How Long To Cook Steak In Air Fryer | Juicy Every Time

When steak lands in the air fryer basket, the main question is simple: how long should it cook so the center stays juicy? Time shifts with thickness, temperature, and how pink you like the middle, but once you learn the pattern you can repeat good results from one steak to the next.

This guide shares cook times by doneness, shows how to adjust for thickness, and gives a method you can reuse. It also links to trusted food safety temperatures so your air fryer steak stays tender and safe.

How Long To Cook Steak In Air Fryer For Different Doneness

Most home cooks use 390–400°F for steak in the air fryer. At that heat, a 1-inch boneless steak usually needs around 8–14 minutes total. The shorter end suits rare meat, while the longer end suits steak that has only a little pink left in the center.

Use these times as a starting point, not a promise. Every air fryer model moves air differently, and steak thickness varies a lot. The table below gives a clear range so you can plan your meal and then fine-tune your own appliance.

Doneness	Internal Temp*	Approx Time (1-Inch, 400°F)
Rare	125°F (52°C)	8–9 minutes
Medium Rare	130–135°F (54–57°C)	9–10 minutes
Medium	140–145°F (60–63°C)	10–12 minutes
Medium Well	150–155°F (66–68°C)	12–13 minutes
Well Done	160°F+ (71°C+)	13–14 minutes
Thinner Steak (¾-Inch)	Same temps	Reduce time by 1–2 minutes
Thicker Steak (1¼–1½-Inch)	Same temps	Add 2–4 minutes

*Internal temperatures align with guidance that beef steaks should reach at least 145°F with a short rest for full safety, even if many steak fans prefer to stop a little lower for medium rare texture.

So the short version is that how long to cook steak in air fryer at 400°F ranges from about 8 minutes for rare meat up to about 14 minutes for a well done center. The rest of this article shows how to adjust those numbers with confidence.

Cooking Time For Steak In Air Fryer By Thickness

Thickness has a bigger effect on cook time than almost anything else. A thin sirloin can race from cold to overdone before you know it, while a thick ribeye needs patience so the center warms through without burning the outside.

For most air fryers at 400°F, these rules of thumb work well:

• ¾-inch steak: Aim for 6–9 minutes total, flipping halfway.
• 1-inch steak: Aim for 8–12 minutes total, flipping halfway.
• 1¼–1½-inch steak: Aim for 12–16 minutes total, flipping every 4–5 minutes.

Start at the lower end of the range if you like your steak red or pink, and move higher in the range if you prefer a center with only a hint of pink. Because air blows hard in the basket, edge fat crisps fast, so watch the outside toward the end of cooking and pull the steak once the thermometer looks right.

Best Temperature For Air Fryer Steak

Most recipes choose 390–400°F for steak in the air fryer because that range browns the surface while still giving the center a bit of time to come up to temperature. Lower heat can still work, but the meat spends longer in the range where bacteria grow, and the crust does not brown as much.

Food safety agencies list 145°F with a short rest as the safe minimum internal temperature for beef steaks. You can see this in the official safe minimum internal temperature chart. That number lines up with a medium steak. Many people enjoy steak at 130–135°F for medium rare, so weigh taste and safety in a way that fits your home.

A reliable instant-read thermometer matters more than the exact setting on the dial. Once you know your air fryer runs hot or cool, you can nudge the temperature or time slightly and still hit the same internal reading in the center of the meat.

Step-By-Step Method For Air Fryer Steak

Time charts give a range, but a simple method makes those numbers work in real life. Here is a repeatable way to cook steak in the air fryer that fits most boneless cuts between ¾ and 1½ inches thick.

Choose The Right Cut

Look for steaks with marbling and even thickness from end to end. Ribeye, strip, sirloin, and flat iron all work well. Thin minute steaks tend to cook so fast that they stay closer to the well done side, no matter how you time them.

Bring Steak Closer To Room Temperature

Pull the steak from the fridge about 20–30 minutes before cooking. This short rest on the counter takes the chill off, which helps the center warm through before the outside dries out. Keep the steak loosely covered and out of direct sun while it sits.

Dry And Season Generously

Pat the surface dry with paper towels so the air fryer can brown the meat instead of steaming it. Brush both sides with a light coating of oil that can handle high heat. Sprinkle salt and pepper on every side, plus garlic powder, onion powder, smoked paprika, or a favorite steak seasoning blend if you like.

