How Long Should A Steak Cook In The Air Fryer? | Time Chart

You want a steakhouse-quality dinner, but you do not want to fill your kitchen with smoke or deal with grease splatter on the stove. The air fryer is the solution. It circulates superheated air to create a crust that rivals a cast-iron skillet, often in less time.

Many home cooks worry about overcooking expensive cuts of beef. This machine moves fast. A minute or two implies the difference between a juicy ribeye and a tough piece of leather. Getting the timing right depends on thickness, temperature, and your specific preference.

This guide breaks down exactly how long you need for every level of doneness. We also cover prep steps that guarantee tenderness and how to handle different cuts of meat.

Air Fryer Steak Time And Temp Guide

This chart provides a broad overview of timing based on the most common steak thickness found in grocery stores. Use this as your primary reference before you start cooking.

We base these numbers on a preheated air fryer running at 400°F (200°C). If your unit runs hot, check the meat one minute early.

Steak Thickness	Doneness Level	Total Cook Time (400°F)
1-inch	Rare (Cool Red Center)	8 – 10 Minutes
1-inch	Medium-Rare (Warm Red)	10 – 12 Minutes
1-inch	Medium (Warm Pink)	12 – 14 Minutes
1-inch	Medium-Well (Slight Pink)	14 – 16 Minutes
1-inch	Well Done (No Pink)	16 – 18 Minutes
1.5-inch	Rare	10 – 12 Minutes
1.5-inch	Medium-Rare	12 – 15 Minutes
1.5-inch	Medium	15 – 18 Minutes
2-inch (Filet Mignon)	Medium-Rare	18 – 22 Minutes
Any Thickness	Resting Time	5 – 10 Minutes

Factors That Change How Long Should A Steak Cook In The Air Fryer

The chart above gives you a solid starting point. However, several variables can shift the clock forward or backward. Understanding these nuances helps you nail the perfect bite every time.

The Thickness of the Cut

Thickness matters more than overall weight. A 10-ounce filet mignon is tall and thick, while a 10-ounce flank steak is wide and thin. The thick filet takes much longer for heat to penetrate the center.

Measure your steak with a ruler if you are unsure. Most supermarket pre-packs are around one inch. Butcher cuts often lean toward 1.5 inches.

Starting Temperature of the Meat

Never throw a cold steak straight from the fridge into the basket. Cold meat cooks unevenly. The outside will burn before the inside reaches a safe temperature.

Let the beef sit on the counter for 20 to 30 minutes. This brings it closer to room temperature. This simple step helps the meat cook evenly and reduces the total cooking time slightly.

Bone-In vs. Boneless

Bone acts as an insulator. The meat right next to the bone cooks slower than the rest of the steak. If you are cooking a bone-in ribeye or T-bone, you might need to add an extra minute or two to get the meat near the bone to your desired doneness.

Choosing The Right Cut For Air Frying

Not all steaks behave the same way under high-speed convection heat. Some cuts thrive, while others dry out if you aren’t careful.

Ribeye

This is the king of air fryer steaks. It has high fat content and marbling. As the air fryer blasts the meat with heat, that fat renders down, basting the steak from the inside out. It stays juicy even if you accidentally cook it a minute too long.

New York Strip

A strip steak is slightly firmer than a ribeye but still has decent fat on the edge. It holds up well to the intense heat. Just make sure to trim any hard outer fat that might burn before it renders.

Sirloin

Sirloin is leaner. It is a fantastic, budget-friendly option, but it leaves little room for error. You must pull it exactly when it hits temperature. Overcooking sirloin results in a dry, chewy texture quickly.

Filet Mignon

This cut is thick and very lean. You get tenderness, but you don’t get the fat protection of a ribeye. You might need to spray a little extra oil on the exterior to help form a crust without drying out the surface.

Preparing Your Steak For Best Results

The work you do before pressing the “Start” button defines the quality of your meal. You cannot fix poor prep with cooking time alone.

The Dry Brine Technique

Moisture is the enemy of browning. If your steak is wet, it will steam instead of sear. To get a good crust, pat the meat completely dry with paper towels.

