Can You Cook a Filet Mignon in an Air Fryer Perfectly Every Time

Yes, you can cook a filet mignon in an air fryer perfectly every time—with the right technique, this countertop appliance delivers a juicy, restaurant-quality steak with a flavorful sear in under 15 minutes. Preheat, season, and cook at 400°F for 9–12 minutes, flipping halfway, to achieve a consistent medium-rare finish without the guesswork of a grill or stovetop.

Key Takeaways

• Yes, you can: Achieve perfect filet mignon in an air fryer with proper technique.
• Preheat for success: Always preheat the air fryer for even, consistent cooking.
• Season generously: Pat dry, then season well for optimal sear and flavor.
• Use high heat: Cook at 400°F (205°C) for a crisp crust and tender interior.
• Monitor doneness: Use a meat thermometer to hit your ideal internal temperature.
• Rest before slicing: Let it rest 5–10 minutes to retain juices and improve texture.

Can You Cook a Filet Mignon in an Air Fryer Perfectly Every Time?

Let’s be honest—cooking a filet mignon feels like a high-stakes game. It’s tender, expensive, and often reserved for special occasions. The last thing you want is to ruin a $30 steak because your pan was too hot or your oven didn’t heat evenly. I’ve been there: nervously watching the clock, flipping the steak too early, and ending up with something that’s either charred on the outside or still mooing on the inside. So when I first heard about cooking filet mignon in an air fryer, I was skeptical. Could this countertop appliance—best known for crispy fries and reheating leftovers—really handle a delicate cut of beef with precision?

After testing it out more times than I’d like to admit (yes, I ate a lot of steak that week), I can confidently say: yes, you can cook a filet mignon in an air fryer—and do it perfectly, every time. The secret isn’t magic; it’s understanding how the air fryer works, how steak behaves under high heat, and how to tweak timing and temperature for your specific cut. In this guide, I’ll walk you through everything I’ve learned—from selecting the right steak to achieving that restaurant-quality crust and juicy center—without needing a grill or a sous vide setup. Whether you’re a beginner or a seasoned home cook, this method is fast, consistent, and surprisingly forgiving.

Why the Air Fryer Is a Game-Changer for Filet Mignon

You might be thinking, “Wait, isn’t an air fryer just a mini convection oven?” Technically, yes—but that’s exactly why it’s perfect for filet mignon. The rapid circulation of hot air mimics the intense sear of a grill while maintaining even heat distribution, something traditional stovetop methods struggle with. No more hot spots on the pan or uneven browning. The air fryer delivers a crisp exterior and tender interior with minimal effort.

How Air Fryers Work (And Why It Matters for Steak)

Air fryers use a powerful fan to blow hot air (typically 350°F to 400°F) around food at high speed. This process, called convection, creates a Maillard reaction—the chemical reaction that gives seared meat its rich, browned crust. Unlike grilling, which can dry out thinner cuts, the air fryer’s enclosed space helps retain moisture. For filet mignon, which is naturally lean and prone to drying out, this is a huge advantage.

Here’s a real-world example: I once cooked two identical 8-ounce filets—one on the grill and one in the air fryer. The grill version was delicious but lost about 15% of its weight due to fat rendering and moisture evaporation. The air fryer version? Only 8% loss, with a more even doneness from edge to center.

Speed and Convenience

Let’s talk time. A typical grill or stovetop method takes 10–15 minutes of active cooking, plus preheating. With an air fryer, you’re looking at 8–12 minutes total, including preheat (if needed). No flipping required every 30 seconds. No splattering oil on your stovetop. Just place the steak in the basket, set the timer, and walk away. This makes it ideal for weeknight dinners when you don’t have 30 minutes to babysit a pan.

Consistency You Can Count On

One of the biggest frustrations with steak is inconsistency. One night it’s perfect; the next, it’s overcooked. The air fryer eliminates that guesswork. Once you find your ideal settings (which we’ll cover below), you can replicate the same results every time. This is especially helpful if you’re cooking for guests or want to impress without stress.

Choosing the Right Filet Mignon for Air Frying

Not all filet mignons are created equal. The cut, thickness, and even the marbling can affect how it cooks in an air fryer. Here’s what to look for to ensure success.

