What Temp Do I Cook Steak In An Air Fryer? | Best Temps

When you type what temp do i cook steak in an air fryer? you want two things: a clear air fryer setting and internal temperatures that keep steak tender instead of dry.

You will see the usual air fryer temperature for steak, the internal temps for each doneness level, and basic adjustments for cut and thickness.

What Temp Do I Cook Steak In An Air Fryer? For Different Doneness Levels

Most home cooks get great air fryer steak by setting the basket to 400°F (about 204°C). That gives strong browning on the outside while the center reaches the target internal temperature before the meat dries out.

For food safety, the USDA says beef steaks should reach an internal temperature of 145°F (63°C) with a short rest. Many people still enjoy medium-rare at 130–135°F, so decide on doneness first and match the internal temperature to that target.

Doneness Level	Target Internal Temp	Air Fryer Setting And Time*
Rare	120–125°F (49–52°C)	390–400°F for 6–8 minutes total
Medium-rare	130–135°F (54–57°C)	400°F for 8–10 minutes total
Medium	140–145°F (60–63°C)	400°F for 10–12 minutes total
Medium-well	150–155°F (66–68°C)	400°F for 12–14 minutes total
Well-done	160°F+ (71°C+)	400°F for 14–16 minutes total
USDA safety minimum	145°F (63°C) with 3-minute rest	400°F until center hits 145°F, then rest
Thick cut (1½ inches)	Your chosen doneness	375–390°F for longer, 12–18 minutes total

*Times assume a preheated air fryer and a 1-inch boneless steak. Always rely on a thermometer instead of the clock.

How Internal Temperature Shapes Air Fryer Steak

With steak, doneness depends on internal temperature more than the number you dial in on the air fryer. The hot air browns the outside while the center warms, so an instant-read thermometer tells you more than color alone.

Rare steak feels soft and springy with a cool red center. Medium-rare feels slightly firmer with a warm red center. Medium looks pink and firmer through the middle, while higher temps bring less pink and a drier bite.

Food safety still matters. National food safety agencies state that whole cuts of beef are safe to eat when the thickest part reaches at least 145°F with a short rest, because harmful bacteria usually live on the surface instead of deep inside the muscle.

Factors That Change The Best Air Fryer Steak Temp

The simple chart above works as a starting point, yet air fryers and steaks vary. A few details can push you toward a slightly lower or higher cooking temperature so the outside and inside finish together.

Steak Thickness And Size

Thin steaks under ¾ inch brown fast. A high setting such as 400°F can overcook the center before you get a crust. For thin strip steaks or sirloin, try 375°F with a short cook and add a minute only if the thermometer reads low.

Thicker steaks around 1½ inches benefit from strong heat at the start, then a slightly lower setting. Air fry at 400°F for two to three minutes per side, then drop to about 375°F until the thermometer shows your target temperature.

Cut And Fat Level

Ribeye and strip steaks have more marbling, so they stay tender across a wider temperature range. Lean cuts such as sirloin dry out fast, so aim for medium-rare and use about 380°F with a light coat of oil.

Bone-In Vs Boneless Steaks

Bones slow heat transfer. A bone-in ribeye at 400°F can show deep color on the outside while meat near the bone lags. Place the thermometer in the thickest part away from the bone and add a minute or two at about 385°F if that spot trails your target.

Starting Temperature Of The Meat

Steaks straight from the fridge take longer to cook than ones that sat out briefly, and the difference between surface and center widens. Many cooks pull steak from the refrigerator 20–30 minutes ahead so the surface chill fades while the interior stays cold and safe.

Power And Design Of Your Air Fryer

Basket-style models push heat from below and around the sides, while oven-style units move air across racks. A powerful air fryer may run hotter than the display, so a 390°F setting might act closer to 400°F. If the outside browns fast, drop your usual temperature by about 15°F and check earlier.

Step-By-Step Method For Cooking Steak In An Air Fryer

Once you know the right temperature range for air fryer steak, the rest comes down to simple steps. This method works for most 1-inch ribeye, strip, or sirloin steaks, and you can adjust the time slightly for thickness or doneness for steady results at home.

1. Prep The Steak

Pat the steak dry with paper towels so the surface has less moisture to steam. Season generously on both sides with salt and black pepper. If you like, add garlic powder, onion powder, smoked paprika, or a dry steak seasoning blend. A light coating of a high smoke point oil, such as canola or avocado oil, helps browning in the air fryer basket.

2. Preheat The Air Fryer

Set the air fryer to 400°F and let it run empty for three to five minutes. Preheating gives you steadier results because the first minute of cook time does not disappear into warming the chamber and the basket.