Salt the meat liberally on all sides about 45 minutes before cooking. This is called dry brining. The salt pulls moisture out, dissolves into a brine, and then gets reabsorbed into the meat. This seasons the steak deep inside and breaks down muscle fibers for tenderness.

Oil Selection

You need a high smoke point oil. Olive oil can smoke at 400°F, creating a burnt flavor. Avocado oil or grapeseed oil are better choices. They handle high heat without breaking down.

Rub the oil directly onto the steak, not the basket. This ensures the seasoning sticks and the heat transfers directly to the meat fibers.

Seasoning Advice

Keep it simple. Salt, black pepper, and garlic powder work well. Avoid marinades with high sugar content (like teriyaki) unless you add them in the last minute. Sugar burns rapidly at 400°F and will turn your crust bitter and black.

Step-By-Step Cooking Instructions

Follow this workflow to get consistent results regardless of which air fryer model you own.

1. Preheat the Air Fryer

Do not skip this. Preheating ensures the cooking chamber is hot the moment the meat hits the metal. This creates an immediate sear. Set your unit to 400°F and let it run empty for 3 to 5 minutes.

2. Arrange the Meat

Place steaks in a single layer in the basket. Do not overlap them. Air fryers work by circulating hot air. If you crowd the basket, the air cannot reach the sides of the meat, and you will end up with gray, soggy spots.

3. The Midway Flip

Halfway through the cooking time, open the basket and flip the steaks. This ensures both sides get direct exposure to the heating element. It also helps the internal juices redistribute.

4. Check the Temperature

Start checking the internal temperature about two minutes before the suggested time ends. Every air fryer is different. Some have higher wattage and cook faster. Trust your thermometer, not just the clock.

Using An Instant-Read Thermometer

Using a digital meat thermometer is the only way to guarantee safety and preference. Poking the meat to check firmness is unreliable.

Insert the probe into the thickest part of the steak. Make sure you do not touch the bone or push through to the bottom of the basket. Pull the steak when it is about 5 degrees lower than your target temperature. The temperature will continue to rise as it rests.

Internal Temperature Goals

• Rare: Pull at 120°F (Final: 125°F)
• Medium-Rare: Pull at 130°F (Final: 135°F)
• Medium: Pull at 140°F (Final: 145°F)
• Medium-Well: Pull at 150°F (Final: 155°F)
• Well Done: Pull at 160°F (Final: 165°F)

According to safety guidelines, the USDA recommends cooking beef to at least 145°F and allowing it to rest. Many enthusiasts prefer lower temperatures for texture, but you should be aware of the official safety standards.

The Importance Of Resting Meat

This is the hardest part: waiting. When you take the steak out of the air fryer, the juices are bunched up in the center due to the high heat constriction.

If you cut into it immediately, those juices will spill out onto the cutting board, leaving you with dry meat. Let the steak rest on a plate or board for 5 to 10 minutes. This relaxes the muscle fibers and lets the juices spread back out to the edges.

Resting with Butter

Place a slice of compound butter (butter mixed with herbs and garlic) on top of the steak while it rests. The residual heat melts the butter, adding a rich, glossy finish that mimics high-end restaurant service.

Adjusting Times For Different Air Fryer Models

Air fryers come in two main styles: basket and oven-style. How long should a steak cook in the air fryer usually depends on which one you have.

Basket Style

These units (like Ninja or Cosori) have a smaller cooking chamber. The heating element is very close to the food. They tend to cook faster. Stick to the lower end of the time ranges provided in the chart.

Oven Style

These look like miniature toaster ovens. They have more internal volume. Heat takes longer to circulate fully. You might need to add 1 to 3 minutes to the total cook time. Place the rack in the middle position to balance heat flow.

Troubleshooting Common Steak Issues

Sometimes things don’t go according to plan. Here is how to fix common problems.

The Exterior Is Gray

This usually means the steak was too wet or the air fryer wasn’t hot enough. Next time, dry the meat thoroughly and make sure you preheat for a full 5 minutes. A light spray of oil also helps conduct heat for better browning.

