Easy Air Fryer Steak Recipes

There are nights when I want steak without the whole grill situation. Shoes are off, kids are trying to feed the dog Cheerios, and I just want something juicy and fast. That’s this: thick-cut steak rubbed with a simple, punchy seasoning, tossed in the air fryer, and finished with a melty butter situation that drips into every little sear line. It’s weeknight-friendly but fancy enough to make me feel like I did something impressive… even if I’m wearing mismatched socks.

My husband calls this “date night without a babysitter” and honestly? Accurate. The first time I made it, I overcooked one steak by like two minutes and he still raved so hard I thought I’d blacked out. Now it’s the thing we make when friends drop by, when the game is on, or when we did absolutely nothing to deserve steak except survive Monday. The kids steal the crispy salty edges and we fight them for it. Family bonding, I guess.

How to Make It

Grab two 1-inch steaks—ribeye or NY strip are my go-tos. Pat them super dry. Like, paper-towel spa day. If you’ve got 30 minutes, salt them now and let them hang out on the counter to take the chill off. That little dry brine makes magic.

Preheat the air fryer to 400°F. Yes, preheating matters here. While it heats, rub the steaks with a tiny bit of oil, then hit them with kosher salt, black pepper, garlic powder, and a pinch of smoked paprika if you like that campfire vibe. Don’t drown them—just enough to coat.

When the air fryer’s hot, lay the steaks in without overlapping. Cook 4–5 minutes, flip, then another 3–5 minutes depending on your preferred doneness. I’m a 130°F girl (medium-rare), and for 1-inch steaks that’s usually around 8–10 minutes total. Use a thermometer and don’t guess. Guessing is how heartbreak happens.

Pull them out, drop a pat of butter on top, maybe a splash of Worcestershire or a squeeze of lemon, tent with foil, and let them rest 5 minutes. Don’t skip the rest. The juices redistribute and suddenly you’re a steak person.

✔Ingredient Notes

– Ribeye or NY Strip (1-inch thick): Ribeye is fatty and dreamy; strip is leaner with a beefy snap. Both work. Thinner steaks cook faster—watch them like a hawk.
– Kosher Salt: Big flakes cling better and season more evenly. If you only have table salt, use less—she’s salty.
– Black Pepper: Freshly cracked is a different universe. Pre-ground is fine if that’s what you’ve got.
– Garlic Powder: Gives instant savory without burning like fresh garlic can in the air fryer. Learned that the hard, smoky way.
– Smoked Paprika: Optional, but it fakes grill flavor. Don’t use hot paprika unless you like a kick.
– Neutral Oil (avocado or canola): Thin coat helps browning. Olive oil can work, but high heat oils behave better here.
– Butter: The glossy finishing move. If dairy-free, go with vegan butter or a drizzle of olive oil.
– Worcestershire or Lemon: A splash wakes everything up at the end. Not mandatory, but wow, does it help.

✔Recipe Steps

1. Pat steaks dry and season generously with kosher salt; rest at room temp 20–30 minutes if you can.
2. Preheat air fryer to 400°F for 5 minutes.
3. Rub steaks with 1–2 teaspoons oil and season with pepper, garlic powder, and smoked paprika.
4. Air-fry 4–5 minutes, then flip.
5. Continue 3–5 minutes more, or until 125–130°F for medium-rare (add 1–2 minutes for each higher doneness).
6. Rest 5 minutes under foil; top with butter and a splash of Worcestershire or lemon, slice, and serve.

What to Serve It With

– Air fryer potatoes or fries, because obviously.
– Simple arugula salad with lemon and parmesan—the peppery bite is perfect.
– Sautéed mushrooms and onions in butter. Steakhouse vibes at home.
– Roasted green beans or asparagus, extra flaky salt at the end.
– Chimichurri if you want to feel extra fancy. Or just mix parsley, garlic, olive oil, vinegar, done.

✔Tips & Mistakes

– Preheat the air fryer. Cold basket = sad, pale steak.
– Don’t crowd the basket. Give them breathing room so they brown, not steam.
– Pat dry like you mean it. Moisture is the enemy of crust.
– Use a thermometer. 125°F rare, 130°F medium-rare, 135°F medium, 145°F medium-well, 155°F well.
– Rest the steak. Five minutes makes it juicy and worth the wait.
– Watch thickness. Thinner steaks can be done in 6–7 minutes total; thicker ones need extra time.

✔Storage Tips

Leftovers? Fridge them in an airtight container up to 3–4 days. Reheat gently: a few minutes in the air fryer at 350°F or in a skillet with a touch of butter. You can also slice it cold for salads or breakfast with eggs—zero shame, actually delicious. Freeze tightly wrapped up to 2–3 months; thaw overnight in the fridge and reheat low and slow.

✔Variations and Substitutions

– Montreal steak seasoning swap: easy and great. Just cut the salt a bit.
– Pepper-crusted: press in lots of coarse pepper; cook the same, finish with butter.
– Garlic-herb butter: mash butter with parsley, chives, and a tiny garlic pinch; melt on top.
– Marinade mood: Go quick—1 hour max—so it doesn’t get mushy. Try olive oil, tamari/soy, garlic, and a little honey or brown sugar. Honey ↔ sugar both work.
– Gluten-free: tamari ↔ soy sauce if you’re splashing something savory.
– No butter? Olive oil or ghee finishes beautifully.
– Spicy: add cayenne or chipotle powder to the rub, or a few chili flakes at the end.

Frequently Asked Questions

Easy Air Fryer Steak Recipes

Juicy, tender air fryer steaks with a caramelized crust in under 20 minutes. Simple pantry spices, a touch of oil, and a pat of butter deliver restaurant-quality results at home.

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Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 2

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 New York strip steaks about 8 ounces each
• ▢ 1 tablespoon olive oil
• ▢ 1 teaspoon kosher salt
• ▢ 1 teaspoon black pepper freshly ground
• ▢ 1 teaspoon garlic powder
• ▢ 0.5 teaspoon smoked paprika
• ▢ 1 tablespoon unsalted butter for finishing
• ▢ 1 tablespoon fresh parsley chopped, optional

Instructions

Preparation Steps

• Preheat the air fryer to 400°F for 5 minutes.
• Pat steaks very dry with paper towels. Rub all over with olive oil.
• In a small bowl, combine salt, pepper, garlic powder, and smoked paprika. Season steaks on all sides.
• Place steaks in the air fryer basket, leaving space between them. Cook 8 to 10 minutes total, flipping halfway, until desired doneness (about 130°F to 135°F for medium-rare).
• Transfer steaks to a plate, top each with butter, and rest 5 minutes.
• Slice against the grain and garnish with parsley if desired. Serve immediately.

Notes

Cook time varies by steak thickness and air fryer model. For very thick steaks (1.5 inches), add 2 to 4 minutes. Always use an instant-read thermometer and rest steaks before slicing for the juiciest results.