Step by step

Method

5 steps

1. 1

   Take 2 steaks (about 1–1½ inches thick — ribeye, strip, or sirloin) out of the fridge 20–30 minutes so they're not ice-cold in the middle. Pat very dry, rub with 1–2 tablespoons olive oil, then season generously with 1–1½ teaspoons kosher salt, 1 teaspoon coarse black pepper, and optional garlic powder, smoked paprika, or steak seasoning.

2. 2

   Preheat the air fryer to 400°F for 3–5 minutes so the basket is hot.

3. 3

   Place the steaks in a single layer — cook one at a time if they touch, or you lose the crust where they meet.

4. 4

   Air fry, flipping halfway: for ~1–1¼-inch steaks, rare about 6–8 minutes, medium 8–11, medium-well 11–14. Use a thermometer and pull a few degrees early — about 125°F rare, 135°F medium, 145°F medium-well — temp rises while resting. Thicker steaks need extra minutes; thinner ones finish fast.

5. 5

   Rest on a plate 5 minutes. Top with a pat of butter and chopped herbs if you like, then slice against the grain. You want a browned crusty steak with a juicy pink center — not a grey steamed surface or a raw cold middle.