how long to cook steak in air fryer oven depends on thickness and doneness, with most 1-inch steaks taking 8–12 minutes at 400°F.
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You can cook a steak in an air fryer oven and get a browned crust, a juicy middle, and a cleaner stovetop. The trick is simple: stop thinking in minutes alone. Think in thickness, heat, and target internal temperature.
This guide gives you a timing map you can use right away, plus the small moves that keep steaks from turning dry, gray, or uneven.
Fast Timing Table For Air Fryer Oven Steak
Use this as your starting point, then finish by temperature. Times assume a preheated air fryer oven at 400°F, steak patted dry, and a flip at the halfway mark.
| Steak Thickness | Air Fryer Oven Setting | Time To Pull And Temp |
|---|---|---|
| 1/2 inch (thin sirloin, minute steak) | 400°F, rack or basket, center position | 4–6 min total; pull at 120–125°F |
| 3/4 inch (strip, sirloin) | 400°F, preheat 3–5 min | 6–8 min total; pull at 125–130°F |
| 1 inch (ribeye, strip, tenderloin) | 400°F, light oil on steak | 8–12 min total; pull at 130–135°F |
| 1 1/4 inch (thick ribeye, strip) | 400°F, use a rack if you have one | 12–15 min total; pull at 130–135°F |
| 1 1/2 inch (very thick ribeye) | 390–400°F, add 1–2 min preheat | 14–18 min total; pull at 130–135°F |
| 2 inch (steakhouse cut) | 375–390°F, then finish at 400°F | 18–24 min total; pull at 125–130°F |
| Frozen 1 inch (no thaw) | 360°F to start, then 400°F to brown | 14–18 min total; pull at 130–135°F |
| Bone-in 1 inch (t-bone, porterhouse) | 390–400°F, rotate tray when you flip | 10–14 min total; pull at 130–135°F |
How Long To Cook Steak In The Air Fryer Oven By Thickness And Cut
Air fryer ovens cook with hard, dry heat. That’s good for browning, but it punishes overcooking. If you want steak that stays juicy, aim to pull it early and let carryover heat finish the job during the rest.
Pick One Finish Rule And Stick To It
If you own a fast instant-read thermometer, use it. If your air fryer oven has a probe, use that too. Time gets you close. Temperature tells you when to stop fast.
For a clear safety reference on whole cuts of beef, the USDA safe temperature chart lists 145°F plus a 3-minute rest for steaks and roasts.
Carryover Heat Is Real
Steak keeps rising in temperature after you pull it. Thin steaks may climb 3–5°F. Thick steaks can climb 5–10°F. That’s why “pull temp” matters as much as “final temp.”
What Changes Air Fryer Oven Steak Cook Time
Two steaks can weigh the same and still cook at different speeds. These are the variables that swing your results the most.
Thickness Beats Weight
A wide, thin steak cooks fast and can overshoot in a blink. A narrow, thick steak needs time for the center to catch up. Measure thickness at the thickest point, not the edge.
Starting Temperature Shifts The Clock
A steak that sat on the counter for 10–15 minutes cooks quicker than one straight from the fridge. Don’t chase a long warm-up on the counter. Just plan on adding a minute or two if it’s fridge-cold.
Bone And Marbling Change Heat Flow
Bone-in steaks heat unevenly near the bone, so check temperature in the thickest section away from the bone. Ribeye’s fat can handle slightly higher heat without drying out, while lean sirloin needs a gentler touch and a shorter finish.
Your Air Fryer Oven Has Hot Spots
Countertop ovens vary by brand, rack height, and fan strength. The back corners often brown faster. Rotate the tray when you flip if your unit browns unevenly.
Choose The Right Steak For Air Frying
If you can choose, start with a steak that makes air frying easy. You’ll get better results with fewer tweaks.
Go Thicker Than You Think
For most air fryer ovens, a steak that’s 1 inch to 1 1/2 inches thick is the sweet spot. Thin steaks can taste fine, yet they leave little room for error once browning starts.
Pick Cuts That Like High Heat
Ribeye, strip, and top sirloin all do well. Filet works too, though it’s easy to overcook because it’s lean and often thick. Skirt and flank can work, yet they demand strict timing and a sharp knife across the grain after resting.
Set Up The Steak So It Browns Instead Of Steaming
If you nail the setup, the timing table above works far more often. If you skip setup, you’ll keep chasing minutes.
Dry The Surface
Moisture blocks browning. Pat both sides with paper towels until the steak feels dry, then season.
Salt Smart
Salt right before cooking for a quick weeknight steak. If you have more time, salt 45–60 minutes ahead and leave the steak uncovered in the fridge. The surface dries and the seasoning sinks in a bit, which helps browning.
Use Just Enough Oil
A teaspoon or two of high-heat oil on the steak helps color and keeps seasonings from blowing off. Don’t pour oil into the basket; you want a thin film on the meat, not a puddle.
