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Sliced medium-rare steak topped with a1 sauce, garnished with chopped herbs, served on a plate with extra sauce in a small bowl.
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Air Fryer Steak Recipe

Busy night? Good. This air fryer steak gives you a golden crust and juicy, edge-to-edge medium-rare in 12 minutes flat. No smoke, no splatter, no hovering over a hot pan. Just a damn good steak without all the usual production.
Prep Time10 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: American
Servings: 2 servings
Author: Brittany Lauren

Equipment

Ingredients

Instructions

  • Remove the steaks from the package and pat them dry with paper towels.
  • Season them liberally with salt on both sides. 
Arrange the steaks on a wire rack over a baking sheet and let them dry-brine, uncovered, overnight in the fridge.
    Two raw, marbled steaks sprinkled with salt rest on a wire rack set over a metal baking sheet.
  • When ready to cook, preheat the air fryer to 400°F and spray the cooking basket with non-stick cooking spray or avocado oil.
  • Once preheated, add the steaks to the cooking basket and cook for 9 to 12 minutes, flipping them once halfway through, for a 130°F medium-rare finish.
    Two cooked steaks are placed side by side inside the basket of an air fryer, viewed from above against a dark textured background.
  • Remove the steak from the air fryer basket and place it on a platter to rest, tented with foil for 5 minutes.
  • Place a dollop of compound butter over the steak while it rests.
    Two air fried steaks topped with melting butter and chopped herbs sit on a wooden cutting board, with a knife, sauce, and utensils nearby.
  • Slice the steak into ¼” thin strips against the grain and enjoy.
  • Serve garnished with salt, freshly ground black pepper, minced parsley, and with homemade A1 steak sauce on the side.
    Sliced steak with a1 sauce on a beige plate, garnished with chopped herbs and served with leafy greens.

Notes

  • Optional Dry-Brine: 8–24 hours refrigerated after salted, uncovered.
  • Cook to temperature, not time. Air fryer models and steak thickness vary. Pull at 125–130°F for medium-rare.
  • Dry-brining improves crust. Salting the steak at least 8 hours ahead dries the surface and seasons it more evenly.
  • Pat the steak dry before cooking. Surface moisture prevents browning.
  • Skip air fryer liners. They block airflow and reduce the exterior crust.
  • Rest before slicing. Let the steak rest 5 minutes so juices redistribute.
  • Slice against the grain. This shortens muscle fibers and keeps the steak tender.
  • Thicker steaks need more time. Add 1–2 minutes per additional ½ inch, but always rely on a thermometer.

Doneness Guide (1-inch Thick Steaks, 400°F Air Fryer)

  • Rare: Pull at 120–125°F (about 8–9 minutes)
  • Medium-Rare: Pull at 125–130°F (about 9–12 minutes)
  • Medium: Pull at 135–140°F (about 12–14 minutes)
  • Medium-Well: Pull at 145°F (about 14–16 minutes)
Times are estimates. Always cook to temperature, not the clock. Rest 5 minutes before slicing.