🥩 Air Fryer Ribeye Steak with Garlic Herb Butter
Servings
2 steaks
Time
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Prep: 5–10 minutes
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Cook: 10–14 minutes
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Rest: 5 minutes
🧂 Ingredients
Steaks
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2 ribeye steaks (1–1¼ inch thick)
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1 tbsp olive oil
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1 tsp salt (or to taste)
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½ tsp black pepper
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½ tsp garlic powder
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½ tsp smoked paprika (optional)
Garlic Herb Butter
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2 tbsp unsalted butter, softened
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1 clove garlic, finely minced
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1 tbsp fresh parsley or chives, finely chopped
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Pinch of salt
🔪 Instructions
1. Prep the steaks
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Remove steaks from the fridge 20–30 minutes before cooking.
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Pat dry with paper towels.
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Rub both sides with olive oil.
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Season generously with salt, pepper, garlic powder, and paprika.
2. Preheat the air fryer
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Preheat to 400°F / 200°C for 3–5 minutes.
3. Cook the steaks
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Place steaks in the air fryer basket without overlapping.
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Cook at 400°F (200°C):
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Rare: 8–9 minutes
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Medium-rare: 10–11 minutes
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Medium: 12–13 minutes
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Flip halfway through cooking.
4. Make garlic herb butter
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Mix butter, garlic, herbs, and a pinch of salt in a small bowl.
5. Finish & rest
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As soon as steaks are done, top each with garlic herb butter.
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Let rest 5 minutes (important for juicy steak!).
🌡️ Internal Temperature Guide
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Rare: 120–125°F (49–52°C)
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Medium-rare: 130–135°F (54–57°C)
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Medium: 140–145°F (60–63°C)
(Remember: temp rises ~5°F while resting)
❓ Q & A
Q: Can I use frozen steak?
Yes, but thawing is best. If cooking frozen:
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Add 3–5 extra minutes
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Season after the first flip when surface softens
Q: What if my steak is thinner?
For steaks under 1 inch:
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Reduce cook time by 2–3 minutes
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Check early to avoid overcooking
Q: Do I need to flip the steak?
Yes 👍
Flipping helps even browning and prevents drying.
Q: Can I use another cut of steak?
Absolutely.
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New York strip: Same time
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Sirloin: 1–2 minutes less
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Filet mignon: Check early (cooks fast!)
Q: Why rest the steak?
Resting lets juices redistribute instead of spilling out when sliced.
Skipping this = dry steak 😬
Q: Can I skip butter?
You can, but… why 😏
If skipping:
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Finish with olive oil or compound herb oil
Q: How do I get more crust?
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Pat steak VERY dry
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Don’t overcrowd the basket
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Add a light oil coating