Air Fryer Ribeye Steak Recipe

Juicy, tender Ribeye steaks cooked to perfection in the air fryer – complete with a beautiful crust and rich flavor – all in under 15 minutes!

This air-fried steak recipe gives you steakhouse results with minimal effort. Whether it’s a busy weeknight or a rainy day without a grill, you can enjoy a perfectly cooked ribeye that’s crispy on the outside and pink and succulent inside.

Ah, a perfectly cooked steak. 🥩 There’s nothing quite like it! As a steak lover, I was skeptical about using an air fryer at first. I vividly remember a chilly evening when grilling outside wasn’t an option – I decided to experiment by tossing a ribeye in my air fryer.

To my surprise, in just about 10 minutes, I was slicing into one of the juiciest, most flavorful steaks I’d ever made at home. The edges had a delightful sear, and the center was medium-rare perfection. Since that day, air fryer ribeye has become my secret weapon for satisfying steak cravings quickly.

Trust me, once you try it, you’ll see why it’s a total game-changer for steak night!

Everything you’ll find in this recipe post:

Why You’ll Love This Recipe – What makes air fryer ribeye so special (and convenient!).
Ingredients You’ll Need – Simple ingredients, with notes and substitutions.
How to Make Air Fryer Ribeye Steak – Step-by-step guidance for perfect steak.
Tips for Perfect Results – Expert tricks from experience to nail it every time.
Storage and Reheating – How to store leftovers (if any!) and reheat without ruining that juicy texture.
Air Fryer Steak Recipe FAQs – Answers to common questions (other cuts, doneness, troubleshooting, etc.).
Air Fryer Ribeye Steak Recipe – A handy recipe card summary with cooking times and details.

Let’s dive into this delicious air fryer ribeye steak recipe!

Why You’ll Love This Air Fryer Ribeye Steak Recipe

Steakhouse Quality, At Home: You’ll get a beautifully seared, juicy ribeye without firing up a grill or messing up your stovetop. The air fryer’s high heat gives a great crust while keeping the inside tender.

Quick & Convenient: Craving steak on a weeknight? This recipe has a short cook time (about 10-12 minutes), plus no need to preheat an oven. From fridge to table, it’s possible to have dinner ready in ~20 minutes.

Foolproof Doneness: Using an air fryer and a meat thermometer takes the guesswork out. It’s easy to hit your perfect doneness (medium-rare, medium, etc.) consistently, with cooking times provided for each level.

Year-Round Cooking: Rain or shine, winter or summer – you can enjoy ribeye steaks indoors all year. The air fryer doesn’t smoke up your kitchen like pan-searing can (and we’ll share a hack to prevent smoking, just in case!).

Minimal Cleanup: No splattering oil on the stovetop, no charcoal grill to scrub. The contained air fryer basket means easy cleanup, so you can enjoy your steak with less hassle.

Ingredients You’ll Need

Ingredients for air fryer ribeye steak: ribeye steaks, avocado oil, salt, black pepper, garlic powder.

Making a mouthwatering air fryer ribeye steak requires only a handful of ingredients. Here’s what you’ll need for this recipe and why each is important:

Ribeye Steaks (2, about 8 oz each): The star of the show! Choose ribeye steaks about 1 to 1½ inches thick for best results. Ribeyes are well-marbled (little flecks of fat throughout) which means they stay juicy and flavorful when cooked at high heat. The recipe is written for two servings (two steaks), but you can scale it up or down.

Avocado Oil (1 tablespoon): Rubbing the steaks with a bit of oil helps to achieve that golden-brown crust in the air fryer. Avocado oil is ideal because it has a high smoke point, meaning it won’t burn or smoke at 400°F. (No avocado oil? You can use any neutral, high-heat oil like canola, grapeseed, or light olive oil.)

Salt (1 teaspoon): A good sprinkle of salt is essential for bringing out the steak’s natural flavors. I prefer coarse kosher salt for more even seasoning, but regular table salt works too (you might use a little less if using fine salt). Season generously – that salt will help form a tasty crust on the ribeye.

Black Pepper (1/2 teaspoon, freshly ground): Freshly cracked black pepper gives the steak a subtle spicy kick and forms a great crust when it cooks. Pepper also adds to the aroma. If you love peppery steaks, feel free to add a bit more to taste.

