Can You Cook Steak in an Air Fryer? A Practical Guide
Discover how to cook a perfect steak in an air fryer with step-by-step prep, timing, temperatures, resting, and troubleshooting tips for juicy, flavorful results.
Yes—it's possible to cook steak in an air fryer and achieve a crisp crust with a juicy interior. Start with patting the steak dry, seasoning, and optionally oil. Preheat the air fryer to about 400°F (200°C), then cook for about 7-12 minutes depending on thickness and desired doneness, flipping halfway and resting before serving.
Why cook steak in an air fryer
If you're wondering can you cook steak in an air fryer, the answer is yes. The air fryer's circulating hot air creates a rapid, even sear while using very little oil. For home cooks, this method offers a convenient alternative to pan or grill cooking when you want a crusty exterior with a juicy center without firing up the stove. The Cooking Tips team has seen many households swap their skillet for air fryers and still pull off a satisfying crust. The key is controlling temperature, timing, and resting, which together determine how evenly the steak finishes and how much moisture stays inside. In the sections that follow, we dive into why it works, which cuts behave best, and precise steps to get a restaurant-quality result at home.
Can you cook steak in an air fryer: what works best
Not every steak will behave identically in an air fryer, but the method works well for many common cuts like ribeye, sirloin, and strip steak. For a good crust, opt for about 1 inch to 1.5 inches thick steaks. Dry the surface thoroughly to remove surface moisture that can steam the meat. A light brush of oil helps with browning but isn’t strictly necessary if you’re watching fat content. Preheating to roughly 400°F (200°C) is recommended with many models, as it jump-starts maillard browning. If you’re short on time, you can skip preheating, but you’ll likely see a slower, less crusty sear. As always, use a meat thermometer to confirm doneness and avoid overcooking. According to Cooking Tips, precise temperature control and resting are the biggest drivers of flavor and tenderness in air-fryer steak.
Types of steak and sizes to consider
Thicker cuts like 1.25–1.5 inches (about 3–3.8 cm) translate well to air frying because they can achieve a good crust while remaining pink inside. Ribeye is favored for its marbling, but strip and sirloin can also yield excellent results when trimmed and prepared properly. For thinner cuts under 1 inch, reduce time by 2–4 minutes total and monitor closely. Always pat the steak dry, trim excess fat, and remove chill from the surface for more even browning. Larger steaks may need to be cooked in batches if your air fryer basket is small. The goal is a single even layer with space around each piece to allow air to circulate freely.
Prep steps for air fryer steak
Preparation matters as much as technique. Start with a fridge-cold steak and bring it to room temperature for about 20–30 minutes so the interior cooks more evenly. Pat the surface dry with paper towels to remove moisture that can hinder browning. If you use oil, apply a light, even coat to just the surface; too much oil can smoke. Season generously with salt and black pepper, or a simple dry rub you enjoy. Don’t crowd the basket; air needs to circulate for a crisp crust. Place the steak in a single layer in the air fryer basket and position it toward the center for most models to ensure even heating.
Seasoning and marinating tips
Seasoning early helps flavor penetrate the surface. A dry brine—salt on the surface for 15–60 minutes before cooking—can improve texture and crust without extra moisture. If you prefer, a light rub of garlic powder, onion powder, and paprika adds depth. Marinating is optional and can add flavor, but it may introduce extra moisture that slows browning. If you do marinate, pat dry before cooking to preserve crust. For those watching salt intake, you can use a lower-sodium seasoning blend and adjust after cooking with a finishing sprinkle.
Cooking times and temperatures
A common starting point is preheating the air fryer to 400°F (200°C) and cooking for 7–12 minutes total for a 1-inch steak, flipped halfway. Thicker cuts may need up to 12–14 minutes per side, while thinner cuts may finish in 5–7 minutes total. Use an instant-read thermometer to verify doneness: around 125–130°F for rare, 130–135°F for medium-rare, 135–145°F for medium. Remember that carryover cooking will raise the temperature a few degrees after you remove the steak from the air fryer. Adjust your times based on thickness and desired doneness, checking thermometer readings early to avoid overcooking.
Resting and checking doneness
Resting is essential in any steak preparation. After cooking, transfer the steak to a plate and let it rest for 5–10 minutes. Resting allows juices to redistribute, resulting in a juicier bite. During rest, the internal temperature can rise another 2–5°F, so plan accordingly. Use a meat thermometer to confirm your target doneness before slicing. Slice against the grain to maximize tenderness and keep slices even for uniform bites.
Common mistakes and how to fix them
Common mistakes include overcrowded baskets, insufficient preheating, and slicing into the meat too early. Overcrowding prevents even browning, while skipping preheating leads to a pale crust. If your steak turns out pale or dry, reduce cooking time next round or switch to a thinner cut. Conversely, if the exterior browns too quickly, reduce temperature by 25°F (about 15°C) in future runs. Remember to pat the surface dry again if the steak releases moisture during cooking.
