Can I Put Steak in Air Fryer The Ultimate Guide to Perfect Results

Yes, you can absolutely cook steak in an air fryer for a quick, juicy, and perfectly seared result with minimal effort. With the right temperature and timing, your air fryer delivers a restaurant-quality crust and tender interior, making it a game-changer for steak lovers.

Key Takeaways

• Yes, you can cook steak in an air fryer for quick, juicy results with minimal effort.
• Preheat the air fryer to ensure even searing and perfect crust formation every time.
• Use high smoke point oil like avocado or canola to enhance flavor and prevent sticking.
• Cook time varies by thickness—adjust for rare to well-done preferences (5–12 minutes).
• Always rest steak after cooking to lock in juices and maximize tenderness before slicing.
• Pat steak dry before seasoning for better browning and improved texture in the air fryer.

Why You Should Try Cooking Steak in an Air Fryer

Let’s be honest: cooking the perfect steak can feel like a high-stakes game. You want that rich, caramelized crust on the outside, but a juicy, tender center—without overcooking it to rubber. And if you’re like me, you’ve probably spent years mastering the grill, the stovetop, or even the oven. But what if I told you there’s a faster, more convenient way to get restaurant-quality results? Enter the air fryer.

I first tried cooking steak in my air fryer on a whim. My oven was full, my grill was covered in snow, and I just wanted a quick, no-fuss dinner. I seasoned a ribeye, popped it in the air fryer, and set the timer. Ten minutes later, I had a perfectly medium-rare steak with a beautiful sear. I was hooked. Since then, I’ve experimented with different cuts, seasonings, and techniques—all with impressive results. The air fryer isn’t just for fries and chicken wings. It can absolutely handle steak, and in many cases, it outperforms traditional methods.

How Does an Air Fryer Cook Steak?

The Science Behind Air Frying

An air fryer works by circulating hot air around food at high speed, using a convection mechanism. This mimics the effect of deep frying but with little to no oil. The rapid airflow creates a Maillard reaction—the chemical process that gives steak its delicious, browned crust—while the interior stays moist and tender.

Unlike grilling, where heat comes from below and can cause flare-ups, or stovetop cooking, which requires constant flipping and monitoring, the air fryer surrounds the steak with consistent heat. This means more even cooking and less risk of burning or undercooking. Plus, the closed environment traps heat, reducing cooking time significantly.

Why It’s Ideal for Steak

Steak thrives on high heat and quick cooking. The air fryer delivers both. Here’s why it’s such a great fit:

• Speed: Most steaks cook in 8–14 minutes, depending on thickness and desired doneness.
• Consistency: The even airflow reduces hot spots, so your steak cooks uniformly.
• Less mess: No splattering oil or greasy pans to clean afterward.
• Convenience: No need to preheat an oven or fire up a grill. Just season, place, and press start.

One thing to keep in mind: air fryers vary in size and power. A smaller basket (like in compact models) may only fit one or two thin steaks at a time. But for weeknight dinners or small households, this is a non-issue.

I once cooked two New York strip steaks side by side in my 5.8-quart air fryer. They fit snugly but didn’t overlap, and both came out with a gorgeous crust and perfect medium-rare center. The key? Not overcrowding the basket. Airflow is everything.

Choosing the Right Cut of Steak for Your Air Fryer

Best Cuts for Air Frying

Not all steaks are created equal—especially when it comes to air frying. You want cuts that respond well to high heat and quick cooking. Here are my top picks:

• Ribeye: Marbled with fat, this cut stays juicy and develops a rich crust. One of the easiest to cook well in an air fryer.
• New York Strip: Leaner than ribeye but still tender. Great for a firmer bite and excellent sear.
• Filet Mignon: Tender but less fatty. Best for medium-rare or rare to avoid drying out.
• Sirloin: More affordable and still flavorful. Works best when cooked to medium or less to preserve tenderness.
• Flat Iron: Underrated but delicious. Cooks quickly and holds up well to bold seasonings.

