Optional: Marinate or Dry-Brine

For extra flavor, marinate in a mix of soy sauce, garlic, and herbs for 2–4 hours (don’t go longer—acid can break down the meat). Or, try a dry brine: salt the steak and let it sit uncovered in the fridge for 1–2 hours. This draws out moisture, then reabsorbs it with salt, enhancing juiciness.

Step-by-Step Guide: How to Cook Steak in an Air Fryer

Now that your steak is prepped, let’s cook it. This method works for most 1-inch steaks. Adjust times for thickness and doneness.

1. Preheat the Air Fryer

Set to 400°F (200°C) and let it run for 5 minutes. This is non-negotiable. A cold basket = steamed steak. I use the preheat time to double-check my seasoning and grab my thermometer.

2. Place Steak in the Basket

Don’t overcrowd. If cooking two steaks, leave space between them. Air needs to circulate. I use a silicone liner for easy cleanup, but it’s not required.

3. Cook, Flip, and Monitor

Cook for 4–5 minutes per side for medium-rare (130–135°F internal). Flip halfway through. Use tongs—not a fork—to avoid losing juices. For medium (140°F), add 1–2 minutes per side. Use a meat thermometer for accuracy. Insert it into the thickest part, avoiding bone or fat.

Pro tip: If your steak is 1.25 inches thick, cook 5–6 minutes per side. For 1.5 inches, use the two-stage method: cook at 400°F for 4 minutes per side, then lower to 375°F and cook 2–3 minutes more. This prevents overcooking the outside.

4. Rest the Steak

This step is crucial. Transfer the steak to a plate, tent loosely with foil, and rest for 5–10 minutes. Resting lets the juices redistribute. Cutting too early = dry steak. I once skipped this and poured a river of juice onto my plate. Lesson learned.

5. Optional: Sear for Extra Crust

If you want a deeper sear, finish with a 30-second sear in a hot skillet or with a kitchen torch. I do this for special occasions, but the air fryer alone gives a great crust 90% of the time.

Temperature Guide and Doneness Levels

Steak doneness is personal, but here’s a cheat sheet to help you nail it every time. Always use a meat thermometer—it’s the only way to guarantee consistency.

Internal Temperature by Doneness

Doneness	Internal Temp (°F)	Texture	Air Fryer Time (1-inch steak)
Rare	120–125	Cold red center, soft	3–4 minutes per side
Medium Rare	130–135	Warm red center, juicy	4–5 minutes per side
Medium	140–145	Pink center, firm	5–6 minutes per side
Medium Well	150–155	Slightly pink, dense	6–7 minutes per side
Well Done	160+	No pink, very firm	7–8 minutes per side

Note: Temperatures rise 5–10°F during resting. Pull the steak 5°F below your target.

Tips for Perfect Doneness

• Use a digital thermometer: I love the ThermoPro TP03—it’s affordable and accurate.
• Check early: Start checking at 3 minutes for rare, 4 for medium-rare.
• Account for carryover: Thicker steaks rise more in temp while resting.
• Don’t guess: “It looks done” isn’t reliable. Trust the thermometer.

Common Mistakes to Avoid

• Skipping the rest: Juices stay in the meat, not on your plate.
• Overcrowding: Air needs space to circulate. Cook in batches if needed.
• Using too much oil: A light spray is enough. Excess oil can smoke or drip.
• Opening the basket too often: This drops the temperature and slows cooking.

Enhancing Flavor: Sauces, Seasonings, and Sides

Air fryer steak is delicious on its own, but a few extras can turn it into a showstopper meal.

Top 3 Seasoning Blends

• Classic Steakhouse: Salt, pepper, garlic powder, onion powder, paprika.
• Herb & Citrus: Rosemary, thyme, lemon zest, black pepper, olive oil.
• Spicy Kick: Cayenne, chili powder, smoked paprika, garlic, salt.

