Air fryer steak with garlic-herb butter is a game-changing way to cook perfect steaks without firing up the grill or dealing with smoke in your kitchen. The air fryer creates a beautifully seared, caramelized exterior while keeping the inside tender and juicy, all in a fraction of the time it takes using traditional methods. Topped with a luxurious pat of garlic-herb compound butter that melts over the hot steak, creating an instant sauce that’s rich, aromatic, and absolutely irresistible, this dish feels fancy enough for date night but easy enough for a weeknight dinner. The high heat circulation in the air fryer mimics the intense heat of a steakhouse broiler, giving you that perfect crust without heating up your entire kitchen. Whether you’re a steak novice looking for foolproof results or an experienced cook wanting a faster method, this air fryer technique delivers steakhouse-quality beef with minimal effort and maximum flavor.
Serving Quantity: Serves 2 people
Cooking Time: 20 minutes (including 5 minutes prep time and 15 minutes cooking and resting time)
1. Ingredients for Steak
- Two ribeye, New York strip, or sirloin steaks (8 to 10 ounces each, about 1 to 1.5 inches thick)
- One tablespoon olive oil or avocado oil
- One teaspoon coarse salt
- One teaspoon black pepper, freshly ground
- Half teaspoon garlic powder
- Half teaspoon onion powder
- Quarter teaspoon smoked paprika
2. Ingredients for Garlic-Herb Butter
- Four tablespoons unsalted butter, softened
- Two cloves garlic, minced very finely
- One tablespoon fresh parsley, finely chopped
- One teaspoon fresh thyme leaves (or half teaspoon dried)
- One teaspoon fresh rosemary, finely chopped (or half teaspoon dried)
- Half teaspoon lemon zest
- Quarter teaspoon salt
- Pinch of black pepper
3. Bring Steaks to Room Temperature
Remove the steaks from the refrigerator and let them sit at room temperature for 20 to 30 minutes before cooking. This step is crucial because cold steaks won’t cook evenly. The outside will overcook before the inside reaches the desired temperature. Pat the steaks completely dry with paper towels on both sides. Moisture is the enemy of a good sear, so make sure they’re as dry as possible. Any remaining moisture will steam the meat instead of creating that beautiful crust you want.
4. Make the Garlic-Herb Butter
While the steaks are coming to room temperature, prepare your compound butter. In a small bowl, combine the softened butter, minced garlic, chopped parsley, thyme, rosemary, lemon zest, salt, and pepper. Use a fork to mash and mix everything together thoroughly until all the herbs and garlic are evenly distributed throughout the butter. The butter should be speckled with green herbs and smell incredibly aromatic. Transfer the mixture to a piece of plastic wrap, shape it into a log, and refrigerate until ready to use. You can make this several days ahead.
5. Season the Steaks Generously
Drizzle the olive oil over both sides of each steak and rub it in with your hands to coat evenly. In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and smoked paprika. Sprinkle this seasoning mixture generously over both sides of each steak, pressing it in gently so it adheres to the meat. Don’t be shy with the seasoning. A good steak needs bold seasoning to bring out its natural beefy flavor. The oil helps the seasonings stick and promotes better browning.
6. Preheat the Air Fryer
Preheat your air fryer to 400 degrees for about 3 to 5 minutes. This preheating step is important because starting with a hot air fryer helps create that immediate sear and crust on the steak. Most air fryers have a preheat function, but if yours doesn’t, just run it empty at 400 degrees for a few minutes. While it’s preheating, you can finish preparing your steaks and getting everything ready for cooking.
7. Place Steaks in Air Fryer
Once the air fryer is preheated, carefully place the seasoned steaks in the air fryer basket in a single layer. Make sure they’re not touching or overlapping. If your steaks are large or your air fryer is small, you may need to cook them one at a time. Don’t overcrowd the basket or the air won’t circulate properly and you won’t get that nice crust. There’s no need to spray the basket with oil since the steaks are already oiled.
