Air Fryer Steak

Ingredients

• 4boneless ribeye steaks, 2.5 cm thick
• 37.5 mlolive oil
• 45 mlhomemade keto taco seasoning
• 15 mlshop-bought Italian seasoning
• 1 small pat per steak, optionalherby butter

Instructions

1. 1

   Bring steaks to room temperature

   Take the steaks out of the fridge about 20–30 minutes before cooking. Pat them dry with a paper towel to help them cook evenly and brown on the outside.

2. 2

   Preheat and season

   Preheat the air fryer to 204°C for 5–10 minutes. Meanwhile, brush the olive oil over the steaks and coat them with the taco seasoning mixed with the Italian seasoning. Leave them at room temperature for at least 10 minutes so the seasoning can be absorbed.

3. 3

   Arrange in basket

   Place the steaks in the air fryer basket, working in batches if needed. Leave space around them so hot air can circulate.

4. 4

   Air-fry the steaks

   Cook each steak for about 8–10 minutes for medium-rare, turning it halfway through.

5. 5

   Check the temperature

   Insert a meat thermometer into the thickest part of each steak, avoiding the bone if using bone-in steaks. The recipe gives 57–63°C as the target for medium-rare; bone-in steaks may need a few extra minutes.

6. 6

   Rest and serve

   Remove the steaks from the air fryer, cover them with foil and rest for 5 minutes. Serve with your favourite sides, adding a small pat of herby butter to each steak if you like.

What is air fryer steak?

Air fryer steak is a steakhouse-style cut cooked in a countertop air fryer rather than on a grill or in a pan. This American-inspired version uses ribeye, olive oil and a blend of taco and Italian seasonings.

Ribeye brings plenty of flavour, while the short cooking time and a rest after cooking help keep the meat juicy. The method works best when the steaks are dry and spaced apart in the basket.

Nutrition and macros by portion

The nutrition label shows one serving as written: 554 calories, 46g protein, 2g carbs, 41g fat.

Most of the protein comes from the ribeye, while the steak and olive oil contribute most of the fat. The small amount of carbohydrate comes mainly from the seasonings; serve with vegetables, and add a potato or another starchy side if you want a more balanced, filling plate.

Choosing the steak and seasonings

Ribeye: Boneless steaks about 2.5 cm thick are specified here. Try to choose steaks of similar thickness so they cook at a similar rate.

Seasoning: The taco blend provides the main savoury seasoning, with Italian seasoning adding a second herbal note. Mix them together before coating the steaks for a more even spread.

Get the surface ready

Dry steaks: Patting the meat dry removes surface moisture that can hinder browning. Letting it sit out for 20–30 minutes also takes the chill off before it goes into the hot air fryer.

Oil and spices: Brush the olive oil over all sides, then apply the seasoning blend. Give the coated steaks at least 10 minutes at room temperature before cooking, as directed.

Allow room for hot air

Basket spacing: Arrange the steaks in a single layer with space around each one. If they do not fit without crowding, cook in batches rather than overlapping them.

Turning: Flip the steaks halfway through the 8–10-minute cooking time. Air fryers vary, so use the thermometer check as well as the timing.

Check doneness and rest

Temperature: Measure in the thickest part of the steak, keeping the thermometer away from bone if the cut has one. The recipe lists 57–63°C for medium-rare and notes that bone-in steaks may take longer.

Resting: Cover the cooked steaks with foil and leave them for 5 minutes before serving. This gives the meat a brief rest after cooking and makes it easier to serve without losing all its juices at once.

What to serve with it

Vegetables: The original serving suggestion is cooked low-carb vegetables, which add colour and a lighter contrast to the rich ribeye. Green beans, broccoli or courgettes would fit the same role.

Sides: For a more substantial meal, serve the steak with potatoes or bread as well as vegetables. Add the optional herby butter just before serving so it softens over the hot steak.

Recipe notes & tips

• Bring the steaks out of the fridge 20–30 minutes before cooking, as the method specifies.
• Pat the steaks dry before brushing them with oil.
• Mix the two seasonings together before applying them to the meat.
• Leave space around each steak in the air fryer basket.
• Turn the steaks halfway through cooking.
• Use a thermometer to check the thickest part rather than relying on time alone.

Variations

• Change the herbs: Use a different Italian-style herb blend if that is what you have.
• Adjust the seasoning: Add less taco seasoning for a milder coating.
• Finish with butter: Top each steak with the optional herby butter after cooking.
• Serve with greens: Pair the steaks with cooked broccoli, green beans or courgettes.
• Make it more filling: Add cooked potatoes or another starchy side.

Common mistakes to avoid

• Crowding the basket: The hot air needs room to circulate; cook the steaks in batches if necessary.
• Skipping the dry: Damp steak is less likely to brown well, so pat it dry before seasoning.
• Guessing doneness: Cooking times can vary by air fryer; check the thickest part with a thermometer.
• Forgetting to turn: Flip the steaks halfway through so both sides cook in the circulating heat.
• Cutting straight away: Rest the steaks, covered with foil, for 5 minutes before serving.

How to store

Refrigerate leftover steak in a covered container and use within 3–4 days. Reheat gently in an air fryer or pan until warmed through, taking care not to cook it for longer than needed.

Frequently asked questions