Easy Pan Sauces (Made After Air Frying)

Use the same pan you’d use for searing to make a quick sauce:

• Garlic Butter: Melt 2 tbsp butter, add 2 minced garlic cloves, 1 tbsp chopped parsley, and a squeeze of lemon. Drizzle over steak.
• Red Wine Reduction: Simmer ½ cup red wine, 1 tbsp butter, and 1 tsp shallot until thickened.
• Peppercorn Cream: Sauté 1 tbsp cracked peppercorns, deglaze with ¼ cup brandy, add ½ cup heavy cream, and reduce.

Perfect Air Fryer Sides

Why stop at steak? Use your air fryer for sides too:

• Garlic Parmesan Potatoes: Toss baby potatoes with oil, garlic, salt, and parmesan. Cook at 400°F for 15–20 minutes.
• Roasted Asparagus: Toss with oil, salt, and lemon. Air fry at 390°F for 8–10 minutes.
• Cheesy Brussels Sprouts: Halve sprouts, toss with cheese and bacon bits. Cook at 380°F for 12 minutes.

Pro Tip: Cook Everything Together

For a one-pan meal, place steak in the center and veggies around it. Cook steak first, then add veggies during the last 5–8 minutes. I do this for weeknight dinners—less mess, same flavor.

Troubleshooting and Tips for Success

Even the best cooks hit snags. Here’s how to fix common air fryer steak issues.

Problem: Steak Is Dry or Tough

Solutions:

• Don’t overcook. Use a thermometer.
• Choose fattier cuts (ribeye, strip) for leaner results.
• Rest properly—5+ minutes.
• Marinate or dry-brine for moisture.

Problem: No Crust or Browning

Solutions:

• Preheat the air fryer (5 minutes at 400°F).
• Pat steak dry before seasoning.
• Use a high-smoke-point oil.
• Finish with a quick sear in a hot pan.

Problem: Steak Is Undercooked Inside

Solutions:

• Bring steak to room temp before cooking.
• Use the two-stage method for thick steaks.
• Check internal temp early and often.

Bonus Tips

• Freezer to Air Fryer: Thaw steak first. Cooking from frozen leads to uneven results.
• Reheating Leftovers: Air fry at 350°F for 3–5 minutes. Keeps it juicy!
• Cleaning: Soak the basket in soapy water after use. Avoid abrasive scrubbers.

After years of testing, I’ve found that consistency is key. Once you master the timing and temperature, you can make perfect steak in your air fryer every time—whether it’s a weeknight dinner or a special occasion. And the best part? No grill, no smoke, no stress.

So, can I make steak in an air fryer? Absolutely. And once you try it, you might never go back to the stovetop or grill. Just remember: preheat, pat dry, season well, cook to temp, and rest. That’s all it takes. Now go make yourself a steak that’s juicy, flavorful, and perfectly cooked—no fancy skills required.

Frequently Asked Questions

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

Yes, you can make juicy steak in an air fryer by using the right cut (like ribeye or strip) and cooking it at 375–400°F for 8–12 minutes, flipping halfway. The air fryer’s rapid circulation sears the outside while preserving interior moisture.

How do I cook frozen steak in an air fryer?

For frozen steak in an air fryer, skip thawing and cook at 360°F for 15–20 minutes, flipping once. Add 2–3 minutes to the time if needed, and use a meat thermometer to ensure it reaches your desired doneness (135°F for medium-rare).

What’s the best way to season steak for air frying?

Pat the steak dry, then generously coat with salt, pepper, and optional garlic powder or herbs. A light oil spray (like avocado or olive oil) helps the seasoning stick and enhances browning during air frying.

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

For a 1-inch thick steak in an air fryer, cook at 400°F for 9–11 minutes for medium-rare (130–135°F), flipping halfway. Adjust time by 1–2 minutes for medium (140°F) or rare (120°F).

Can I get a restaurant-quality crust on steak in an air fryer?

Yes! Preheat the air fryer, pat the steak dry, and sear at 400°F for the first 2–3 minutes to create a crispy crust. The high heat mimics a grill’s char while keeping the inside tender.

Do I need to flip steak when cooking in an air fryer?

Flipping steak halfway during air frying ensures even cooking and browning. For thicker cuts (over 1.5 inches), flip twice to avoid overcooking one side.