Ingredients
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1–2 T-bone, sirloin, porterhouse, or New York strip steaks, at room temperature
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1 teaspoon kosher salt
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1/2 teaspoon garlic powder
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1/4 teaspoon onion powder
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Black pepper, to taste
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1 tablespoon butter, at room temperature
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Fresh parsley or thyme, chopped (for serving)
Instructions
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Preheat the air fryer to 400°F for 1 minute.
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Pat the steaks dry with paper towels. Place on a plate and season both sides evenly with kosher salt, garlic powder, onion powder, and black pepper.
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Place the steaks in the air fryer basket and cook for 7–10 minutes for medium-rare (about 12 minutes for medium), flipping halfway through. Cooking time will vary depending on steak thickness and air fryer size, so keep an eye on them.
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Remove the steaks and transfer to a cutting board. Let rest for 5–10 minutes to allow the juices to redistribute.
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Top with butter, slice, and finish with fresh herbs if desired. Serve immediately.
Notes
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Choose the Best Cut: Well-marbled cuts like ribeye or New York strip give the juiciest results, but any steak works. Aim for steaks at least 1 inch thick—thinner steaks cook too fast and can turn rubbery.
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Pat Dry Before Seasoning: Removing excess moisture helps the steak brown instead of steam, giving you better flavor and texture.
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Bring to Room Temperature: Let the seasoned steak sit out for 15–30 minutes before cooking for more even results.
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Adjust for Thickness: Thicker steaks may need a few extra minutes. Use a thermometer if needed.
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Preheat the Air Fryer: Starting with a hot air fryer helps sear the steak right away.
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Avoid Overcrowding: Cook one or two steaks at a time so air can circulate properly.
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Rest the Steak: Letting the steak rest is key to keeping it tender and juicy.
