This easy recipe for Air Fryer Ribeye Steak will have you making all your steaks in the air fryer! Juicy, flavor packed and less greasy (read: healthier!) this is the way to cook steak. All done in under 15 minutes, with just 1 minute of prep!
Preheat the air fryer by running it with the air fryer basket in at 390°F (200°C) for 5 minutes.
In a small bowl, mix together the vegetable oil, Worcestershire sauce, garlic salt and black pepper.
1 teaspoon vegetable oil, ¼ teaspoon Worcestershire sauce, ½ teaspoon garlic salt, ⅛ teaspoon ground black pepper
Pat the steak dry and rub with the seasoning on all sides.
1 (8 oz) ribeye steak
Place steak in air fryer basket and air fry for 8 minutes (medium rare) at 390°F (200°C) , turning once halfway.The time will vary depending on how thick your steak is, how done you want it to be, and your specific air fryer model.
Check the temperature with a meat termometer. See the guide below if you are unsure of which temperature to aim for.The temperature will keep rising while the steak is resting.
Wrap the steak in foil and let it rest for at least 5 minutes before serving. Sprinkle with sea salt flakes just before serving.
How to find a good ribeye steak: Look for a steak that's glowing red, with a big eye (that's the big piece of white fat) and a lot of marbling (that's the flecks of fat spread throughout the meat). I always choose boneless ribeye steaks.
Bring your steak out ahead of time so that it reaches room temperature before cooking, otherwise the cook time might be off
Cook in one layer - do not place steaks on top of each other
Don't overcrowd the basket - make sure there's some room left for the air to circulate
The thickness will affect cook time - a thicker steak will take longer and a thinner steak will cook quicker
Allow your steak to rest to avoid overcooking
Store leftover steak in the fridge in an airtight container for up to 4 days
The cooking time below is for a 1-inch (2.5 cm) thick steak, but the internal temperature will be the same regardless of the thickness.Rare: 6-7 minutes, to 120-125°F (48-52°C) (rest from 118-120°F / 46-48°C)Medium rare: 8 minutes, to 130°F (54°C) (rest from 125°F / 52°C)Medium: 9 minutes, to 140°F (60°C) (rest from 135°F / 58°C)Medium-well: 10 minutes, to150°F (65°C) (rest from 145°F / 63°C)Well done: 11-12 minutes, to 155°F (68°C) (rest from 150°F / 66°C)