Thicker cuts (1 to 1.5 inches) are ideal. They give you more control over doneness and are less likely to overcook. I’ve had success with 1.25-inch ribeyes—cooked to 130°F internal temperature, they were perfectly medium-rare with a 2-minute rest.

Cuts to Approach with Caution

Some cuts just don’t shine in the air fryer. Here’s what to avoid or modify:

• Flank or Skirt Steak: These are best when marinated and cooked quickly over high heat (like on a grill or cast-iron skillet). In an air fryer, they can dry out fast. If you use them, slice them thin after cooking and aim for rare to medium.
• Hanger Steak: Great flavor, but texture can turn chewy if overcooked. Use a meat thermometer and pull it at 125–130°F.
• Very Thin Cuts (under 1 inch): These cook too fast and can easily go from rare to well-done in seconds. If you only have thin steaks, reduce cook time by 1–2 minutes and check early.

One time, I tried a 0.75-inch sirloin. I set the timer for 8 minutes, but after 6, it was already medium-well. Lesson learned: adjust for thickness!

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

Prepping the Steak

The foundation of great steak starts before it hits the air fryer. Here’s how to prep:

1. Bring to room temperature: Take the steak out of the fridge 30–45 minutes before cooking. Cold steaks cook unevenly.
2. Pat dry: Use paper towels to remove excess moisture. A dry surface = better sear.
3. Season generously: Use kosher salt, freshly ground black pepper, and any other seasonings you like (garlic powder, onion powder, rosemary, etc.). I love a simple combo of salt, pepper, and a touch of smoked paprika.
4. Optional: Add oil: A light spray or brush of high-smoke-point oil (avocado, grapeseed, or canola) helps with browning. But it’s not required—especially if you’re using a well-marbled cut.

Pro tip: Don’t over-season. The air fryer intensifies flavors, so too much salt or spice can overpower the meat.

Cooking Process and Timing

Now for the main event. Here’s my go-to method for a 1.25-inch ribeye:

1. Preheat the air fryer to 400°F (200°C) for 3–5 minutes. This helps jumpstart the sear.
2. Place the steak in the basket. Don’t overcrowd. Leave space around it for air to circulate.
3. Cook for 6 minutes, then flip.
4. Cook for another 4–6 minutes, depending on desired doneness.
5. Use a meat thermometer to check internal temp. See the table below for reference.
6. Let rest for 3–5 minutes before slicing. This redistributes juices and prevents a dry bite.

For thinner cuts (1 inch), reduce total cook time to 8–10 minutes. For thicker cuts (1.5 inches), go for 12–14 minutes.

I once forgot to flip my steak. It came out with a great crust on one side but was undercooked on the other. Flipping is non-negotiable!

Resting and Serving

Resting is often overlooked, but it’s crucial. I like to place my steak on a wire rack over a plate to keep it elevated and prevent steaming. This preserves the crust while the juices settle.

After resting, slice against the grain for maximum tenderness. Serve with your favorite sides—roasted asparagus, garlic mashed potatoes, or a simple arugula salad. And don’t forget a pat of herb butter or a drizzle of balsamic reduction for extra flair.

Perfecting Doneness: Temperature Guide and Pro Tips

Steak Doneness Temperature Chart

Using a meat thermometer takes the guesswork out of cooking. Here’s a quick reference for internal temperatures (measured in the center, away from bone or fat):

Doneness	Internal Temp (°F)	Internal Temp (°C)	Texture
Rare	120–125	49–52	Cool red center, very soft
Medium Rare	130–135	54–57	Warm red center, tender
Medium	140–145	60–63	Pink throughout, slightly firm
Medium Well	150–155	66–68	Gray with slight pink, firm
Well Done	160+	71+	Gray throughout, very firm

Remember: steak continues to cook slightly while resting (carryover cooking). Pull it 5–10°F below your target temp. For example, remove at 125°F for medium-rare (will reach 130–135°F after resting).

