Get a perfectly seared, steakhouse-quality steak from your air fryer in just 12 minutes! Crispy crust, juicy medium-rare inside — this will blow your mind. Follow our tested method and you'll get perfect results every single time.
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Season steaks generously with salt and let sit at room temperature for 30 minutes (or up to 24 hours in the fridge, uncovered). This draws out moisture then reabsorbs for deeper flavor.
Melt butter with crushed garlic cloves and fresh herbs. Set aside — you'll spoon this over the steak right after cooking.
Preheat for 5 minutes. A very hot air fryer is essential for the crust. Pat steaks completely dry with paper towels (removes surface moisture).
Add black pepper and garlic powder. Rub a thin layer of olive oil on all surfaces. Oil helps conduct heat and create crust.
Cook at 400°F: Rare = 8 min (125°F), Medium-rare = 10 min (135°F), Medium = 12 min (145°F). Flip halfway through cooking.
Transfer to a warm plate. Immediately spoon herb butter over the steak. Tent with foil and rest 5 minutes. Cutting early loses all the juices.
Absolutely! The air fryer creates excellent crust at 400°F and cooks very evenly. Many steak lovers prefer it over pan-searing because there's no oil splatter and the results are more consistent.
400°F is the ideal temperature. Cook times: Rare 8 min (125°F internal), Medium-rare 10 min (135°F), Medium 12 min (145°F), Well-done 14 min (160°F).
Ribeye is the best — the fat marbling keeps it moist during high-heat cooking. NY Strip is excellent too. Avoid very lean cuts like sirloin or filet — they dry out faster.
