Ultimate Air Fryer Steak with Garlic Herb Butter
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Rest Time: 5 minutes
- Total Time: 25 minutes
- Servings: 4
- Dietary Info: Keto, Low-Carb, High-Protein, Gluten-Free
Equipment Needed
- Air Fryer (Basket or Oven style)
- Meat Thermometer (For precise doneness)
- Tongs
- Paper Towels
- Small Mixing Bowl
Ingredients
For the Steaks
- 4 steaks: Ribeye or New York Strip, 1-inch thick (approx. 8–10 oz each)
- 2 tbsp olive oil (or avocado oil for a high smoke point)
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 1 tsp coarse kosher salt (or to taste)
For the Homemade Garlic Herb Butter
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 3 cloves garlic, finely minced or grated
- 1 tbsp fresh parsley, finely chopped
- 1 tsp fresh chives or thyme, finely chopped (optional)
- Pinch of sea salt
Step-by-Step Instructions
Step 1: Prepare the Garlic Herb Butter
In a small bowl, combine the softened butter, minced garlic, chopped parsley, chives, and a pinch of sea salt. Mix well with a fork until fully integrated. Scoop the mixture onto a sheet of plastic wrap or parchment paper, roll it into a log, and twist the ends closed. Chill in the refrigerator for at least 15 minutes to firm up before slicing.
Step 2: Prep the Steaks
Remove the steaks from the refrigerator 20–30 minutes before cooking to bring them close to room temperature; this ensures even cooking. Pat both sides thoroughly with paper towels until completely dry to achieve a better exterior sear. Rub each steak lightly with olive oil, then season generously on all sides with kosher salt, black pepper, and garlic powder.
Step 3: Preheat the Air Fryer
Preheat your air fryer to 400°F (200°C) for 3–5 minutes. A hot air fryer basket is essential for getting a quick, crisp sear on the outside without overcooking the center.
Step 4: Air Fry to Perfection
Arrange the seasoned steaks in a single layer in the air fryer basket, ensuring they do not overlap. (If your air fryer is smaller, cook in two separate batches).
Cook at 400°F (200°C), flipping the steaks halfway through:
- Rare (125°F internal): 8–9 minutes
- Medium-Rare (135°F internal): 10–11 minutes
- Medium (145°F internal): 12–13 minutes
- Well-Done (160°F internal): 14–15 minutes
Note: Use an instant-read digital meat thermometer inserted into the thickest part of the steak for exact temperature readings.
Step 5: Top, Rest, and Serve
Transfer the steaks to a clean cutting board or warm platter immediately. Slice a thick coin of the garlic herb butter and place it directly on top of each hot steak. Cover loosely with aluminum foil and let rest for 5 minutes. This resting phase allows the juices to redistribute throughout the meat while the compound butter melts completely over the top.
Pro Tips for the Best Result
- Dry the Meat: Moisture is the enemy of a crisp crust. Always pat the steaks completely dry before applying oil and seasonings.
- Don’t Overcrowd: Leave space between the steaks in the air fryer basket so air can circulate freely around the edges.
- Always Rest the Steak: Cutting into a steak immediately after cooking will cause all the flavorful juices to spill out onto the board.
Storage & Reheating Instructions
- Storage: Store leftover cooked steak in an airtight container in the refrigerator for up to 3 days. Extra compound butter can be kept in the fridge for up to 2 weeks or frozen for up to 3 months.
- Reheating: Preheat your air fryer to 350°F (175°C). Place the leftover steak in the basket and warm for 3–5 minutes, just until heated through, to avoid drying out the meat. Top with a small slice of extra garlic butter while warming.