Pro Tips for Consistency

• Use a meat thermometer: Your eyes and timer aren’t as reliable as a digital thermometer. I use a quick-read one and check at the 5-minute mark.
• Don’t skip the flip: One-sided cooking leads to uneven results. Flip once halfway through.
• Adjust for air fryer size: Larger models may cook faster; smaller ones may need extra time. Know your machine.
• Try the “reverse sear” method: For extra-thick steaks (1.75+ inches), cook at 275°F for 10–15 minutes first (to gently heat the center), then crank to 400°F for 3–4 minutes to sear.
• Marinate wisely: Acidic marinades (vinegar, citrus) can tenderize but may make the surface too wet. Pat dry thoroughly before cooking.

I once used a marinade with lemon juice. I didn’t dry the steak well enough, and the crust was pale and soggy. Lesson: dry = crisp.

Common Mistakes and How to Avoid Them

Overcrowding the Basket

This is the #1 mistake I see. People try to fit two thick steaks side by side, blocking airflow. Result? Steaks steam instead of sear, and cook unevenly.

Solution: Cook one steak at a time, or use thinner cuts that can lie flat without overlapping. If you must cook multiple, do it in batches.

Not Preheating

Skipping preheat means the steak starts cooking in a cold basket. The first few minutes are spent warming up, delaying the sear.

Solution: Always preheat for 3–5 minutes. Your crust will be deeper and more even.

Ignoring Resting Time

Cutting into steak immediately causes juices to flood out. You lose moisture and flavor.

Solution: Rest for at least 3 minutes. Use this time to prep sides or make a quick sauce.

Using Low-Quality Steak

The air fryer can’t magically turn a tough, low-grade steak into a tender one. Quality matters.

Solution: Buy USDA Choice or Prime if possible. Look for good marbling. When in doubt, choose ribeye or strip.

Forgetting to Flip

It happens! But it leads to one overcooked side and one undercooked side.

Solution: Set a timer reminder to flip halfway through. Or use tongs to flip gently—don’t pierce the meat.

Final Thoughts: Is the Air Fryer the Best Way to Cook Steak?

After dozens of trials—ribeyes, strips, sirloins, even a filet mignon—I can confidently say: yes, you can put steak in an air fryer. And you should. It’s fast, clean, and consistently delivers great results. The crust is crisp, the center is juicy, and cleanup is a breeze.

It’s not a replacement for grilling on a summer night or searing in a cast-iron skillet for a smoky flavor. But for weeknights, small kitchens, or when you just don’t want to heat up the whole house, the air fryer is a game-changer.

The key is understanding your cut, prepping properly, and using a thermometer. Once you master those, you’ll be turning out perfect steaks in under 15 minutes—no stress, no fuss. Whether you like it rare, medium, or somewhere in between, the air fryer can handle it.

So go ahead. Grab that steak from the fridge, season it up, and give it a try. I promise, once you taste that first bite—crisp outside, tender inside—you’ll be asking yourself, “Why didn’t I try this sooner?”

Frequently Asked Questions

Can I put steak in an air fryer?

Yes, you can absolutely cook steak in an air fryer! It’s a quick and convenient way to achieve a juicy, restaurant-quality steak with a crispy sear using little to no oil.

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

For perfect results, preheat your air fryer to 400°F (200°C), season the steak generously, and cook for 8–12 minutes (depending on thickness and desired doneness), flipping halfway through. Let it rest before slicing.

Can I put frozen steak in the air fryer?

Yes, you can cook frozen steak in the air fryer, but add 3–5 minutes to the cook time and ensure it reaches an internal temperature of 145°F (63°C) for food safety. For better flavor, thaw and season first.

Do I need to flip steak in the air fryer?

Yes, flipping the steak halfway through cooking ensures even browning and consistent doneness. Use tongs to avoid piercing the meat and losing juices.

How long does it take to cook a 1-inch steak in an air fryer?

A 1-inch steak typically takes 9–11 minutes at 400°F (200°C) for medium-rare. Adjust time based on your preferred doneness—use a meat thermometer to verify internal temperatures (130°F for rare, 140°F for medium).

Can I get a good sear on steak in an air fryer?

Yes! The air fryer’s high heat and circulating air create a flavorful crust similar to pan-searing. For extra sear, lightly coat the steak with oil or butter before cooking, or finish under a broiler for 1–2 minutes.