Preheat The Air Fryer

Set the air fryer to 400°F and let it preheat for about 3–5 minutes with an empty basket. A hot basket helps the first side of the steak sear quickly so you get that flavorful crust without a long cook time.

Cook And Flip At The Right Time

Place the steak in a single layer in the basket with a little space around each piece. For a 1-inch steak aiming for medium rare, set the timer for 10 minutes. Flip once at the halfway point so both sides brown evenly. For thicker cuts or higher doneness levels, add a few minutes and flip every 4–5 minutes instead.

Check Temperature And Rest

Near the end of the time range, check the center with a thermometer pushed in from the side. When the reading is 5°F below your target, pull the steak and place it on a plate or board. Tent it loosely with foil and let it rest for at least 5 minutes. Carryover heat raises the temperature slightly and juices settle back through the meat.

In practice, this means a 1-inch steak cooked to medium rare in many air fryers will spend about 9–10 minutes in the basket at 400°F and then rest for 5–10 minutes on the counter before slicing.

Factors That Change Air Fryer Steak Time

Two steaks rarely behave exactly the same way. Several small details tilt things in one direction or another, so it helps to know what tends to speed up or slow down the cook.

Steak Thickness And Cut

Thicker steaks need more time for the center to warm through. A lean cut like sirloin usually cooks faster than a fatty ribeye because there is less dense fat to warm up. Bone-in steaks also need a little extra time, since bone slows the way heat moves through the meat.

Starting Temperature Of The Meat

Steak that goes into the basket straight from a cold fridge needs more time than steak that had a short rest on the counter. If your kitchen runs chilly, the steak may need an extra minute or two even after that rest.

Air Fryer Size And Basket Style

Compact air fryers with small baskets push hot air close to the steak, so the outside darkens quickly. Larger drawer-style models sometimes need a minute or two more. If you use a rack to cook two levels at once, rotate or swap positions halfway through so both layers see similar heat.

Marinades, Oil, And Fat Level

Wet marinades slow browning, since surface moisture must evaporate before the crust forms. Steaks brushed only with oil and dry seasoning usually brown faster and may shave a minute off the time range. Fatty steaks sometimes drip more into the basket, which can raise the heat briefly and deepen browning, so stay nearby while those cook.

Opening The Basket

Each time the basket opens, heat escapes. A quick peek and flip is fine, but long pauses with the drawer open can drop the air temperature and lengthen the cook. Have your thermometer ready so checks stay short.

All of these details shape the real cook time in your own kitchen. Charts set expectations, while your thermometer and eyes still make the final call.

Food Safety And Thermometer Tips For Steak

An air fryer can cook steak from fridge to plate in well under half an hour, but food safety still matters every step of the way. The United States Department of Agriculture advises cooking beef steaks to at least 145°F and then resting the meat for a few minutes before serving. You can see that advice on the USDA steak temperature guidance.

Some steak fans choose slightly lower internal temperatures for rare and medium rare meat. If you go that route, start with fresh steak, keep it refrigerated until just before cooking, and limit the time it stays in the temperature range where bacteria grow fastest.

Doneness	Target Temp	Safety Note
Rare	125°F (52°C)	Soft center; below USDA recommendation.
Medium Rare	130–135°F (54–57°C)	Warm red center; popular balance of texture and moisture.
Medium	140–145°F (60–63°C)	Pink center; 145°F meets USDA safety guidance.
Medium Well	150–155°F (66–68°C)	Slight hint of pink; firmer texture.
Well Done	160°F+ (71°C+)	No pink; drier texture, best with fattier cuts.

Use a thermometer with a thin probe and insert it from the side of the steak into the thickest part. Try not to push through to the opposite side, since that can give a reading that mixes hot surface and cooler center.

Wash the probe with hot soapy water between tests on different pieces of meat. This small habit cuts down the chance of spreading bacteria.

Serving And Resting Air Fryer Steak

Once the steak reaches your target temperature and rests, slice across the grain so each bite feels tender. Cutting against the direction of the muscle fibers shortens them, which makes the meat easier to chew.

Top the steak with a pat of herb butter, a drizzle of pan juices saved from the basket, or a spoonful of chimichurri. Simple sides like air fryer potatoes, roasted vegetables, or a crisp salad pair well and can cook while the steak rests.

The more you cook steak in your own air fryer, the more those time ranges will feel natural. Keep notes on thickness, setting, and doneness each time you cook. After a few dinners you will know exactly how long to cook steak in air fryer for your favorite result, with less guesswork and more tender bites.