8. Cook to Your Desired Doneness
For medium-rare steaks, cook at 400 degrees for 10 to 12 minutes, flipping halfway through at the 5 or 6 minute mark. For medium, cook for 12 to 14 minutes. For medium-well, cook for 14 to 16 minutes. These times are for steaks that are 1 to 1.5 inches thick. Thinner steaks need less time, thicker ones need more. The best way to ensure perfect doneness is to use an instant-read meat thermometer. Insert it into the thickest part of the steak, aiming for 130-135 degrees for medium-rare, 135-145 degrees for medium, and 145-155 degrees for medium-well.
9. Flip at the Halfway Point
When you reach the halfway point of your cooking time, carefully open the air fryer and use tongs to flip each steak over. This ensures even cooking and browning on both sides. You should see a nice golden-brown crust developing on the first side. Close the air fryer and continue cooking for the remaining time. Resist the urge to open the air fryer multiple times as this releases heat and can affect cooking time.
10. Check the Temperature
A few minutes before the recommended cooking time is up, start checking the internal temperature with an instant-read thermometer. Insert it horizontally into the side of the steak, pushing it into the center of the thickest part. Don’t touch bone if you’re cooking bone-in steaks as that will give you an inaccurate reading. Remember that the temperature will rise another 5 degrees or so during resting, so you can remove the steaks when they’re about 5 degrees below your target temperature.
11. Rest the Steaks
This is the most important step that many people skip. Once your steaks reach the desired temperature, remove them from the air fryer and transfer them to a cutting board or plate. Tent them loosely with aluminum foil and let them rest for 5 to 10 minutes. Do not skip this step. During resting, the juices that have been pushed to the center of the steak during cooking redistribute throughout the meat. If you cut into the steak immediately, all those juices will run out onto your plate and your steak will be dry.
12. Top with Garlic-Herb Butter
While the steaks are still hot from resting, place a generous pat of the garlic-herb butter on top of each one. The butter will start melting immediately from the heat of the steak, creating a luxurious, herb-infused sauce that pools around the meat. Use about 1 to 2 tablespoons of butter per steak. As the butter melts, it combines with the steak juices to create an instant pan sauce. You can tilt the plate slightly and spoon some of this melted butter back over the steak.
13. Slice and Serve
If you’re serving the steaks sliced rather than whole, use a sharp knife to cut against the grain into thick slices about half an inch wide. Cutting against the grain means slicing perpendicular to the direction of the muscle fibers, which makes the meat more tender and easier to chew. Arrange the sliced steak on plates, making sure to drizzle any accumulated juices and melted butter over the top. If serving whole, simply place each steak on a plate with the butter melting on top.
14. Serving Suggestions
Air fryer steak pairs beautifully with classic steakhouse sides. Serve it with garlic mashed potatoes, roasted asparagus, sautéed green beans, or a loaded baked potato. A crisp Caesar salad or wedge salad with blue cheese dressing complements the rich meat perfectly. Roasted Brussels sprouts, creamed spinach, or grilled vegetables round out the plate nicely. For a lighter option, serve over a bed of arugula with shaved Parmesan and balsamic glaze. Don’t forget crusty bread to soak up that incredible garlic-herb butter sauce.
15. Nutrition Information Per Serving
- Calories: 585
- Total fat: 45 grams
- Saturated fat: 20 grams
- Cholesterol: 180 milligrams
- Sodium: 1,340 milligrams
- Total carbohydrates: 2 grams
- Dietary fiber: 0 grams
- Sugars: 0 grams
- Protein: 44 grams
16. Helpful Tips for Perfect Air Fryer Steak
- Always bring steaks to room temperature before cooking for the most even doneness from edge to center.
- Pat steaks completely dry before seasoning as moisture prevents proper browning and crust formation.
- Use an instant-read thermometer for perfect doneness every time rather than guessing based on time alone.
- Don’t skip the resting period as it’s essential for juicy, tender steak that retains all its flavorful juices.
- Make the garlic-herb butter ahead and keep it in the freezer for up to 3 months for quick flavor additions.
- Choose steaks that are at least 1 inch thick for the best results, as thinner steaks overcook too easily.
- Flip the steak only once during cooking for the best crust development on both sides.
- Let the compound butter come to room temperature before topping the steak so it melts more quickly.
- Add a splash of red wine or beef broth to the melted butter for an even richer, more complex sauce.
- Try different herb combinations in the butter like oregano and basil, or cilantro and lime for variety.
