Air Fryer steak

2 thick-cut (about 1.5 to 2 inches) Ribeye Steaks
1 tablespoon avocado oil or another high-smoke point oil (canola or vegetable oil also work well)
1 tablespoon coarse salt (like kosher salt)
1 tablespoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
OPTIONAL: 2 tablespoons unsalted butter, for basting
OPTIONAL: 2 sprigs fresh thyme, for basting
OPTIONAL: 1 clove garlic, smashed, for basting

Before you do anything with the meat, preheat your air fryer to 400°F (200°C). Preheating is crucial for achieving that initial sear and ensuring even cooking throughout. Let it run at this temperature for at least 5-10 minutes.
While the air fryer preheats, prepare your steaks.

Remove your ribeye steaks from the refrigerator and let them sit on the counter for at least 30 minutes. Cooking a cold steak can lead to uneven cooking and a lower internal temperature.
Pat the steaks very dry with paper towels. Moisture is the enemy of a good crust, so ensure the surface is completely dry.
In a small bowl, combine the coarse salt, black pepper, garlic powder, and onion powder.
Rub the steaks generously on all sides with the avocado oil. This helps the seasonings adhere and promotes browning.
Liberally season the steaks all over with the spice rub, pressing it into the meat to ensure it sticks. Don’t be shy with the seasoning; a thick steak can handle a robust crust.

Once the air fryer is preheated, open the basket. Carefully place the seasoned steaks inside, ensuring they are in a single layer and not overlapping. This is critical for air circulation. If you have a small air fryer, you may need to cook them one at a time.
Insert the basket into the air fryer and set the time for 10 minutes.
After 5 minutes, carefully open the basket. Use tongs to flip the steaks to ensure even browning on both sides.
Continue air frying for another 3-7 minutes, depending on the desired doneness and the thickness of your steaks. This is where a meat thermometer is essential.

About 2-3 minutes before the estimated cooking time ends, insert an instant-read meat thermometer into the thickest part of the steak, avoiding the bone if present.
Target Temperatures for Doneness (remove steaks 5°F below these temps as they will continue to cook while resting):
- Rare: 120-125°F (49-52°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium-Well: 150-155°F (66-69°C)
- Well-Done: 160°F+ (71°C+)
OPTIONAL BUT RECOMMENDED BUTTER BASTE: While the steaks are cooking, melt the butter in a small saucepan over medium heat. Add the thyme sprigs and smashed garlic clove. Cook for 1-2 minutes until fragrant. When the steaks are about 2 minutes away from their target temperature, brush the melted herb-garlic butter generously over the top of each steak. This adds a decadent, glossy finish and infuses incredible flavor.

Once the steaks reach your desired internal temperature, carefully remove them from the air fryer basket with tongs.
Place the steaks on a cutting board or a warm plate.
Tent the steaks loosely with aluminum foil. This helps them stay warm while they rest.
DO NOT SKIP THIS STEP: Let the steaks rest for 5 to 10 minutes. This allows the juices, which have been forced to the surface by the heat, to redistribute throughout the meat. Cutting into a steak too soon will cause all those flavorful juices to run out, resulting in a dry steak.

After the resting period, slice the ribeye against the grain into thick slices.
Serve immediately, perhaps with a sprinkle of flaky sea salt for an extra pop of flavor.
Your air fryer ribeye is now ready to be devoured!

Buy Quality Meat: The air fryer is a fantastic tool, but it can’t turn a poor-quality cut of meat into a premium one. Start with a well-marbled ribeye from a good butcher or grocer.
Invest in a Thermometer: A reliable instant-read thermometer is non-negotiable for perfectly cooked steak. Relying on time estimates alone is risky due to variations in air fryer models and steak thickness.
Don’t Crowd the Basket: As mentioned, air circulation is key. Cook steaks in batches if necessary. If the steaks are touching, they will steam rather than fry, preventing the crust from forming.
Adjust for Thickness: The cooking times provided are for a 1.5-inch steak. If your steak is thinner, reduce the cooking time. If it’s thicker, increase it. Always use your thermometer as the final judge.
Preheat, Preheat, Preheat: This step is crucial for achieving a good sear. Don’t skip it.
Pat Dry: Ensure your steaks are bone-dry before oiling and seasoning. Excess moisture will steam the meat and prevent a beautiful crust from forming.
Experiment with Seasonings: While the suggested rub is classic and delicious, feel free to experiment. Try adding smoked paprika, rosemary, or even a pre-made steak seasoning blend.

Pair your perfectly cooked air fryer ribeye with some classic steakhouse sides to complete the meal.

Creamy Garlic Mashed Potatoes: A rich and comforting classic that soaks up all the delicious steak juices.
Roasted Asparagus with Lemon and Parmesan: A simple, elegant vegetable side that brightens up the plate.
Wedge Salad with Blue Cheese Dressing: A crisp and cool contrast to the hot, savory steak.
Sautéed Mushrooms and Onions: A savory and earthy addition that complements the beefy flavor of the ribeye.
Crusty Bread with Garlic Butter: Perfect for mopping up any leftover juices and butter.
Loaded Baked Potato: Another hearty and satisfying choice.

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