Yes, you can cook steak in the air fryer; preheat, pat it dry, and cook to your target internal temperature.
Air fryers can turn a plain steak into a weeknight win. You get a hot blast of air, quick browning, and less splatter than a skillet. The trick is treating it like high-heat roasting: start dry, start hot, then stop at the right temperature.
This article gives you clear settings, a simple prep routine, and a way to hit rare, medium, or well-done without guessing. Keep a quick-read thermometer nearby and you’ll feel in control from the first steak you cook.
Air Fryer Steak Time And Temperature Starting Points
Use the table as a starting point, then fine-tune by internal temperature. Air fryer wattage, basket size, and steak shape can shift the clock. A thermometer keeps the finish on track.
| Steak Cut | Thickness | Basket Temp And Time |
|---|---|---|
| Ribeye | 1 inch | 400°F, 8–10 min, flip halfway |
| New York strip | 1 inch | 400°F, 8–11 min, flip halfway |
| Top sirloin | 1 inch | 400°F, 9–12 min, flip halfway |
| Filet mignon | 1½ inches | 390°F, 10–14 min, flip halfway |
| Flat iron | 1 inch | 400°F, 8–11 min, flip halfway |
| Flank steak | ¾–1 inch | 400°F, 7–10 min, flip halfway |
| Skirt steak | ½–¾ inch | 400°F, 6–9 min, flip halfway |
| Frozen steak | 1 inch | 360°F 6 min, then 400°F 8–12 min |
| Thick bone-in | 1½–2 inches | 375°F, 14–20 min, flip halfway |
Can I Cook Steak In The Air Fryer? What Changes Versus A Pan
Yes, and the biggest change is how browning happens. A skillet browns from direct contact, while an air fryer browns from hot air moving around the meat. You still want a dry surface, a hot start, and enough space for air to move.
If you’ve tried and ended up with a gray top, it’s usually one of three things: the steak went in wet, the basket was crowded, or the air fryer wasn’t hot yet. Fix those and the color comes back fast.
Pick The Right Steak For The Basket
Air fryers do best with steaks that are at least ¾ inch thick. Thin cuts cook fast and skip past the sweet spot. If thin steak is what you’ve got, cut the time and pull early, then rest.
Marbled cuts like ribeye and strip stay juicy because fat melts as the air circulates. Lean cuts like sirloin still work, yet they reward closer temp tracking and a short rest.
Use A Simple Seasoning That Browns
Salt and pepper go a long way. Add garlic powder, smoked paprika, or a pinch of chili flakes if you like a bolder bite. Sugar-heavy rubs can darken too fast at 400°F, so keep sweet blends for lower heat.
Oil is optional. A light brush of neutral oil on the steak surface can boost browning, but don’t soak it. Excess oil can smoke in some machines.
Prep Steps That Make Air Fryer Steak Taste Like Steak
These steps sound small, but they stack up. Each one helps the crust set while the center stays tender.
Dry The Steak Like You Mean It
Pat both sides with paper towels until the surface feels dry. Moisture turns into steam, and steam blocks browning. Dry meat is the first move toward a browned top.
Salt Early Or Salt Right Before Cooking
Two good options: salt 45–60 minutes ahead and leave the steak on a rack in the fridge with no lid, or salt right before it goes into the basket. The long salt window gives you a drier surface and deeper seasoning.
If you salt and then wait only 10–20 minutes, the steak can look damp. If you’re short on time, salt and cook.
Preheat The Air Fryer
Preheating matters. Set the air fryer to 400°F and give it 3–5 minutes. Starting hot means faster browning and a shorter time in the heat, which helps the middle stay on point.
Cook By Temperature Not Just Minutes
Minutes get you close. Temperature gets you right. Steak has a narrow window where it feels tender and juicy, so use a thermometer and pull a bit early for carryover heat.
Food safety guidance lists 145°F with a 3-minute rest as the minimum for whole cuts of beef. See the FSIS safe temperature chart for the full chart and rest notes.
Target Temperatures By Doneness
- Rare: pull at 120–125°F, rest to 125–130°F
- Medium-rare: pull at 125–130°F, rest to 130–135°F
- Medium: pull at 135–140°F, rest to 140–145°F
- Medium-well: pull at 145–150°F, rest to 150–155°F
- Well-done: pull at 155°F+, rest as needed
Where To Probe In A Steak
Slide the probe into the thickest part from the side, not from the top. Keep the tip away from bone and big pockets of fat. Check in two spots if the steak has an uneven shape.
Flip Once And Leave Room
Flip halfway through so both sides get direct airflow. Keep a little space around each steak. If two steaks touch, the contact points stay pale and the cook time creeps up.
Step By Step Air Fryer Steak Method
- Pat the steak dry, then season both sides with salt and pepper.
