Juicy Air Fryer Steak with Garlic Herb Butter

Air fryer steak is a fast way to cook a thick, juicy steak with a browned exterior and tender center without heating a grill or cast-iron pan. A simple garlic rosemary butter melts over the steak while it rests and adds a rich restaurant-style finish.

For the best result, choose a steak at least 1 inch thick with visible marbling. Serve it with balsamic roasted carrots or crispy potatoes.

Best Steaks for the Air Fryer

Ribeye, New York strip, sirloin, and T-bone all work well. Thickness matters more than the exact cut because thin steaks can overcook before the exterior browns.

How to Air Fry Steak

Bring the steak close to room temperature, pat it dry, and season generously with salt and pepper. Preheat the air fryer to 400°F, cook for about 4 minutes, flip, then continue until the center reaches your preferred temperature.

Use a Meat Thermometer

Because steak thickness varies, temperature is more reliable than time. Pull medium-rare steak around 130–135°F and medium around 135–140°F, then rest for 5–10 minutes before slicing.

Garlic Herb Butter

Mix softened butter with fresh rosemary and minced garlic. Add a spoonful over the hot steak immediately after cooking so it melts while the meat rests.

Air Fryer Steak Recipe Card

Juicy Air Fryer Steak with Garlic Herb Butter

Thick air-fried steak with a browned exterior, juicy center, and garlic rosemary butter.

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Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 28 minutes mins

Servings: 2 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

Steak

• 2 1-inch-thick steaks ribeye, strip, sirloin, or T-bone
• kosher salt and black pepper to taste

Garlic Herb Butter

• 2 tbsp salted butter softened
• 1 tsp fresh rosemary finely chopped
• 1 clove garlic minced

Method

 

1. Let steaks sit at room temperature for 20 to 30 minutes. Pat dry and season well with salt and pepper.
2. Mix butter, rosemary, and garlic and refrigerate until needed.
3. Preheat air fryer to 400°F. Lightly grease the basket and add steaks without crowding.
4. Cook 4 minutes, flip, then cook 3 to 5 minutes more until desired doneness. Use a thermometer for accuracy.
5. Rest steaks 5 to 10 minutes and top with garlic herb butter before serving.

Notes

Target about 130–135°F for medium-rare or 135–140°F for medium before resting.

Adapted from Tastes Better From Scratch. Cooking guidance and serving notes rewritten for Wasfat Ummi.

Recipe image used with permission from Tastes Better From Scratch.