Air Fryer Steak: A Simple Time and Temperature Guide

The short answer

For a 1-inch steak, cook at 400°F for about 10 to 12 minutes, flipping halfway. A steak around 1½ inches may need 12 to 16 minutes, while a 2-inch steak often takes 16 to 22 minutes. These are starting ranges, not guarantees: steak shape, starting temperature, marbling, and air fryer design all affect the result. Begin checking early with an instant-read thermometer.

Prepare and preheat

Pat the steak dry, trim only excess surface fat, and season just before cooking. Preheat the air fryer to 400°F for about 3 to 5 minutes, unless your appliance manual says preheating is unnecessary. Place the steak in a single layer with space around it so hot air can circulate. A lightly oiled steak is usually enough; avoid filling the basket with other food.

• Use steaks of fairly even thickness.
• Do not crowd the basket.
• Start with the steak refrigerated, or thaw it safely in the refrigerator.

Timing by thickness

Thickness matters more than weight for air fryer steak time. Turn the steak after half the estimated cooking time, then check the center. For a thinner ¾-inch steak, start checking around 7 to 9 minutes. A 1-inch steak commonly lands around 10 to 12 minutes; thicker cuts need longer at the same temperature. If the outside browns too quickly, lower the air fryer to 375°F and continue cooking.

• 1 inch: 10-12 minutes at 400°F
• 1½ inches: 12-16 minutes at 400°F
• 2 inches: 16-22 minutes at 375-400°F

Check temperature correctly

Insert the thermometer probe sideways into the thickest center of the steak, aiming for the middle rather than touching the basket or passing through the meat. Check in more than one spot if the steak is uneven. For whole beef steak, the food-safe minimum is 145°F, followed by a 3-minute rest. If you prefer a different doneness, use temperature as your guide rather than the clock.

• Remove the steak a few degrees below your target if carryover cooking will finish it.
• Avoid checking only at the surface.
• Clean the thermometer between uses when needed.

Rest before slicing

Transfer the steak to a plate and rest it for at least 3 minutes. Carryover cooking can raise the internal temperature slightly as the hot center continues to finish, so account for that when deciding when to remove it. Resting also makes slicing easier and helps keep the juices from running immediately onto the plate. Slice across the grain and serve promptly.