A great steak in the air fryer is absolutely possible — the searing heat and rapid air circulation create a beautiful crust while keeping the interior at your target doneness. The key is knowing your internal temperatures and using a meat thermometer. Thickness matters more than weight, so a 1-inch steak cooks very differently from a 1.5-inch cut.
All times below assume steaks at room temperature (pull from fridge 30 minutes before cooking) and a preheated air fryer. Flip once halfway through for even browning.
Have a custom recipe? Use our calculator for exact conversion.
Open Calculator →| Cut / Type | Oven Temp | Air Fryer Temp | Oven Time | Air Fryer Time | Notes |
|---|---|---|---|---|---|
| Ribeye (1 inch) | 450°F | 400°F | 14 min | 10 min | Med-rare: 130°F internal |
| Ribeye (1.5 inch) | 450°F | 400°F | 18 min | 14 min | Flip at 7 min. Rest 5 min after. |
| Sirloin (1 inch) | 450°F | 400°F | 12 min | 10 min | Leaner cut — don't overcook. |
| Filet mignon (2 inch) | 450°F | 400°F | 20 min | 16 min | Thick cut needs more time. 130°F for med-rare. |
| NY Strip (1 inch) | 450°F | 400°F | 14 min | 10 min | Great fat cap — crisps well. |
| Flank steak | 425°F | 400°F | 12 min | 10 min | Thin cut. Slice against the grain. |
Room temperature first — Pull steaks from the fridge 30 minutes before cooking. Cold steaks cook unevenly — grey on the outside, raw in the center.
Pat completely dry — Surface moisture prevents browning. Dry with paper towels, then season generously with salt and pepper.
Use a meat thermometer — This is non-negotiable for steak. Rare: 125°F, Medium-rare: 130°F, Medium: 140°F, Medium-well: 150°F, Well-done: 160°F.
Rest for 5 minutes — After cooking, let the steak rest on a cutting board. The internal temperature will rise another 5°F (carryover cooking) and juices redistribute through the meat.
Pull your steak at these internal temperatures — it will rise about 5°F while resting: