Juicy air fryer steak with garlic butter
- Preparation 10 min
- Cooking 8 min
- Servings 2
- Freezing I do not suggest
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🥩 Restaurant-quality steak without firing up the BBQ
Personally, strip loin is my favorite cut of meat. The ratio between marbling and meat, I find it’s the perfect balance. When I started making my steaks in the air fryer, I expected a decent result, but honestly, it really surprised me. The intense heat of the air fryer at 450°F (230°C) forms a caramelized crust on top that I actually find superior to what I was getting in a pan. And the best part? Eight minutes of cooking, one side only, zero stress.
🔥 The dry marinade that changes everything
Most air fryer steak recipes you’ll find settle for salt and pepper. It’s okay, but it’s boring. My dry marinade with smoked paprika, brown sugar, cayenne, and garlic and onion powders gives a result that really has more depth. The brown sugar helps the Maillard reaction in the air fryer, which means better caramelization even without a cast iron pan. And the garlic butter that you melt with the fresh herbs and lemon zest is the finishing touch that transforms a good steak into a restaurant steak.
🍽️ Saturday night dinner in 15 minutes
This is the kind of recipe you pull out when you want to impress without complicating your life. A dinner with friends, a meal for entertaining, or just a Tuesday night when you want to treat yourself. It’s always the right time for a good steak. Serve it with my air fryer potato wedges or a simple arugula salad, and you’re all set. Check out my cooking temperature guide to pull your steak a few degrees before the desired temperature. Five minutes of rest well wrapped in aluminum foil and magic happens.
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🌡️ 450°F, one side only
Most recipes tell you to cook at 400°F and flip halfway through. Me, I go up to 450°F (230°C) and don’t flip. The result? An incredible caramelized crust on top, and a perfect pink interior. It’s my signature technique and honestly, once you try it, you don’t go back.
🥩 Thickness is key
Your steak must be at least 1 inch (2.5 cm) thick. I prefer 1.5 in (3.8 cm) because it gives better control over the cooking. A steak that’s too thin will be overcooked before it even gets a nice crust. Any cut works, ribeye, filet mignon, T-bone, it’s the thickness that matters.
⏱️ A thermometer is your best friend
Cooking time will vary depending on steak thickness and air fryer type. Use a meat thermometer and remove your steak 4-5 degrees before the desired temperature. During the 5-minute rest wrapped in aluminum foil, the internal temperature will continue to rise. Check out my cooking temperature guide to never go wrong.
🧈 The garlic butter: cooked, not compound
Unlike classic compound butter (softened butter mixed cold), I melt the butter with the garlic directly in a small saucepan. It’s simpler, no need to wait for the butter to soften, and the result is identical. However, add the parsley and chives only after removing from heat, otherwise the herbs will become all wilted and not pretty.
📄 Be careful with paper in the air fryer
If you use parchment paper in the bottom of your air fryer, always place it under the grate, never on top. The air fryer works by hot air circulation. If you block the grate, you lose all the crust effect. Air must circulate freely.
🔪 The classic beginner mistake
Mistake number one: cooking too long or not daring to put the temperature high enough. People are afraid to go up to 450°F and end up with a gray steak cooked uniformly. The other common mistake is not letting the steak rest. Five minutes in tightly wrapped aluminum foil is non-negotiable.
✅ What to serve with my juicy air fryer steak?
My air fryer steak is already a hearty meal, but to make it a real feast, serve it with my Air fryer potato wedges to stay on theme or my Roasted garlic and maple carrots to add a sweet touch. If you want something lighter, a Cheesy potatoes and leeks papillote makes an unbeatable combination with the garlic butter.
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Dry marinade
- 1 tbsp (15 ml) smoked paprika
- 1 tsp (5 ml) garlic powder
- 1 tsp (5 ml) onion powder
- 1 tsp (5 ml) brown sugar
- ½ tsp (2.5 ml) ground black pepper
- ½ tsp (2.5 ml) sea salt
- ¼ tsp (1.25 ml) cayenne
Steak
- 1 strip loin of 1 lb (450 g), about 1.5 in (3.8 cm) thick
- 1 tbsp (15 ml) olive oil
- Flaky sea salt, for garnish
Garlic herb butter
- 3 tbsp (45 ml) unsalted butter
- 2 garlic cloves, grated on a Microplane
- 2 tbsp (30 ml) fresh parsley, chopped
- 1 tbsp (15 ml) fresh chives, chopped
- Zest of ½ lemon
- Salt and pepper, to taste
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Preparation
- Remove the strip loin from the refrigerator and let come to room temperature for 30 minutes.
- In a small bowl, mix the smoked paprika, garlic powder, onion powder, brown sugar, pepper, sea salt, and cayenne. Brush the strip loin with olive oil on all sides, then coat generously with the dry marinade.
- Preheat the air fryer for 5 minutes at 450 °F (230 °C).
- Place the strip loin in the air fryer basket and cook for about 8 minutes on one side only, without flipping. Use a meat thermometer and remove the steak a few degrees before your desired doneness, as timing may vary depending on your air fryer.
- Remove the steak and immediately wrap tightly in aluminum foil, and let rest for 5 minutes.
- While resting, melt the butter in a small saucepan over medium heat, add the garlic and heat for 2 minutes while stirring, without boiling.
- Remove from heat and add the parsley, chives, lemon zest, salt, and pepper.
- Slice the strip loin and generously drizzle with garlic butter, then finish with a pinch of flaky sea salt.
The best indicator is a meat thermometer. Insert it into the thickest part of the steak and remove it about 4-5 degrees Fahrenheit before the target temperature. For medium-rare, you’re aiming for 130°F (55°C), and the temperature will rise during resting. Cooking time varies depending on your air fryer and meat thickness, so trust the thermometer, not the timer.
Cooking on one side only allows you to concentrate all the intense heat on one surface, which creates a much more pronounced caramelized crust. By flipping the steak halfway through cooking, you dilute the heat on both sides and never get as beautiful a crust. The bottom still cooks thanks to air circulation, and the final result is a steak grilled on top with a juicy and uniform interior.
You can use any cut of beef: ribeye, filet mignon, T-bone, even a sirloin steak. The only thing that will change is the cooking time depending on the thickness of your piece of meat. The important thing is to have at least 1 inch of thickness for the technique to work well. A steak that’s too thin will overcook before the crust has time to form.
Honestly, you won’t get the smoky flavor of charcoal, but the crust you get at 450°F with the dry marinade is hard to beat. It’s a perfect alternative when you don’t want to take out the barbecue. In the middle of winter, on a weeknight, or when you want a quick dinner without the hassle. The garlic herb butter more than compensates for the finishing touch.
My air fryer steak goes with pretty much anything, but my favorite sides are my air fryer potato wedges to keep the same vibe, my roasted garlic and maple carrots for a sweet and salty side, or my cheesy potatoes and leeks papillote if you want something more decadent. An arugula salad with a drizzle of lemon also does the job if you want to keep it lighter.
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