Air Fryer Steak
A great steak needs a hot surface and exact timing, and both are easy to miss in a skillet or on the grill. Air fryer steak gives you a browned crust and a pink center in about 10 minutes, with far less smoke than pan searing. This guide covers a 1-inch New York strip, with times for each doneness level that also work for sirloin and other boneless steaks.
- Temperature
- 400°F200 °C
- Total time
- 20min
- Prep time
- 5min
- Servings
- 2
- Internal temp
- 145°F63 °C
- Per serving
- 540kcal
Why the air fryer works for steak
A good steak browns on the outside before the center overcooks. A skillet can do that, but it makes smoke and takes some practice. In an air fryer the hot air hits all sides of the steak at once, so the crust forms on both faces at the same time and you do not have to move a hot pan. The fat cap on a strip renders and crisps at the edges.
The air fryer will not give you the deep sear of a cast iron skillet or a charcoal grill, but it comes close for a weeknight. The result depends mostly on thickness and doneness, so measure the steak and use a thermometer. For small pieces of beef, such as cubed sirloin, see steak bites, and for a whole roast try beef tenderloin.
How to make steak in the air fryer
Tap a time to start a timer.
- Bring to room temperature Take the steaks out of the refrigerator before cooking. Pat them very dry with paper towels, because moisture prevents browning.
- Season Rub the steaks with the oil, then sprinkle both sides with the salt, pepper and garlic powder.
- Preheat Preheat the air fryer to 400 °F for .
- Cook Place the steaks in a single layer in the basket without touching. Cook for , flipping after . For a 1-inch steak, start checking at .
- Check the temperature Insert an instant-read thermometer sideways into the center. Take the steak out at 130–135 °F for medium-rare, or at 140 °F for medium, because it rises about 5 °F as it rests.
- Rest and finish Place the butter on top and rest the steaks for on a plate under a loose tent of foil. Slice against the grain.
Times and temperatures
| Air Fryer Steak | Temperature | Time |
|---|---|---|
| Rare, 1 inchPull at 120–125 °F | 400 °F (200 °C) | 6–8 min |
| Medium-rare, 1 inchPull at 130–135 °F | 400 °F (200 °C) | 8–10 min |
| Medium, 1 inchPull at 140 °F | 400 °F (200 °C) | 10–12 min |
| Well done, 1 inch | 400 °F (200 °C) | 14–16 min |
| Thick-cut, 1½ inches | 380 °F (190 °C) | 14–18 min |
| Frozen, 1 inchFlip twice | 380 °F (190 °C) | 16–20 min |
Times are a guide and depend on the size and wattage of your air fryer. Done at 145 °F (63 °C) in the center. See also air fryer cooking times for all foods.
Tips
- Choose steaks 1 to 1½ inches thick. Thin steaks overcook before they brown. New York strip and sirloin are the easiest to time, and other boneless steaks work too.
- Salt well. Kosher salt on the surface helps the crust, and a steak this thick can take a full teaspoon for two.
- Rest the steak. Five minutes keeps the juices inside, and the butter melts into the meat.
What to serve with steak
Steak goes with baked potatoes or French fries, creamed spinach, roasted asparagus or a wedge salad. For a classic steakhouse plate, add sautéed mushrooms and a dollop of garlic butter. A baked potato can cook in the air fryer before the steak and stay warm under foil, as in baked potatoes.
Storing and reheating
Refrigerate leftover steak in a sealed container for 3 to 4 days. Slice it before reheating, and warm the pieces in the air fryer at 320 °F for 2–3 minutes until they reach 165 °F. Cold slices are excellent on sandwiches, in salads and in fajitas.
Variations
- Garlic herb butter: Mix 1 tbsp softened butter with a minced garlic clove and chopped parsley, and place it on the hot steak.
- Steak rub: Replace the garlic powder with 1 tsp smoked paprika and ½ tsp onion powder.
- Reverse sear style: Cook thick steaks at 300 °F until 115 °F, then finish at 400 °F for 2 minutes per side.
- Ribeye Steak: For a dedicated recipe, see air fryer ribeye steak.
If it does not turn out right
- The steak is gray and not browned
- The surface was wet or the basket was crowded. Pat the steak completely dry, cook one or two at a time and always preheat the air fryer.
- The steak is overcooked
- Thermometer first, timer second. Pull the steak 5 °F below your target temperature, because it keeps cooking while it rests.
- The smoke alarm goes off
- Fatty steaks drip grease onto the hot drawer. Put 1–2 tablespoons of water in the bottom of the drawer to catch the fat, and clean the drawer between uses.
Questions and answers
How long do you cook steak in the air fryer?
A 1-inch New York strip or sirloin takes 8–10 minutes at 400 °F for medium-rare, 10–12 for medium and 14–16 for well done, flipped halfway. Thicker steaks need a few more minutes.
What temperature should steak be?
Rare is 120–125 °F, medium-rare 130–135 °F, medium 140–145 °F and well done 160 °F. The USDA recommends 145 °F with a 3-minute rest, though many cooks pull a steak earlier for medium-rare.
Can I cook steak from frozen in the air fryer?
Yes. Cook a frozen 1-inch steak at 380 °F for 16–20 minutes, flipping twice, and season it after the first 5 minutes. Check the center with a thermometer.
Can I reheat steak in the air fryer?
Yes. Warm slices at 320 °F for 2–3 minutes, or a whole steak for 4–5 minutes, until the center reaches 165 °F.
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