Garlic Powder (1/4 teaspoon): A pinch of garlic powder adds a delicious hint of garlic flavor to our seasoning rub without burning (fresh garlic can burn at high heat). It’s an optional flavor booster, but highly recommended. You could also use other favorite steak seasonings here – like onion powder, paprika, or a steak seasoning blend – but garlic powder is a simple way to amp up flavor.

Note: These ingredient amounts will season two ribeye steaks. If you’re cooking just one steak or more than two, adjust the oil and seasonings accordingly. The beauty of this recipe is its simplicity – just a great cut of meat and basic seasonings, and the air fryer will work its magic!

How to Make Air Fryer Ribeye Steak

Cooking a ribeye in the air fryer is straightforward. Even if it’s your first time, just follow these simple steps and you’ll have a restaurant-quality steak ready in no time. 🔥 Here’s how to do it:

1. Preheat the Air Fryer

Preheat your air fryer to 400°F (200°C) for about 5 minutes. A hot air fryer ensures the steaks start cooking immediately and helps develop a nice sear. (Tip: If your air fryer doesn’t have a preheat setting, just run it empty at 400°F for a few minutes.) Preheating is key to get that sizzle when the steak hits the basket.

2. Prep the Steaks

While the air fryer preheats, take your ribeye steaks out of the fridge. Pat them dry thoroughly with paper towels on all sides – removing surface moisture helps the oil and seasonings stick, and gives you a better crust. Rub both sides of each steak with the avocado oil, coating them evenly.

Seasoning ribeye steaks with avocado oil, salt, pepper, and garlic powder.

Next, season the steaks generously with the salt, black pepper, and garlic powder. Sprinkle the seasonings over the steaks and gently press them in so they adhere. Don’t be shy with the seasoning, since some will remain in the basket. (If you have time, you can let the seasoned steaks sit at room temperature for 20-30 minutes; this helps them cook more evenly, especially if they were very cold.)

3. Air Fry the Steaks

Place the seasoned ribeyes in the preheated air fryer basket in a single layer. Make sure they aren’t overlapping or touching each other – the hot air needs to circulate around each steak. Cook the steaks at 400°F for about 6–8 minutes to start.

Then open the air fryer and flip the steaks over using tongs. (Flipping halfway ensures both sides get nicely browned.) Cook for another 6–7 minutes on the second side. Cooking times will vary depending on your desired doneness and the steak thickness (more on that below).

As a general guide: about 6–8 minutes per side yields medium-rare (135°F internal), 8–10 minutes per side for medium (145°F), and 10–12 minutes per side for well-done (160°F). Keep in mind these times are for ~1-inch thick ribeyes; very thick steaks might need a couple extra minutes, while thinner steaks will cook faster.

4. Check Doneness

To ensure your steak is cooked exactly how you like it, use an instant-read meat thermometer. This is the most reliable way to check doneness.

Insert the thermometer into the center of the thickest part of the steak (avoid touching bone or the air fryer basket). The internal temperature readings to look for: 130–135°F for medium-rare, 140–145°F for medium, 155–160°F for well-done. If the temperature is a few degrees lower than your target, you can air fry the steak for another minute or two.

Remember, the steak’s internal temp will rise another 5 degrees or so while resting. If you prefer your steak on the rare side, you might aim for ~125°F and let it rest up to 130°F.

For food safety, the USDA recommends at least 145°F (medium) for beef steaks, but many people enjoy lower doneness levels at their own discretion.

5. Rest and Serve

Once the steaks have reached your desired temperature, carefully remove them from the air fryer. Let the ribeyes rest on a plate or cutting board for about 5 minutes. This step is crucial – resting allows the juices inside the meat to redistribute, so your steak stays moist and tender when you cut into it. (If you cut it immediately, the juices would run out and the steak could be drier.)

While resting, you can loosely tent the steaks with foil to keep them warm, but don’t wrap them tightly (we don’t want them to steam or overcook).

After resting, you’re ready to dig in! You can serve the ribeye steaks whole, or slice them against the grain into strips for serving. Slicing against the grain (cutting perpendicular to the lines of muscle fibers) will give you the most tender bite.

Enjoy your perfectly cooked air fryer ribeye steak – it’s hard to believe it was done with so little effort!

Cooking Times Quick Reference: At 400°F, a 1-inch thick ribeye typically takes about 12-15 minutes total in the air fryer (including the flip halfway) for medium-rare to medium. Always use time as a guideline and check internal temp for accuracy. Different air fryer models may cook a bit faster or slower, so the first time you try this, keep an eye on the steak a minute or two before the expected time just to be safe.