Preheat For Predictable Results
Preheat your air fryer oven for 3–5 minutes. A hot cavity gives you earlier browning, which buys you time before the center overcooks.
Place The Steak For Airflow
Use a rack if you have one. If you’re using a tray, put the steak on the perforated rack over a pan so hot air can hit the underside. Leave space around each steak so the fan can do its job.
Seasoning That Works In An Air Fryer Oven
Start with salt and black pepper. Add garlic powder, onion powder, or smoked paprika. Keep wet marinades off the surface until after cooking, or pat the steak dry before it goes in.
Step-By-Step: Air Fryer Oven Steak That Stays Juicy
- Preheat to 400°F (or 390°F for lean cuts), 3–5 minutes.
- Season the steak with salt and pepper, then add your extra spices.
- Lightly oil the steak on both sides.
- Place on a rack or in the basket with space around it. No stacking.
- Cook for half the total time from the table.
- Flip, rotate the tray, and cook the second half.
- Check temperature in the center. Pull at your chosen pull temp.
- Rest 5 minutes for thin steaks, 8–10 minutes for thick ones.
If you like a second timing reference, Instant Pot’s Air-Fried Ribeye Steak uses 400°F, flip once, then rest.
How To Get A Better Crust Without Overcooking
If your steak tastes good but looks pale, you don’t need extra minutes. You need stronger browning in the same time window.
Use The Top Rack For The Last Minute
Many air fryer ovens brown more aggressively near the top elements. Move the steak up for the last 60–90 seconds on the second side. Watch closely.
Add A Quick Butter Finish After Cooking
Rest the steak, then add a small pat of butter and a pinch of salt. The butter melts into the surface and makes the crust taste richer without changing doneness.
Cooking Two Or More Steaks At Once
You can cook multiple steaks in an air fryer oven, yet crowding is the fastest way to lose browning.
- Leave space between steaks.
- Rotate positions when you flip.
- Check each steak with the thermometer.
Frozen Steak In An Air Fryer Oven
Frozen steak can work when you’re in a rush. The outside can dry out before the center warms, so use a two-stage cook.
- Start at 360°F for 6–8 minutes to thaw the surface.
- Season once the surface softens, then bump to 400°F.
- Finish by temperature, not by the clock.
Expect less browning than a thawed steak. A quick post-cook sear can help if you want deeper color.
How Long To Cook Steak In Air Fryer Oven With Doneness Targets
This table is built around pull temperatures so you can rest the steak and land where you want. Doneness is personal. Use the temperatures as a steering wheel, then adjust after a few cooks in your own oven.
| Doneness | Pull Temp | Finish Temp After Rest |
|---|---|---|
| Rare | 120–125°F | 125–130°F |
| Medium-rare | 130–135°F | 135–140°F |
| Medium | 140–145°F | 145–150°F |
| Medium-well | 150–155°F | 155–160°F |
| Well-done | 160°F+ | 165°F+ |
Common Timing Tweaks For Popular Steak Cuts
Once you’ve cooked a few steaks, you’ll start adjusting by cut, not by guesswork.
Ribeye
Ribeye’s fat keeps it forgiving. Stick with 400°F. For a 1-inch ribeye, 8–11 minutes often lands medium-rare to medium, depending on your oven. Check temperature early on the second side.
New York Strip
Strip browns well, yet it can tighten if you run it long. Treat it like ribeye on temperature, then rest a bit longer so juices settle.
Sirloin
Sirloin is leaner, so drop to 390°F and pull sooner. Slice against the grain for a tender bite.
Filet Mignon
Filet is thick for its size, so time can stretch. Use 400°F and rely on a thermometer. Many thick filets do better with a lower start temp (375–390°F) so the outside doesn’t over-brown before the center warms.
Fixes For The Problems People Hit Most
When air fryer oven steak goes wrong, it’s usually one of these patterns. The fixes are quick.
Gray Steak With No Crust
- Pat the steak drier.
- Preheat longer.
- Use a rack so air hits both sides.
Dry Steak
- Pull earlier and rest longer.
- Use a thicker steak when you can.
- Skip long holds on warm settings.
Steak Cooks Unevenly
- Flip on time and rotate the tray.
- Leave space around the steak.
- Check temperature in the true center, not near fat pockets.
How To Reheat Steak In An Air Fryer Oven Without Ruining It
Leftover steak can still taste good if you reheat gently. Heat the oven to 320–350°F, then warm slices or a whole steak for 3–6 minutes, checking often. Stop when it’s warm through, not piping hot.
Quick Checklist Before You Hit Start
- Measure thickness at the thickest point.
- Pat dry and season.
- Preheat 3–5 minutes.
- Cook at 390–400°F and flip halfway.
- Probe the center and pull early.
- Rest before slicing.
If you came here asking how long to cook steak in air fryer oven, keep this in mind: the best “time” is the one that stops at your target temperature. After a few runs, you’ll know your oven’s pace and your favorite pull temp.