- Preheat the air fryer to 400°F for 3–5 minutes.
- Place steak in the basket in a single layer. If your basket sticks, use a light oil brush on the steak, not a spray on the basket.
- Cook 4–6 minutes, then flip.
- Cook 3–7 minutes more, checking temperature early.
- Pull the steak 5–10°F below your finish target and rest 5–10 minutes.
That’s the loop. After two cooks, your basket timing feels steady now.
Thickness And Bone Adjustments That Save Dinner
Steak thickness is the main reason one cook hits medium-rare and the next cook lands past it. A ½-inch steak can move from pink to gray in a blink. A 2-inch steak needs time for heat to reach the middle, so the surface can brown long before the center is ready.
Use a simple rule: thinner steaks want higher heat and less time, thicker steaks do better with a slightly lower setting so the crust does not race ahead of the center. If your air fryer only has a few presets, control the finish with the thermometer and start checking early.
Bone-In Steaks Take Longer
Bone slows heat flow, so bone-in cuts often take a few more minutes. Probe near the center, away from the bone. If one side is thicker, turn that side toward the hotter part of your basket after the flip.
Cooking Two Steaks At Once Without A Steam Bath
Two steaks are fine if the basket is wide enough for space between them. If your air fryer is tight, cook in batches. Crowding traps steam and slows browning, so you lose crust and timing gets messy.
When you cook two, place the thicker steak closer to the hotter side of the basket. Many air fryers run hotter near the back or near the heating coil. Swap positions after the flip if one steak is pulling ahead on temperature.
Frozen Steak In The Air Fryer Without A Rubbery Center
Frozen steak can work, and the plan is two-stage heat. Start lower to thaw the center, then raise heat to brown the outside. Season once the surface softens and will hold salt.
Run 360°F for 6 minutes, flip, then pat off any moisture on top. Season, raise to 400°F, and cook until you hit your target temperature. Expect the finish to take longer than fresh steak.
Resting And Slicing For A Juicy Bite
Resting is not a fancy extra. It’s a pause that lets juices settle so they stay in the meat when you cut. Put the steak on a plate, tent loosely with foil, and leave it alone for 5–10 minutes.
When it’s time to slice, cut against the grain on flank or skirt steak. For ribeye, strip, or sirloin, slice across the short direction so each piece stays tender.
For more on thermometer use and safe cooking targets, FoodSafety.gov has a clear chart at Safe Minimum Internal Temperatures.
Flavor Finishes That Fit Air Fryer Steak
If you want a steakhouse vibe, add a finish right after cooking. The steak is hot, the surface is dry, and fats melt fast.
Butter And Herb Spoon
Top the resting steak with a small pat of butter, cracked pepper, and chopped parsley. The butter melts into the crust and adds a glossy look.
Pan Sear For Extra Crust
If you want more crust than airflow can give, sear in a hot skillet for 30–60 seconds per side after air frying. Keep it short so you don’t overshoot your target temperature.
Sauce Shortcuts
Mix horseradish with sour cream and a squeeze of lemon. Or stir Dijon mustard into melted butter. Serve on the side so diners can control the punch.
Common Problems And Quick Fixes
Small tweaks solve most air fryer steak issues. Use this table when the steak isn’t doing what you expected.
| Problem | What’s Going On | Fix |
|---|---|---|
| Pale surface | Steak went in wet or basket wasn’t hot | Pat dry, preheat, cook at 400°F |
| Overcooked center | Time was too long for thickness | Check temp earlier, pull 5–10°F low |
| Tough chew | Lean cut cooked past medium | Stop at medium, rest, slice thin |
| Smoke | Too much oil or fat dripped on hot parts | Use less oil, clean basket, lower to 390°F |
| Uneven doneness | Steak thickness uneven or crowded | Trim to even thickness, leave space |
| Seasoning falls off | Surface still icy or damp | Warm a minute, pat dry, then season |
| Sticks to basket | Basket dry and steak surface tacky | Light oil on steak, flip with tongs |
| Burnt edges | Thin tips cooked too hard | Tie or tuck thin ends, lower time |
Air Fryer Steak Checklist For Repeatable Results
- Choose ¾-inch or thicker steak.
- Pat dry until the surface feels dry.
- Salt early or salt right before cooking.
- Preheat 3–5 minutes.
- Cook in a single layer, flip halfway.
- Probe temp early and pull 5–10°F low.
- Rest 5–10 minutes, then slice smart.
If you’ve been asking “can i cook steak in the air fryer?” the answer is yes. Treat the basket like a hot oven, track temperature, and the steak comes out browned and tender.
Next time you ask “can i cook steak in the air fryer?” keep the table settings close, then let your thermometer call the finish. That’s how you get repeatable steak nights without stress.