Tips for Perfect Results

Cooking steak in an air fryer is pretty easy, but a few pro tips will ensure your ribeye turns out absolutely perfect every time. Here are some expert tips and tricks from real experience:

Bring Steaks to Room Temperature: If time allows, take the ribeyes out of the fridge 20-30 minutes before cooking. Room-temperature steaks cook more evenly edge-to-edge than very cold steaks. This means you’re less likely to end up with an overcooked exterior and an overly rare center. (Don’t worry, 30 minutes at room temp is safe, but don’t leave raw meat out for hours.)

Preheat the Air Fryer: Always preheat your air fryer for steak. A hot environment right from the start helps sear the outside of the ribeye quickly, which locks in juices and gives that lovely brown crust. Skipping preheat can lead to the steak cooking more slowly and steaming a bit before it browns.

Pat Dry for a Great Crust: Moisture is the enemy of a good sear. Pat your steaks completely dry with paper towels before oiling and seasoning. Removing surface moisture allows the hot air to directly contact the meat, yielding a better Maillard reaction (browning). You’ll get a nicer crust if the steaks are dry when they go in.

Don’t Overcrowd the Basket: Air fry in a single layer with space between the steaks. The air fryer works by circulating hot air; if the steaks are crammed together or touching, you won’t get even cooking or browning. If you plan to cook more than two steaks and they don’t comfortably fit, cook them in batches. Overcrowding can lead to uneven cooking and less crispy exteriors.

Use a Meat Thermometer: Trust your thermometer, not just the clock. Cooking times are a great guideline, but air fryer models and steak thickness vary. An instant-read thermometer takes the guesswork out—ensuring you know exactly when your steak hits medium-rare or your preferred doneness. This prevents overcooking (which can happen fast at 400°F) or undercooking. It’s especially useful when you’re still getting familiar with your air fryer’s quirks.

Flip for Even Cooking: Even though air fryers circulate air from all sides, I find that flipping the steak halfway through cooking yields the most even results. It ensures both sides get direct exposure to the hot air and develop a uniform sear. So when your timer is about halfway, open up and flip those ribeyes. (Bonus: this is a good time to check how they’re looking and gauge if they might need a bit more or less time than expected.)

Adjust for Thickness and Air Fryer Differences: The cooking times given (6-8 minutes a side for medium-rare, etc.) assume about a 1-inch thick ribeye in a typical basket-style air fryer. If your steak is thicker (say 1.5-2 inches), add a few extra minutes of cook time and definitely rely on the thermometer to check doneness. For thinner steaks (½-¾ inch), you’ll need less time – they can cook surprisingly fast, so check early to avoid overcooking. Additionally, every air fryer model is a bit different in how powerful it is. Some run hotter than others, and oven-style air fryers might cook a bit differently than compact basket styles. When you make your first air fryer steak, err on the side of checking sooner. You can always cook it more, but you can’t undo an overcooked steak.

Let It Rest: Just as with any steak-cooking method, resting is non-negotiable. When you let the steak rest for 5 minutes after air frying, the juices redistribute and the internal temperature evens out. This means a juicier steak. If you cut in immediately, those tasty juices would just end up on the plate. So be patient for a few minutes – it’s worth it!

Optional – Finish with Butter or Herbs: While not required, a little extra touch can take your ribeye over the top. After cooking (while the steak is resting), you can add a pat of garlic-herb butter on top of the hot steak. It will melt into the meat and add richness and flavor. Another idea: sprinkle some fresh rosemary or thyme on the steak before air frying (tuck a small sprig next to the steak) for an herb-infused aroma. Just be cautious with fresh herbs in the air fryer – make sure they’re anchored by the meat so they don’t fly around and burn.

With these tips in mind, you’re set up for success. Before you know it, you’ll be serving air fryer ribeye steaks that make everyone say “wow, this was made in an air fryer?!”

Storage and Reheating

Storing Leftovers: On the off-chance you have leftover ribeye steak (it’s so good there might not be any!), you can store it for later. Allow the cooked steak to cool to room temperature, then wrap it tightly in aluminum foil or place it in an airtight container. Store it in the refrigerator for up to 3-4 days. For longer storage, you can also freeze cooked steak – wrap it in plastic wrap and foil (or a freezer bag) to prevent freezer burn, and freeze for up to 2-3 months. Tip: If freezing, consider slicing the steak first; it will be easier to thaw and reheat in portions.

