This air fryer ribeye steak is juicy, rich, and seared to perfection using circulating hot air rather than oil or open flame. The ribeye cut, known for its marbled tenderness and deep flavor, crisps beautifully around the edges while staying pink and succulent inside. This technique is shockingly reliable—and fast. You’ll get a steakhouse-quality meal in less than 30 minutes from prep to plate.
To take it over the top, this recipe includes a quick garlic-herb butter that melts luxuriously over the steak as it rests. Pair with roasted vegetables, mashed potatoes, or even a crisp salad, and you’ve got a five-star dinner with weeknight ease.
Ingredients:
For the Steak:
- 1 ribeye steak, 1 to 1¼ inches thick (about 12–16 oz)
- 1 tbsp olive oil or avocado oil
- 1 tsp kosher salt
- ½ tsp freshly cracked black pepper
- Optional: ½ tsp smoked paprika or steak seasoning blend
For the Garlic-Herb Butter:
- 2 tbsp unsalted butter, softened
- 1 garlic clove, minced or grated
- 1 tsp chopped fresh parsley (or thyme/rosemary for depth)
- Pinch of salt and pepper
- Optional: squeeze of lemon juice or pinch of chili flakes
Instructions:
1. Prep the Steak
Let your ribeye come to room temperature—this helps it cook more evenly. Pat the steak dry with paper towels, then rub both sides lightly with olive oil. Season generously with kosher salt, black pepper, and any additional seasoning you like. A good crust starts with a dry surface and bold seasoning.
2. Preheat the Air Fryer
Preheat your air fryer to 400°F (200°C) for 4–5 minutes. This step is key for ensuring that initial sear-like effect.
3. Air-Fry the Steak
Place the steak in the air fryer basket (no foil or parchment paper needed). Cook for:
- Medium-rare: 9–10 minutes, flipping halfway through
- Medium: 11–12 minutes
- Medium-well: 13–14 minutes
Cooking time may vary depending on your air fryer model and steak thickness. Use a meat thermometer for precision:
- 130°F (54°C) for medium-rare
- 140°F (60°C) for medium
- 150°F (65°C) for medium-well
4. Make the Garlic-Herb Butter
While the steak cooks, combine softened butter, minced garlic, chopped herbs, salt, and pepper in a small bowl. Mix well. You can chill it into a log and slice it, or keep it soft for quick spooning.
5. Rest and Serve
Once your steak is cooked, transfer it to a plate or cutting board and immediately top with a scoop of garlic-herb butter. Tent loosely with foil and let it rest for 5–7 minutes. This allows the juices to redistribute and the butter to melt gloriously over the meat.
6. Slice and Savor
Slice the steak against the grain and serve with your sides of choice—roasted asparagus, sweet potato fries, or a citrus-dressed salad all pair beautifully.
Tips for Success:
- Room temperature steak = better cook-through.
- Don’t overcrowd the basket—air circulation is what makes the magic happen.
- For extra crispness, flip with tongs and lightly press the edges down midway through.
- No thermometer? Press-test for doneness—firmer = more well-done.
This air fryer method is a game-changer, especially when you’re craving something indulgent but easy. Want a caramelized onion topping or compound butter upgrade next? Let’s level it up!