Easy Air Fryer Ribeye Steak
This Air Fryer Ribeye Steak delivers restaurant-quality results without the need for a grill! The air fryer creates a beautifully seared crust while keeping the inside tender and juicy. It's an easy yet gourmet dinner that’s on the table in under 20 minutes!
Servings: 4 servings
Calories: 288kcal
Equipment
Ingredients
- 2 ribeye steaks 16 ounces each, 1 ½-2” thick, bring to room temperature
- 1 teaspoon flaky sea salt or ½ teaspoon kosher salt (divided)
- 1 teaspoon garlic powder divided
- avocado oil spray
- 2 tablespoons unsalted butter divided for serving
- 1 tablespoon chives divided for serving or other fresh herbs
Instructions
- Preheat the air fryer to 400°F for 3 minutes.
- Season both sides of the steaks with flaky sea salt and garlic powder.
- Spray the air fryer basket with avocado oil, then add the steaks. Lightly spray the top of the steaks as well, this will help with getting the meat crispy.
- Air fry for about 5-6 minutes per side, flipping the steaks halfway through cooking. Cooking time will depend on the thickness of the steaks. Use a digital instant read meat thermometer to cook to your liking. For medium-rare, remove the steaks from the air fryer at 130°F.
- Transfer the ribeye steaks to a cutting board and let rest, loosely covered with foil for 5 minutes.
- Serve with a pat of butter and garnish with finely chopped chives.
Notes
Choose your steak: If you don’t have ribeye on hand, NY strip, porterhouse or T-bone steaks can all be air-fried using this method.
Different cook times:
Rare — pull steaks out at 125°F / Medium — pull steaks out at 140°F / Medium-well — pull steaks out at 150°F / Well done — pull steaks out at 160°F
Tips to make the best air fryer ribeye steak
Preheat the air fryer: Most air fryer recipes don’t warrant preheating, but when making steak, preheating is a must to get that nice sear on the outside of the meat. Look for thick steaks: The average supermarket ribeye is usually less than 1″ thick. Look for steaks around 1 ½ -2″ thick which may mean asking the meat counter butcher to get some freshly cut steaks. Room temperature steak: Always allow steak to come to room temperature before air frying or grilling. This ensures more even cooking. Don’t eyeball it: The instant meat thermometer is your friend. It’s the only way to get an accurate temperature and a steak that’s cooked exactly to your liking. Let it rest: Let the steaks rest for at least 5 minutes before slicing. This allows the juices to redistribute into the steak instead of seeping out when you cut into it.
Preheat the air fryer: Most air fryer recipes don’t warrant preheating, but when making steak, preheating is a must to get that nice sear on the outside of the meat. Look for thick steaks: The average supermarket ribeye is usually less than 1″ thick. Look for steaks around 1 ½ -2″ thick which may mean asking the meat counter butcher to get some freshly cut steaks. Room temperature steak: Always allow steak to come to room temperature before air frying or grilling. This ensures more even cooking. Don’t eyeball it: The instant meat thermometer is your friend. It’s the only way to get an accurate temperature and a steak that’s cooked exactly to your liking. Let it rest: Let the steaks rest for at least 5 minutes before slicing. This allows the juices to redistribute into the steak instead of seeping out when you cut into it.
Nutrition
Calories: 288kcal | Carbohydrates: 1g | Protein: 23g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 84mg | Sodium: 641mg | Potassium: 316mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 225IU | Vitamin C: 0.4mg | Calcium: 11mg | Iron: 2mg