Reheating: When reheating a cooked steak, the goal is to warm it through without overcooking it or drying it out. The air fryer can actually be a great tool for reheating steak, too! Here are a couple of methods:

In the Air Fryer: Preheat the air fryer to a lower temperature, about 300°F. Place the steak in the basket and heat for 2-3 minutes, flipping once, just until warmed to your liking. The lower temp and short time help heat the steak gently. (You can even spritz or rub a tiny bit of oil or butter on the steak to help keep it moist.) Keep a close eye so it doesn’t start cooking again or get too well-done.
In a Pan or Oven: Alternatively, you can reheat slices of steak in a quick hot skillet with a dab of butter (just a minute or two, since it’s already cooked), or wrap the steak in foil and warm in a 300°F oven for about 10 minutes. If using a microwave, use medium power in short bursts, as microwaving can easily overcook the edges of steak.

However you reheat, try not to let the steak hit high temperatures again – you just want to gently warm it. Properly reheated, the ribeye will still be delicious. One more idea: leftover air-fried ribeye is fantastic sliced thin on a sandwich or atop a salad the next day, so you might enjoy it cold or room temp too!

Air Fryer Steak Recipe FAQs

Can I cook a frozen ribeye steak in the air fryer?

Yes, you can cook a steak straight from frozen in the air fryer, but I recommend thawing if possible for the best results. Cooking a frozen steak will take longer and might not cook as evenly.

If you must cook from frozen, use a slightly lower temperature at first (to help it thaw-cook) – for example, cook at 360°F for a few minutes longer, then increase to 400°F to finish and sear the outside. Expect to add several extra minutes to the cooking time. Always use a thermometer in this case, because the outside can look done before the inside is fully heated through.

For best quality, I prefer to thaw steaks overnight in the fridge, then cook. Thawed (or fresh) steaks will cook more evenly and predictably in the air fryer.

Does steak thickness affect the cooking time in an air fryer?

Absolutely. Thickness is a big factor in how long it takes to cook a steak. Our timing guidelines (6-8 minutes a side, etc.) assume about a 1-inch thick ribeye. If your steak is much thicker, you will need to increase the cook time. A general rule of thumb: for each additional 1/2-inch of thickness, add a few more minutes of cook time.

For example, a 1.5-inch thick ribeye might need roughly 4-5 extra minutes total compared to a 1-inch steak (possibly around 16-18 minutes total for medium-rare, as opposed to ~12 minutes). Conversely, a thinner steak (say 3/4 inch or less) will cook very quickly – it might only need around 8-10 minutes total or less for medium doneness.

No matter the thickness, use an instant-read thermometer to check the internal temp as you approach the end of cooking. That way, you’ll avoid under or overcooking. And remember, let thicker steaks rest a bit longer as well, since the heat takes a little more time to equalize inside.

What other cuts of steak can I cook in the air fryer?

While this recipe focuses on ribeye (which is fantastic in the air fryer due to its marbling), you can definitely cook other steak cuts using the same method. New York strip, filet mignon, sirloin, T-bone, or porterhouse can all be air-fried.

The key is adjusting the time for the cut’s thickness and level of fat. Leaner cuts like sirloin or filet mignon have less fat, so be careful not to overcook them (they can dry out faster than a ribeye). They might cook a bit quicker too. Bone-in cuts (like T-bone or porterhouse) might take a tad longer near the bone area. Always season similarly and use that thermometer. The air fryer technique remains the same.

Many people are pleasantly surprised that even a thick filet mignon can come out tender and perfectly cooked in an air fryer. Just remember that very thin cuts (like flank or skirt steak) can cook in just a few minutes, so adjust accordingly or consider other methods for very thin steaks.

Do I need to flip the steak in the air fryer?

It’s highly recommended to flip the steak halfway through cooking. Most air fryers heat more intensely from the top, so flipping ensures both sides of the steak get direct heat and develop a good crust. While the circulating air does cook the food on all sides to some extent, flipping will generally give you more even browning.

In our method, we flip after about 6-8 minutes. If you forget to flip, your steak will still cook, but you might notice one side is a bit more browned or even slightly drier. So for best results, set a timer or remember to give the ribeye a flip at the halfway mark.

How do I prevent my air fryer from smoking when cooking steaks?

Because ribeye is a fatty cut, sometimes the hot fat drippings can cause an air fryer to produce smoke (especially at high temps like 400°F). Don’t panic if you see a little wispy smoke, but if it’s more than a little, here are some tricks:

First, make sure your air fryer is clean beneath the heating element – old grease residues can smoke. You can also add a couple of tablespoons of water to the bottom of the air fryer drawer (below the basket) before cooking; this water can help cool and catch dripping fat so it doesn’t smoke or burn.

