A good steak in the air fryer surprises people — the high, dry heat sears the outside while you control the inside to the degree. No smoke alarm, no spitting fat. The key, as always with steak, is a thermometer and a rest.
Key takeaways
Q: How long does steak take in an air fryer?
A: For a 2.5cm steak at 200°C (400°F): about 8 minutes for medium, 6–7 for rare, 10–12 for well done, flipping halfway. Always rest 5 minutes.
Q: How do you get a sear?
A: Pat it bone dry, oil lightly and preheat the air fryer hot. For a deeper crust, finish 1 minute in a hot pan.
Times by doneness
| Doneness | Time (2.5cm) | Internal temp |
|---|---|---|
| Rare | 6–7 min | 52°C |
| Medium-rare | 7–8 min | 57°C |
| Medium | 8–9 min | 63°C |
| Well done | 10–12 min | 70°C |
Pull the steak about 2–3°C below target — it climbs as it rests.
Method
- Bring to room temperature and pat very dry.
- Oil and season generously with salt and pepper.
- Preheat to 200°C, then cook, flipping halfway.
- Rest 5 minutes before slicing across the grain.
The recipe
Air Fryer Ribeye Steak
Ingredients
- 1 ribeye or sirloin steak (≈250g)
- 1 tsp oil
- Flaky salt & black pepper
- Knob of butter (optional)
Method
- Pat dry; rub with oil and season well.
- Preheat the air fryer to 200°C (400°F).
- Cook to your doneness, flipping halfway.
- Rest 5 minutes with butter on top.
Tips
- Use a thermometer — it's the only reliable way to hit your doneness.
- Rest, always — 5 minutes keeps the juices in.
- Want more crust? Finish 60 seconds in a screaming-hot pan. Pair with garlic mushrooms.
Frequently asked questions
How long does steak take in an air fryer?
For a 2.5cm steak at 200°C, around 8 minutes gives medium; 6–7 for rare and 10–12 for well done. Use a thermometer and rest for 5 minutes.
Can you get a good sear in an air fryer?
Yes, though it's not as fierce as a cast-iron pan. Dry the steak well and preheat hot; finish in a pan for a minute if you want a deeper crust.
What's the best steak for the air fryer?
Well-marbled cuts like ribeye and sirloin work best, staying juicy. Thicker steaks (2.5cm+) are easier to cook to an even doneness.