How Long For Steak In The Air Fryer? | Exact Cook Times

An air fryer can turn out a weeknight steak with a browned crust and a juicy center, but the clock matters. Too short and you get a gray band with a cold middle. Too long and the surface dries before the center reaches the doneness you want. The good news: you can get repeatable results with three inputs—thickness, cut, and your target internal temperature.

This guide gives you a tight timing range for common steaks, shows how to check doneness with a thermometer, and flags the small moves that stop overcooking. You’ll also get quick fixes for smoke, dry edges, and uneven browning.

If your question is how long for steak in the air fryer?, this page keeps you from burning dinner and wasting meat.

Quick Air Fryer Steak Timing Chart

Start here if you just want a solid time window. These ranges assume a preheated air fryer, steaks patted dry, and a flip halfway. If your steak is cold from the fridge, add 1 minute. If it’s closer to room temp, use the low end of the range.

Steak Type And Thickness	Temp And Time (Flip Halfway)	Pull At This Internal Temp
Ribeye, 1 inch	400°F, 9–11 min	125°F rare, 135°F medium-rare, 145°F medium
Ribeye, 1.5 inch	400°F, 12–14 min	125°F rare, 135°F medium-rare, 145°F medium
New York strip, 1 inch	400°F, 8–10 min	125°F rare, 135°F medium-rare, 145°F medium
Sirloin, 1 inch	400°F, 9–12 min	125°F rare, 135°F medium-rare, 145°F medium
Filet mignon, 1.5 inch	390°F, 10–13 min	125°F rare, 135°F medium-rare, 145°F medium
Flank or skirt, 0.75 inch	400°F, 6–8 min	130–135°F then slice thin
Thin steak, 0.5 inch	400°F, 4–6 min	Use 130–145°F, watch fast carryover
Frozen steak, 1 inch	400°F, 14–18 min	Pull 5°F under target, rest longer

How Long For Steak In The Air Fryer? By Cut And Thickness

The timer is only half the story. Two steaks can weigh the same and cook at different speeds if one is wide and thin and the other is compact and thick. Thickness drives the center temperature, while fat level changes how fast the surface browns.

Thick steaks (1.25 to 2 inches)

Thicker cuts like ribeye, strip, and filet reward a slightly lower heat if your air fryer runs hot. Use 390–400°F and plan for 11–16 minutes, flipping at the midpoint. Check temperature early. Once you pass the target, the air fryer won’t forgive it.

Standard steaks (1 inch)

This is the sweet spot for most baskets. Use 400°F and plan for 8–12 minutes. If you like a deeper crust, start at 400°F, then finish with a 1–2 minute bump after the center is close.

Thin steaks (under 1 inch)

Thin steaks cook fast and can turn chewy if you chase a dark crust. Keep them simple: 400°F for 4–7 minutes total, flip once, then pull a touch early. Slice against the grain to keep bites tender.

Doneness Targets That Keep You Safe And Happy

Time gets you close. A thermometer makes it repeatable. Insert the probe into the thickest part, aiming for the center, not the surface fat cap. Pull the steak when it’s 5°F under your goal, then rest it so carryover heat finishes the job.

Food safety guidance for whole cuts of beef sets 145°F with a 3-minute rest as a safe minimum. You can read the official chart at USDA FSIS safe temperature chart. Many people prefer medium-rare for tenderness, so decide what you’re comfortable serving in your kitchen.

Quick internal temperature guide

• Rare: pull at 120–125°F, rest to 125–130°F
• Medium-rare: pull at 130–135°F, rest to 135–140°F
• Medium: pull at 140–145°F, rest to 145–150°F
• Medium-well: pull at 150°F, rest to 155°F
• Well-done: pull at 160°F, rest to 165°F

Step-By-Step Method That Works In Most Air Fryers

This is the baseline process I use when I want a steak that eats like steak, not roast beef. It keeps the surface dry for browning and keeps the center from jumping past your target.

1) Pick the right steak for air frying

Ribeye and strip are forgiving since they carry more fat. Sirloin works well when it’s not too lean. Filet stays tender, but it can look pale unless you dry it well and season it boldly.

2) Dry, season, and oil lightly

Pat both sides with paper towels until dry. Season with salt and pepper. Add garlic powder or a steak rub if you like. Then brush or spray a thin coat of oil on the steak, not the basket. This limits smoke and still helps browning.

3) Preheat, then place with space

Preheat the air fryer for 3–5 minutes. Put the steak in a single layer with a gap around it so hot air can move. If you crowd the basket, you steam the surface and lose crust.

4) Cook, flip, then temp-check early

Cook at 390–400°F. Flip at halfway. Start checking temperature 2 minutes before the low end of your range. If you wait until the timer ends, you’ll miss the window on thinner cuts.

Thermometer placement in an air fryer basket

Air fryer heat comes from the top, so the upper surface can read hotter than the true center. Push the probe in from the side, parallel to the board, until the tip lands in the thickest middle. If the steak has a fat cap, avoid parking the tip in fat, since it reads higher and can trick you into pulling early.

