Best Damn Air Fryer Ribeye Steak
Thick ribeye steaks get a simple brown sugar and herb seasoning, then air fry until they're browned outside and juicy inside. It's a quick steak dinner with no grill needed and exact cook times for every doneness.
Servings: 2 steaks
Ingredients
- 2 ribeye steaks 12-16oz each (about 1.25" thick is ideal)
- 2 tsp olive oil
- 1 tbs brown sugar
- 1 tsp kosher salt
- 1 tsp oregano dried
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp black pepper coarse ground
Instructions
- Let the steaks sit out: Take the steaks out of the fridge about 30 minutes before cooking.
- Dry and oil: Pat the steaks dry with a paper towel, then lightly brush both sides with olive oil.
- Season: Mix all the seasoning ingredients together and apply to both sides and the edges of the steaks.
- Preheat: Preheat the air fryer at 400°F for at least 5 minutes.
- Air fry: Place the steaks in the hot air fryer in a single layer and use the air fry setting at 400°F. For 1¼-inch steaks, cook about 12 minutes for medium rare, flipping at about 6 minutes. (see notes below for specific thickness and doneness times)
- Check the temperature: Remove the steaks when they reach 130°F inside for medium rare. See the notes for other thicknesses and doneness levels.
- Rest: Move the steaks to a plate, cover loosely with foil, and rest for 5 to 10 minutes before serving.
Notes
- Go by temperature: Times are approximate and vary by air fryer model. An instant-read thermometer is the key to getting the steak you want.
- Cook times at 400°F (¾ inch / 1 inch / 1¼ inch):
- Rare (pull at 120°F, 125°F final): ~8 / ~9 / ~10 min
- Medium rare (pull at 130°F, 135°F final): ~9 / ~10 / ~12 min
- Medium (pull at 140°F, 145°F final): ~10 / ~12 / ~13 min
- Medium well (pull at 150°F, 155°F final): ~11 / ~13 / ~14 min
- Well done (pull at 155°F, 160°F+ final): ~12 / ~14 / ~16 min
- Pull it early: The temperature rises about 5°F while the steak rests.
- Plan ahead: The 30 minutes on the counter isn't included in the total time.
- Skip the oregano: If you're not a fan, leave it out. The rest of the blend still works.
- Butter finish: For a buttery finish, set a small pat on each steak while it rests.
- Other cuts: NY strip, sirloin, and T-bone all work with the same cook times. Go by thickness.
- Tray-style air fryers: Start on the middle rack and use the air fry setting.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days, along with any juices.
- Reheating: Bring the steak to room temperature, then air fry at 350°F for 2 minutes. Add 1-minute increments as needed.