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- Air frying creates juicy, tender steaks with a nice sear, making it an underrated cooking method.
- Ribeye and New York Strip are the best cuts for air frying, but tri-tip and top round also work well.
- Marinate lean cuts prior to air frying to prevent them from drying out in the high heat.
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You probably know that air frying is a great way to make crispy chicken wings, but if you haven't made steak in an air fryer, you're missing out on a best-kept cooking secret.
"The heat and air circulation sear the outside of the steak for a nice crust, while the inside cooks more gently so it stays juicy and tender," says food scientist Linda Larsen, the author of 50 cookbooks, including five cookbooks on air frying. "And there's less mess when you use an air fryer since the cooking is completely contained."
The versatility of the air fryer goes far beyond steaks, says Larsen. The kitchen appliance operates like a countertop convection oven, circulating highly heated air which helps to create a cooked product with a sear and crust similar to roasting or deep frying.
When it comes to cooking steaks, an air fryer has many attractive advantages:
- Leaves steaks juicy and tender. The inside cooks more gently than with other cooking methods.
- Creates a nice sear and crust. The quick, hot air circulation sears the outside.
- No messy splatter. An air fryer is entirely self-contained, which means no hot grease on your stovetop.
- Flame free. You don't have to worry about grease flame-ups as you would on a grill, and it keeps your kitchen relatively cool in the warmer months.
Choose your steak cut
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According to Larsen, the best types of steak to make in an air fryer are ribeyes and New York strips. "These steaks are well-marbled and have great flavor. Make sure that the outside fat is trimmed to 1/4-inch so that there isn't too much excess fat dripping off when the steak cooks," she says.
Larsen also points out that top round and tri-tip both have wonderful flavor when prepared in an air fryer. Though, she recommends marinating these and other lean cuts first for best results. Without a marinade, they're so thin that they might dry out.
While it's possible to cook a 2-inch thick filet mignon in an air fryer, Larsen says doing so is tricky, from both a logistical as well as food safety perspective. "You can cook a thick steak in the air fryer; just be prepared to cook for a fairly long time and you have to like rare or medium-rare doneness.
The USDA says steaks should be cooked to 145 degrees Fahrenheit minimum, which is medium, she says. "It's hard to get a thick steak to that temperature without overcooking the exterior. If you are at risk for food poisoning complications, always cook steak to that temperature."
For these reasons, it's best to begin with a 1-inch-thick steak before you venture on to experimenting with thicker cuts.
How long should I cook a steak in an air fryer?
| Steak temperature | Meat thermometer reading (after air frying) | Meat thermometer reading (after resting) | Suggested cook time for a 1-inch-thick steak |
| Rare | 120 degrees Fahrenheit | 125 degrees Fahrenheit | 5 - 6 minutes |
| Medium rare | 130 degrees Fahrenheit | 135 degrees Fahrenheit | 7 - 8 minutes |
| Medium | 140 degrees Fahrenheit | 145 degrees Fahrenheit | 10 - 12 minutes |
| Medium well | 145 degrees Fahrenheit | 150 degrees Fahrenheit | 14 minutes |
| Well | 150 degrees Fahrenheit | 155 degrees Fahrenheit | 16 minutes |
Larsen recommends keeping a reliable food thermometer handy to test the internal temperature when the steak comes out of the air fryer. Since meat rises in temperature while resting, she says it's important to account for this when calculating the final internal meat temperature.
"The finished steak should be put on a clean platter. Cover it with foil and leave it alone for three minutes. During that time, the temperature will rise another 5 degrees Fahrenheit from carryover cooking, and the juices will redistribute so every bite is juicy," she explains.
When and how to marinate steak for air frying
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Larsen says it's important to marinate some cuts since they aren't as naturally tender. "Marinate top round, tri-tip, flank steak, skirt steak, and bottom round," she says.
The marinade you choose is entirely up to you. Your favorite combination of oil; an acid like soy sauce, lemon juice, or vinegar, and a variety of herbs and spices will do. Your steak should marinate for at least 30 minutes and up to several hours.
Once you're ready to cook, "Make sure you remove the steak from the marinade, discard the marinade, and pat the steak dry," says Larsen. "Then brush it with some olive oil and sprinkle with salt and pepper before you put it into the air fryer."
Tips for the best air fryer steak
- Don't try to cook too many steaks at once. You want them to be able to cook thoroughly and crisp and sear evenly, which won't happen if you overload the basket to the point where they can't lie evenly on the bottom.
- Try a dry rub. This simple mixture creates a beautiful, brown crust: 2 parts brown sugar with 1 part salt and pepper. Rub it on dry steaks and let rest for 10 minutes before cooking. You can mix in any additional spices you like.
- Serve with garlic butter. To create an authentic steakhouse taste, combine a stick of softened butter and three cloves of chopped garlic in a mixer or food processor. Season with salt and pepper to taste.
- Flip the steak. Set a timer to remind yourself to flip the steak halfway through cooking to ensure it browns evenly. Some air fryer models will remind you automatically.
Insider's takeaway
Air frying is a best-kept secret for preparing tender, juicy steaks with a nice sear and crust. Ribeye and New York strip steak tastes great when prepared in an air fryer, but many other cuts such as tri-tip, flank steak, and top round also work well. Marinate lean steak cuts prior to cooking, and try to stick with 1-inch-thick steaks for the best results.