Carryover heat is stronger than you think

A steak keeps climbing after it leaves the basket. Thin cuts may rise 2–4°F. Thick ribeye can rise 5–8°F, especially if you cooked at 400°F. That’s why “pull early, rest, then slice” is the safest rhythm for the doneness you want.

5) Rest, then slice the right way

Rest 3–8 minutes depending on thickness. Resting keeps juices from running out on the board. Slice across the grain, then finish with flaky salt or a small knob of butter.

Seasoning And Marinade Moves That Change Timing

Salt pulls moisture to the surface. That can slow browning if you rush it. If you salt right before cooking, pat dry again after a minute. If you salt 40 minutes ahead, the surface dries and the inside seasons more evenly.

Wet marinades add sugar and moisture, which can burn or smoke in an air fryer. If you marinate, wipe the excess off and use the low end of the time range. A dry rub with paprika, pepper, and a touch of brown sugar can work, but keep sugar light and watch the color after the flip.

Frozen Steak In The Air Fryer Without Dry Edges

Yes, you can cook steak from frozen. It takes longer, and you need a different rhythm. Cook at 400°F until the outside is no longer icy, then season and finish.

1. Preheat to 400°F.
2. Cook frozen steak 6 minutes, flip, then cook 6 minutes.
3. Remove, pat dry, season, and oil lightly.
4. Return and cook 2–6 minutes, flipping once, until it’s 5°F under target.
5. Rest 6–10 minutes.

Frozen steak tends to brown less. If your air fryer has a broil or max-crisp mode, use it for the last minute. Keep a close eye so the exterior doesn’t go bitter.

Air Fryer Settings That Change Cook Time

Not all air fryers run the same. Basket models often cook faster than ovens with trays. Older units can run cooler. The fan strength also changes how quickly moisture evaporates from the surface.

Use these quick adjustments

• If your steak browns too fast: drop temp to 375–390°F and add 1–3 minutes.
• If your steak looks pale: raise temp to 400–410°F for the last 1–2 minutes.
• If your unit runs cool: add 2 minutes, then rely on the thermometer.
• If your unit runs hot: start checking 3 minutes early.

Common Problems And Fast Fixes

Most air fryer steak issues come from moisture, crowding, or fat smoke. Fix those and your results jump fast.

Problem	What’s Causing It	Fix That Works
Pale surface	Steak is damp or basket is crowded	Pat dry, oil steak lightly, cook single layer, preheat
Dry edges	Overcooked or thin cut cooked too long	Pull 5°F early, rest, slice thin across grain
Smoke	Fat drips onto hot plate	Add 1–2 tbsp water under basket, trim excess fat, use less oil
Uneven browning	Steak sits off-center or fan pattern	Flip, rotate position at halfway, avoid stacking
Center underdone, outside dark	Temp too high for thickness	Cook at 375–390°F, extend time, check temp sooner
Center overdone	Checked temperature too late	Probe 2–3 minutes early, pull early, rest longer
Steak tastes bland	Not enough salt or no finishing fat	Salt both sides, finish with butter, pan drippings, or compound butter

Serving Moves That Keep Steak Juicy

Resting is not busywork. It’s the step that keeps juices in the meat when you cut. A 1-inch steak does well with 3–5 minutes. A thicker steak likes 6–8 minutes. If you slice right away, the board gets the moisture you wanted on the plate.

While the steak rests, warm your plate, toast bread, or toss a salad. Then slice and serve fast. If you’re feeding a group, cook steaks in batches and tent them loosely with foil so the crust stays dry.

Side Dishes You Can Cook While Steak Rests

The rest window is your free time. Slide asparagus, green beans, or broccolini into the basket at 375–390°F for 5–7 minutes with a pinch of salt and a mist of oil. Small potatoes work too: microwave them until just tender, smash, then air fry at 400°F for 6–8 minutes until crisp. If you want a sauce, stir together butter, a squeeze of lemon, and a spoon of Dijon, then melt it over the hot steak slices.

Food Safety Notes For Air Fryer Steak

Keep raw steak and its juices off ready-to-eat foods. Wash your hands, knife, and board after trimming. If you’re using a thermometer, wipe the probe after each check.

For official safe-minimum temperatures across meats, the chart at FoodSafety.gov safe minimum internal temperatures is an easy reference. Steak doneness is a taste call, yet safety calls for measured temperatures and a proper rest.

A Simple Checklist For Repeatable Results

• Measure thickness, not weight.
• Preheat 3–5 minutes.
• Pat dry, then season.
• Cook 390–400°F, flip halfway.
• Probe early and pull 5°F under target.
• Rest, then slice across grain.

If you’ve been asking how long for steak in the air fryer, this checklist plus the timing chart will get you in the zone fast. Once you know your air fryer’s heat level, you’ll dial the time in within a minute or two for your favorite cut.