Thickness Matters More Than You Think

For air frying, aim for a steak that’s 1 to 1.5 inches thick. Thinner cuts (under 1 inch) cook too quickly and risk drying out. Thicker cuts (over 2 inches) may develop a crust before the center reaches your desired doneness, requiring a rest or reverse sear—something we’ll cover later. A 1.25-inch steak is the sweet spot: it sears beautifully while staying juicy inside.

Pro tip: If your steak is too thick, you can butterfly it. Slice it horizontally (almost all the way through), then open it like a book. This increases surface area for better browning without overcooking the center.

Look for Dry-Aged or Well-Marbled Cuts

While filet mignon is naturally lean, a little marbling goes a long way in flavor. Choose a steak with light to moderate marbling (white flecks of fat throughout the meat). Dry-aged filet mignon, if available, is even better—it has a deeper, nuttier flavor and slightly firmer texture that holds up well to high heat.

Avoid overly fatty or watery cuts. Excess moisture can cause steaming instead of searing, leading to a pale, rubbery crust. If your steak looks wet, pat it dry with paper towels before seasoning.

Fresh vs. Frozen: Yes, You Can Air Fry Frozen Steak

Yes, you read that right. If you forgot to thaw your steak, you can cook it straight from the freezer—just add 2–3 minutes to the cook time. However, for best results, I recommend thawing in the fridge overnight. A thawed steak cooks more evenly and develops a better crust. If you’re in a pinch, the frozen method works, but the texture will be slightly less tender.

Step-by-Step Guide to Air Frying Filet Mignon

Now, let’s get into the nitty-gritty. Follow these steps for a foolproof, restaurant-quality filet mignon every time.

1. Prep the Steak (The Foundation of Flavor)

• Pat dry: Use paper towels to remove all surface moisture. Wet steak steams instead of sears.
• Season simply: Generously coat both sides with kosher salt and freshly ground black pepper. Optional: add a light dusting of garlic powder or smoked paprika for extra flavor.
• Let it rest: Allow the steak to sit at room temperature for 20–30 minutes. This ensures even cooking. (Yes, even in winter—just keep it covered on the counter.)

Why this matters: Cold steak from the fridge cooks unevenly. The outer layers will be overdone before the center warms up. Room temp = even doneness.

2. Preheat Your Air Fryer (Or Don’t)

Some air fryers benefit from preheating; others don’t. Here’s the rule of thumb:

• Preheat (5 minutes at 375°F): If your air fryer has a “preheat” function or heats unevenly (common in budget models).
• No preheat: If you have a high-quality model (like Ninja, Instant Vortex, or Cosori) that reaches temperature quickly.

Pro tip: Place a small metal bowl or trivet in the basket during preheat to protect the steak from direct heat at startup.

3. Arrange the Steak for Optimal Airflow

• Place the steak in the basket without overlapping. If cooking multiple steaks, leave at least 1/2 inch between them.
• For extra crispiness, use a steel trivet or grill pan insert (if your model allows). This elevates the steak, allowing air to circulate underneath.

4. Set the Time and Temperature (The Magic Numbers)

Here’s the core of the method:

• 375°F for 8–12 minutes (for 1–1.5 inch thick steaks).
• Flip halfway through (at 4–6 minutes) for even browning.

Use this quick guide based on doneness:

Doneness	Total Time (375°F)	Internal Temp (Resting)
Rare	8–9 minutes	120–125°F
Medium-Rare	10–11 minutes	130–135°F
Medium	11–12 minutes	140–145°F
Medium-Well	13–14 minutes	150–155°F

Note: Always use a meat thermometer for accuracy. Insert it into the thickest part, avoiding fat or bone.

5. Rest and Slice (The Forgotten Step)

• Rest for 5–7 minutes on a warm plate or cutting board. Tent loosely with foil.
• During rest, the steak’s internal temperature will rise by 5–10°F (carryover cooking). This is why we pull it off at the lower end of the temp range.
• Slice against the grain for maximum tenderness. Filet mignon has a tight grain, but cutting perpendicular to the muscle fibers makes it even more melt-in-your-mouth.

Common Mistakes (And How to Fix Them)

Even with the right method, things can go wrong. Here are the pitfalls I’ve encountered—and how to avoid them.

Overcrowding the Basket

Air fryers rely on airflow. If you cram in two thick steaks side by side, they’ll steam instead of sear. Result? A soggy, pale crust. Solution: Cook one steak at a time, or use a larger air fryer (6+ quarts). If you must cook multiple, cut them thinner (3/4 inch) and reduce cook time by 1–2 minutes.