The Steak Is Tough

You likely overcooked it or didn’t let it rest. Sirloin and round steaks get tough very fast past medium. Try using a marinade with an acidic component (like lemon juice or vinegar) next time to break down fibers before cooking.

Smoke Coming From The Machine

Steak fat renders and drips into the bottom of the basket. At 400°F, that fat hits the hot metal and smokes. To stop this, put a slice of bread or a little water in the bottom drawer (under the basket) to catch the grease. The bread soaks it up, and water prevents it from burning.

Variations: Frozen Steak In The Air Fryer

You can cook a steak from frozen if you forgot to thaw dinner. It works surprisingly well because the rapid air flow cooks the outside while the inside slowly thaws.

Lower the temperature to 360°F. You don’t want the outside to burn before the inside thaws. Cook for 18 to 24 minutes depending on thickness. You won’t get the same perfect crust as a thawed steak, but it saves the meal in a pinch.

Season the steak halfway through cooking. Salt won’t stick to a frozen block of ice. Wait until the exterior thaws slightly (about 6 minutes in), then open the basket and apply your seasoning.

Reheating Leftover Steak

Microwaves ruin leftover steak. They turn the meat rubbery and gray. The air fryer is the best tool for bringing a steak back to life without cooking it further.

The goal here is gentle warming, not cooking. You want to heat it just enough to be pleasant to eat.

Reheating Guide For Leftovers

Use this table to reheat without drying out your expensive beef. Keep temperatures low to protect the internal doneness.

Food Item	Temperature	Time
Sliced Steak	350°F	2 – 3 Minutes
Whole Steak	350°F	4 – 6 Minutes
Steak Tips/Bites	350°F	2 – 3 Minutes
Frozen Cooked Steak	350°F	8 – 10 Minutes

Serving Suggestions To Complete The Meal

Since the air fryer handles the main protein efficiently, you have time to prep sides. If you have a dual-basket air fryer, you can cook sides simultaneously.

Roasted asparagus is a classic pairing. It takes about 8 minutes at 400°F, so you can toss it in when you flip the steak if you have room. Potatoes are another solid choice, though they take longer. Start baked potatoes or wedges 15 minutes before the meat goes in.

Sauce Pairings

A good sauce elevates a simple air-fried steak. Chimichurri adds a fresh, herby kick that cuts through the fat of a ribeye. For leaner cuts like sirloin, a creamy peppercorn sauce or a blue cheese crumble adds necessary richness.

Frequently Asked Questions About Air Frying Beef

Do I need to flip the steak?

Yes. While air fryers circulate air, the heat source is usually on top. Flipping ensures the bottom gets a nice sear and prevents the top from burning. It also helps cook the meat evenly from both sides.

Can I use aluminum foil?

You can use foil, but be careful. Do not cover the entire bottom of the basket. The machine needs airflow to work. If you block all the holes, your steak will steam instead of roast. Use foil only to catch heavy grease, or opt for perforated parchment paper liners made specifically for air fryers.

Why is my air fryer smoking?

Fatty cuts like ribeye drip a lot of grease. If your machine smokes, pause it and wipe out the bottom drawer carefully. Adding a small amount of water to the bottom tray before cooking helps cool the dripping grease instantly, preventing smoke clouds.

Final Tips For The Perfect Bite

Mastering this appliance changes your weeknight dinner routine. You get the flavor of a grill with the cleanup of a toaster. Remember that consistency comes from tracking your results. If 12 minutes was perfect for your machine, write it down.

Always prioritize the internal temperature over the clock. Meat is a natural product and varies in density. A thermometer never lies. With good seasoning, a hot preheat, and a little patience during the resting period, you will serve restaurant-quality beef every time.

Keep your air fryer clean. Old grease buildup affects the flavor of fresh food and can cause smoking issues. A clean basket ensures better airflow and tastier results for your next batch of steaks.

Check out more details on beef cuts and handling at Beef. It’s What’s For Dinner to understand what you are buying before you start cooking.