A popular hack is to place a slice of bread in the drip pan under the basket – the bread will soak up the grease as it drips and significantly reduce smoke [Source]. (Just be sure the bread isn’t so large that it blocks airflow.) Also, using an oil with a high smoke point (like avocado oil, as we do) helps prevent excess smoke. If your air fryer does start smoking a lot, carefully stop the cooking and check if there’s too much grease in the bottom.

In summary, a clean air fryer, a bit of water or bread to catch grease, and high-smoke-point oil will minimize any smoking issues when air frying steaks.

Is air-fried steak really as good as grilled or pan-seared steak?

In my experience, air-fried ribeye steaks are shockingly good – juicy and nicely seared. You might miss a bit of that smoky char from a charcoal grill, and you won’t get the exact same dark sear crust as a ripping-hot cast iron pan. However, the convenience and consistency of the air fryer can’t be beat.

The air fryer excels at cooking the steak evenly and quickly, and it’s hands-off once it’s in (no need to manage a flame or oil splatters). The result is very comparable to other methods: you get a delicious crust (especially if you preheat and pat the steak dry) and a tender interior. Some folks even prefer air fryer steak because it’s less hassle and still yields a restaurant-quality result.

If you want a touch of smoky flavor, you could sprinkle a bit of smoked paprika in your seasoning, or finish the steak with a dash of liquid smoke or smoked salt. But even without that, most people are amazed that an air-fried steak can be so good. It’s definitely a fantastic alternative, and it’s now one of my go-to methods, especially when I want steak fast or the weather isn’t ideal for grilling.

Hopefully, these FAQs clear up any remaining questions and set you up for success.

Now, let’s get you cooking this ribeye! 🔥👇

Air Fryer Ribeye Steak Recipe Card

(Here’s a handy recipe summary card for your convenience!)

Air Fryer Ribeye Steak – Juicy, flavorful ribeye steaks cooked in the air fryer. Enjoy steakhouse quality in about 15 minutes, complete with a perfect crust and your choice of doneness, all year round.

Prep Time: 10 minutes
Cook Time: 12-15 minutes
Total Time: 22-25 minutes
Servings: 2 servings (2 ribeye steaks)

Ingredients

2 Ribeye steaks, about 8 oz each (approximately 1-inch thick)
1 tablespoon Avocado oil (or other high-heat oil like canola)
1 teaspoon Salt (kosher salt recommended)
1/2 teaspoon Black pepper, freshly ground
1/4 teaspoon Garlic powder

(Adjust seasonings to taste; the above amounts will generously season two steaks.)

Instructions

Preheat: Preheat your air fryer to 400°F (200°C) for about 5 minutes.
Season Steaks: Pat the ribeye steaks dry with paper towels. Rub each steak with avocado oil on all sides. Sprinkle salt, pepper, and garlic powder evenly over both sides of the steaks, pressing the seasonings in so they adhere.
Air Fry – First Side: Place the steaks in the preheated air fryer basket in a single layer (not touching). Cook at 400°F for 6-8 minutes for medium-rare, 8-10 minutes for medium, or 10-12 minutes for well-done on the first side.
Flip & Finish: Flip the steaks over at the halfway point. Cook the second side for another 6-7 minutes (for medium-rare; a bit longer for more done). Note: Cooking times may vary based on steak thickness and air fryer model – see internal temp guide in the next step.
Check Doneness: Use an instant-read meat thermometer to check the internal temperature. For medium-rare aim for ~135°F, medium ~145°F, well-done ~160°F. (Steaks will rise a few degrees during resting.) If needed, air fry the steak for 1-2 more minutes to reach your ideal temperature.
Rest and Serve: Remove the steaks from the air fryer and let them rest for 5 minutes on a cutting board or plate. This keeps them juicy. Then slice against the grain and serve. Enjoy your perfectly cooked ribeye steak!

Recipe Notes: Preheating the air fryer is important for best results. If your steaks are thicker than 1 inch, you may need to add a couple extra minutes of cook time. If they are thinner, check a bit earlier. Remember that different air fryer models can cook slightly differently – when in doubt, use the internal temperature as your guide. Feel free to add a pat of butter or a sprinkle of fresh herbs on the hot steaks after cooking for extra flavor. And most importantly, savor every bite of your quick and easy air fryer ribeye steak!