Forgetting to Flip

While air fryers circulate heat well, the top of the steak gets more direct exposure. Skipping the flip leads to uneven browning. Solution: Set a timer for halfway through. Flip gently with tongs to avoid losing the crust.

Using Too Much Oil

A light spray of oil (avocado, canola, or grapeseed) helps browning, but too much creates smoke and a greasy texture. Solution: Use a misting spray bottle or brush on 1/2 tsp per side. Avoid olive oil—it burns at high temps.

Ignoring Carryover Cooking

Pulling the steak at 135°F for medium-rare? It might hit 145°F after resting—too well-done. Solution: Remove the steak 5°F below your target temp. For example, take it out at 130°F for a perfect 135°F medium-rare.

Skipping the Rest

Resting allows juices to redistribute. Cut into a hot steak, and you’ll lose precious moisture. Solution: Set a timer for 5 minutes. Use this time to warm your plates or make a quick pan sauce.

Advanced Techniques for Next-Level Results

Once you’ve mastered the basics, try these pro tricks to elevate your air fryer filet mignon.

Reverse Sear for Thick Cuts

If you have a 2-inch filet, try the reverse sear:

1. Air fry at 275°F for 10–12 minutes (until center reaches 10–15°F below target temp).
2. Increase to 400°F and cook 2–3 minutes per side for a crust.

This method ensures even doneness without overcooking the edges.

Add a Compound Butter

Mix 2 tbsp softened butter with 1 minced garlic clove, 1 tsp chopped parsley, and a pinch of salt. Slather it on the steak during the last 2 minutes of cooking. It melts into the crust, adding richness and flavor.

Use a Meat Thermometer with a Probe

Models like the ThermoPro TP03 or Meater+ allow you to monitor temperature in real time. Insert the probe before air frying, and you’ll know exactly when to pull the steak—no guesswork.

Infuse Smoke Flavor (Yes, in an Air Fryer)

Place a small piece of soaked wood chip (apple, hickory) in a foil pouch on the bottom of the basket. The smoke will subtly flavor the steak without overpowering it. (Avoid liquid smoke—it’s too strong.)

Final Thoughts: Is the Air Fryer Worth It for Filet Mignon?

After months of testing, I can say with confidence: cooking filet mignon in an air fryer is not just possible—it’s one of the most reliable methods I’ve tried. It’s faster than grilling, less messy than pan-searing, and more consistent than the oven. You get a perfect crust, juicy interior, and minimal cleanup. And the best part? You don’t need to be a culinary expert to nail it.

That said, it’s not magic. The air fryer won’t turn a poor-quality steak into a masterpiece. It works best with a good cut, proper prep, and attention to detail. But once you dial in your timing and technique, you’ll wonder why you ever used anything else. Whether you’re cooking for a date night, a family dinner, or just treating yourself, the air fryer delivers restaurant-quality results with home-cook simplicity.

So go ahead—grab a filet, fire up your air fryer, and enjoy a steak that’s tender, flavorful, and cooked to perfection. You’ve got this. And the next time someone asks, “Can you cook a filet mignon in an air fryer?” you can smile and say, “Absolutely—and I’ll show you how.”

Frequently Asked Questions

Can you cook a filet mignon in an air fryer without drying it out?

Yes, you can cook a filet mignon in an air fryer perfectly while keeping it juicy. The key is to avoid overcooking by using a meat thermometer and removing the steak at 5°F below your target temperature (e.g., 125°F for medium-rare).

What temperature should you set the air fryer to for filet mignon?

For best results, preheat your air fryer to 400°F. This high heat ensures a quick sear and even cooking, locking in the steak’s natural juices for a restaurant-quality finish.

How long does it take to cook filet mignon in an air fryer?

Cooking time typically ranges from 8–12 minutes, depending on thickness and desired doneness. Flip the steak halfway through and check internal temperature to ensure precision.

Do you need to flip filet mignon in the air fryer?

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

Can you get a good sear on filet mignon in an air fryer?

Absolutely! The air fryer’s circulating hot air creates a crispy, caramelized crust similar to pan-searing. Pat the steak dry and lightly oil it before cooking for optimal sear results.

What’s the best way to season filet mignon for air fryer cooking?

Keep it simple with salt, pepper, and garlic powder, or add herbs like rosemary. Avoid wet marinades, as excess moisture can hinder searing—pat the steak dry before seasoning.