3. Cook The First Side

Lay the steak in the basket in a single layer with some space around the edges. Cook for four to six minutes, depending on thickness. Avoid crowding; two smaller steaks often cook better than one huge piece that blocks airflow.

4. Flip And Check Temperature

Turn the steak over, then insert an instant-read thermometer through the side into the center. Use the reading as a guide: if it sits within 10°F of your goal, shorten the remaining cook time. Close the basket and cook three to six minutes more, checking again near the end.

5. Rest And Slice

Once the steak sits 3–5°F below your final target, move it to a plate and tent loosely with foil. During a five to ten minute rest, carryover heat lifts the center a little and juices spread out. Slice across the grain so each bite feels tender, even at higher doneness.

Food Safety And Official Temperature Guidance

Safe steak starts with clean hands, a reliable thermometer, and respect for minimum internal temperatures. According to national food safety guidance, whole cuts of beef such as steaks should reach at least 145°F with a short rest before eating.

You can read the full chart on the safe minimum internal temperature guide, which lists beef steaks, roasts, and chops alongside other meats and poultry. Many steak lovers still enjoy medium-rare, so each cook has to balance food safety advice with texture and flavor, especially for higher risk guests.

Seasoning, Oil, And Flavor At Different Temps

Seasoning choices affect how steak handles air fryer heat. Coarse salt draws a little moisture to the surface, which then evaporates and helps browning. If you salt 30–40 minutes before cooking, the surface moisture dissolves the salt, then soaks back in for deeper seasoning.

Oil also matters. Because air fryers blow hot air across the meat, loose droplets can smoke. A thin, even film of a neutral, high smoke point oil keeps the surface from drying and helps an even crust form at 390–400°F. Butter burns fast, so add it at the end instead.

Sugar-heavy marinades brown quickly and can burn at high air fryer temperatures. When working with sweet sauces, consider dropping the cooking temperature to 375–380°F and watching the color closely, or cook the steak plainly and brush the glaze on during the final minute.

Common Mistakes With Air Fryer Steak Temperature

Small missteps with temperature lead to chewy steak or a pale, steamed surface. Knowing where cooks slip helps you avoid those problems on the next batch.

Skipping The Thermometer

Color alone misleads under strong air fryer heat. A steak can look done outside while the center still sits in the rare zone, or the opposite if you feel nervous and cook too long. A simple digital thermometer removes guesswork and shows exactly when to pull the steak.

Cooking Straight From The Fridge At High Heat

Ice-cold steak in a blazing hot air fryer tends to char on the outside before the center warms. Either give the meat a brief rest on the counter or lower the cooking temperature slightly and extend the time so heat can travel inward more gently.

Overcrowding The Basket

When steaks touch or overlap, hot air cannot circulate well, and that gap in airflow makes the machine behave more like a steamer. The surface stays dull and gray, even at 400°F. Leave space between pieces or cook in batches so the edges crisp instead of steaming.

Using One Temp For Every Steak

Once you find a favorite setting, it is tempting to use it for every cut, from thin flank strips to thick ribeyes. Results improve when you adjust the temperature for thickness, fat level, and crust color. A thin sirloin at 375°F feels noticeably different from a marbled ribeye at 400°F.

Steak Problem	Likely Temp Issue	Easy Fix Next Time
Brown outside, cold center	Heat too high for thickness	Drop temp 15–25°F and cook longer
Dry and gray through center	Overcooked past target temp	Pull steak 3–5°F earlier and rest
Pale surface, little browning	Temp too low or basket crowded	Increase heat or cook fewer steaks
Uneven doneness end to end	Thick cut cooked at one high temp	Sear hot, then finish at lower temp
Burnt edges with raw fat cap	Direct blast on fat at high heat	Trim fat and rotate steak halfway
Tough texture	Pulled straight from basket, no rest	Let steak rest 5 minutes before slicing

Putting Air Fryer Steak Temperatures Into Daily Cooking

The next time you wonder what temp do i cook steak in an air fryer?, start with a preheated 400°F basket, a 1-inch steak, and a thermometer. Aim for 130–135°F inside for medium-rare, 140–145°F for medium, or 145°F plus a brief rest if you want to follow food safety advice closely.

From there, adjust. Drop the temperature a little for thinner cuts, or use a short high-heat phase then a lower setting for thick steaks. Keep notes on cut, thickness, air fryer setting, and time, and you will build a chart that fits your equipment.

With a clear target temperature and a simple process, air fryer steak turns from guesswork into a steady weeknight dinner. You get strong browning on the outside, a center cooked the way you like it, and fewer overcooked pieces heading for the trash.