Steak in the Air Fryer
Steak in the air fryer is a quick weeknight dinner with no smoke alarm and no spitting fat. The hot air gives a browned crust in 6–12 minutes, depending on how pink you like it. This page is the general guide, with times by doneness and thickness, how the main cuts differ and when to take the steak out.
- Temperature
- 200°C
- Total time
- 20min
- Prep
- 5min
- Servings
- 2
- Core temp
- 55°C
- Per serving
- 360kcal
Why the air fryer works for steak
Steak in air fryer baskets gets the same browning you would expect from a frying pan, because very hot air hits the whole surface at once. A medium rare steak is easy to hit with a thermometer, and the cooking method is simple – season, cook, turn once, rest – and the result is repeatable, since the heat does not drop when the meat goes in. You also avoid the smoke and grease spatter that make pan-frying a chore.
The cut matters more than the machine. Rump has a firm bite and a lot of flavour, ribeye has marbling and stays juicy, sirloin has a fat edge, and fillet is lean and very soft. All of them cook in the same way, with a few minutes' difference for thickness.
How to make steak in the air fryer
Tap a time to start a timer.
- Prepare Take the steaks out of the fridge before cooking. Pat them dry with kitchen roll, as a dry surface browns and a wet one steams.
- Season Rub the oil over both sides and season with salt, pepper and garlic granules.
- Preheat Heat the air fryer to 200 °C for .
- Cook Place the steaks in a single layer and cook for , turning them halfway. For a 2.5 cm steak allow for rare, 8 for medium-rare, 10 for medium and 12 for well done.
- Check Insert a meat thermometer through the side. Medium-rare is 55 °C, medium 60–63 °C and well done 70 °C. Take the steak out 3 °C before your target.
- Rest Put the steaks on a warm plate with the butter on top and rest them for before slicing.
Cooking times and temperatures
| Steak | Temperature | Time |
|---|---|---|
| Steak, medium-rare, 2.5 cmTurn halfway | 200 °C | 8 min |
| Steak, rare | 200 °C | 6 min |
| Steak, medium | 200 °C | 10 min |
| Steak, well doneCore 70 °C | 200 °C | 12 min |
| Thin steak, 1.5 cm | 200 °C | 4–6 min |
| Steak from frozenThaw first if you can | 180 °C | 14–18 min |
| Gammon steakCook to 70 °C | 180 °C | 8–10 min |
Times are a guide and depend on the size of the food and the power of your air fryer. Cooked when the centre reaches 55 °C. See also cooking times and temperatures for all dishes.
Which cut to choose
- Rump: good value, firm and full of flavour. Cook to medium-rare or medium and slice thinly across the grain.
- Ribeye: well marbled, so it forgives a minute too long. The fat renders and keeps the steak juicy.
- Sirloin and fillet: see the dedicated pages for the fat edge of sirloin and the extra care a thick fillet needs.
Tips
- Dry and season. Wet steak steams. Pat dry, oil lightly and season just before cooking.
- Cook one or two at a time. Crowded steaks block the air and brown poorly.
- Go by temperature, not time. A thermometer is far more accurate than time, because thickness and fat vary.
Serving
Serve steak with chips, jacket potatoes or asparagus, plus a pepper or mushroom sauce. Strips of the cooked steak are also good in fajitas or a salad. For other meat timings, see air fryer cooking times.
Storing and reheating
Cooked steak keeps for up to 2 days in the fridge. Reheat slices at 160 °C for 2–3 minutes until steaming hot all the way through (75 °C in the centre), or eat them cold. Use steak in air fryer leftovers in sandwiches or a noodle salad.
Variations
- Pork steak and gammon steak: Cook a 2 cm pork steak at 180 °C for 12–14 minutes and a gammon steak for 8–10 minutes, until they reach 70 °C with no pink meat.
- Steak bites: Cut steak into 2 cm cubes and cook at 200 °C for 4–6 minutes, shaking halfway.
- Garlic butter: Top the resting steak with a slice of butter mashed with garlic and parsley.
Troubleshooting
- The steak is tough
- It was cooked beyond medium, or sliced straight away. Use a thermometer, rest the steak for 5 minutes and slice across the grain.
- The steak is not browned
- Too much moisture or an overloaded basket. Dry the steaks, cook one or two at a time with gaps between them and always preheat.
- The steak is raw in the middle but burnt outside
- The steak was too thick or too cold. Let it come to room temperature, and for steaks over 3 cm lower the heat to 180 °C and add a few minutes.
Frequently asked questions
How long does steak take in an air fryer?
A 2.5 cm steak takes about 8 minutes at 200 °C for medium-rare, turned halfway. Rare is 6 minutes, medium 10 and well done 12. Thin steaks of 1.5 cm need 4–6 minutes.
How long do you cook a medium rare steak in the air fryer?
A 2.5 cm steak takes about 8 minutes at 200 °C, turned halfway, and should read 55 °C in the centre. This is a common kitchen figure, not an FSA rule. Rest it for 5 minutes, as it carries on cooking by a few degrees.
What temperature should steak be?
These are common kitchen temperatures, not FSA figures. Rare is 50–52 °C, medium-rare 55–57 °C, medium 60–63 °C and well done 70 °C. The FSA advises that the outside of a whole cut is properly cooked.
Can you cook steak from frozen in the air fryer?
You can, at 180 °C for 14–18 minutes depending on thickness, but a thawed steak browns better. Defrost it in the fridge overnight where possible.
Do you need oil to cook steak in the air fryer?
A teaspoon is enough, brushed on the meat rather than into the basket. It helps the seasoning stick and gives a better crust.
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