How to clean and maintain your air fryer
Cleaning after each use preserves performance and flavor. Let the unit cool, then remove the basket and tray and wash with warm, soapy water. A soft brush or non-abrasive sponge works well to remove browned bits. Avoid abrasive cleaners that can scratch nonstick coatings. Check seals and gaskets periodically and wipe the interior with a slightly damp cloth to remove grease buildup. Regular maintenance helps extend the life of your appliance and keeps your steaks tasting their best.
Tools & Materials
- Air fryer(Preheat to 400°F (200°C) if your model requires preheating)
- Paper towels(For patting dry and absorbing excess moisture)
- Light oil spray (optional)(Use sparingly to promote browning without smoking)
- Salt and black pepper or preferred seasoning(Kosher salt works well for even seasoning)
- Tongs(For turning meat without piercing)
- Instant-read meat thermometer(Aim for target doneness: rare to well-done guidance)
Steps
Estimated time: Estimated total time: 25-40 minutes
- 1
Remove steak from fridge and pat dry
Take the steak out of the refrigerator and let it sit for 20–30 minutes to take the chill off. Pat the surface thoroughly with paper towels to remove surface moisture that can steam rather than sear.
Tip: Dry surfaces promote browning and crust formation. - 2
Preheat air fryer
Preheat to 400°F (200°C) for 3–5 minutes if your model requires it; a hot start helps achieve a crisp crust.
Tip: Skip preheating only if your model performs well with immediate cooking, but expect a lighter crust. - 3
Season steak
Season both sides with salt and pepper or your preferred rub. If using oil, apply a light coating to aid browning.
Tip: Salt helps flavor and can contribute to a better crust when surface moisture is minimized. - 4
Arrange steak in air fryer basket
Place the steak in a single layer with space around it to allow air to circulate for even browning.
Tip: Crowding leads to steaming and a softer crust. - 5
Cook first side
Cook for 4–6 minutes for a 1-inch steak; adjust time up or down based on thickness and desired doneness.
Tip: Check early on the first side to gauge browning and avoid overcooking. - 6
Flip steak
Flip halfway through to ensure even crust on both sides.
Tip: Use tongs to avoid piercing the meat and letting juices escape. - 7
Check doneness
Use an instant-read thermometer to verify internal temperature; remove when within a few degrees of target to account for carryover cooking.
Tip: Carryover cooking will continue after removal, so plan accordingly. - 8
Rest and serve
Let the steak rest 5–10 minutes before slicing to redistribute juices.
Tip: Tent loosely with foil to maintain warmth without trapping steam.
Quick Answers
Can I cook any steak cut in an air fryer?
Most common cuts like ribeye, sirloin, and strip steaks work well. Thicker cuts benefit from careful timing, while thinner cuts cook faster. Always pat dry and monitor doneness with a thermometer.
Yes, most common steak cuts can be cooked in an air fryer; just adjust time for thickness and use a thermometer to check doneness.
Should I marinate the steak for air frying?
Marinating is optional. Dry brining and simple seasonings often yield better crust and flavor without excess moisture. If you marinate, pat dry before cooking to maintain browning.
Marinating isn't required; dry brining and proper drying usually give the best crust and flavor.
What thickness works best for air fryer steak?
About 1 inch to 1.5 inches works well for consistent cooking and a nice crust. Very thick cuts may need longer times or finishing with a different method.
Around one inch to one and a half inches is ideal for even cooking in most air fryers.
How do I prevent smoke when air frying steak?
Avoid excessive oil, ensure the surface is dry, and use a well-ventilated area. If your foods tend to smoke, reduce oil and consider lowering the temperature slightly.
Prevention is easy: dry the surface, use minimal oil, and keep the area well-ventilated.
How can I tell when the steak is done?
Use an instant-read thermometer to check internal temperature. Target ranges vary by doneness, and remember carryover cooking will raise temps a few degrees after removal.
Check with a thermometer and account for carryover cooking after you pull it from the air fryer.
Can I finish the steak with a quick sear after air frying?
A quick post-air-fryer sear in a hot pan can enhance crust and flavor if you love a particularly bold crust. Pat dry and re-oil lightly before a brief sear.
Yes, a quick pan-sear after air frying can boost crust if you like.
What if my air fryer is small and I need to cook multiple steaks?
Cook in batches with space between pieces. Keep finished steaks warm loosely, covered, while the rest cook.
If you’re cooking multiple steaks, do smaller batches and rest the others briefly.
Top Takeaways
- Dry surface = better crust and browning.
- Preheat for a quicker, more even sear.
- Thickness dictates timing; monitor with a thermometer.
- Resting is essential for juiciness and flavor.
