Air Fryer Ribeye

If you’ve never tried cooking a ribeye in the air fryer, you’re going to be surprised at how well it works. The hot circulating air gives the steak a beautiful sear on the outside.

I was skeptical the first time I made it this way, but now it’s my go-to method when I don’t feel like firing up the grill.

The seasoning is simple – just a mix of salt, pepper, garlic powder, and a couple other spices you probably already have in your kitchen.

What really takes it to the next level is the herb garlic butter you spoon over the top right when it comes out. It melts into the steak and adds so much flavor.

The cook time is short, so dinner is ready fast. I’ll share all the temps and timing below so you can get your steak exactly how you like it.

Why You’ll Love This Recipe

Steakhouse-Level Crust – The air fryer creates an incredibly crispy seasoned crust on the outside while keeping the inside perfectly juicy.

No Smoky Kitchen – You get all the flavor of a pan-seared steak without filling your house with smoke and grease splatter.

That Herb Garlic Butter Takes It Over the Top – The golden thyme and garlic butter melting over a hot steak adds a rich savory flavor that is absolutely next level.

Ingredients

• 2 (12 oz each, 1 inch thick) Bone-In or Boneless Ribeye Steaks
• 1 tbsp Olive Oil
• 1 1/2 tsp Kosher Salt
• 1 tsp Coarsely Ground Black Pepper
• 1 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Smoked Paprika
• 2 tbsp Unsalted Butter
• 2 sprigs Fresh Thyme
• 1 clove Garlic, lightly smashed
• Flaky Sea Salt, for finishing

How To Make

Step 1

Remove the ribeye steaks from the refrigerator 30 to 40 minutes before cooking and let them come to room temperature. This is a critical step for even cooking from edge to center.

Step 2

Pat the steaks very dry on all sides with paper towels. Rub each steak with olive oil, then season generously on both sides with kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Press the seasoning gently into the surface of the meat.

Step 3

Preheat the air fryer to 400 degrees F for 3 to 5 minutes. A properly preheated air fryer gives you a much better sear.

Step 4

Place the ribeyes in the air fryer basket with space between them. Air fry for 5 minutes, then flip the steaks carefully with tongs.

Step 5

Cook for an additional 4 to 6 minutes for medium-rare (130 degrees F internal), 6 to 7 minutes for medium (140 degrees F), or 8 minutes for medium-well (150 degrees F). Keep in mind that the temperature will rise a few degrees during resting.

Step 6

While the steaks finish, add the butter to a small skillet over medium heat along with the thyme sprigs and smashed garlic clove. Let the butter melt and foam until it turns lightly golden and fragrant, about 2 minutes.

Step 7

Transfer the steaks to a cutting board and immediately spoon the herb garlic butter over the top. Tent loosely with foil and rest for 5 minutes. Finish with a pinch of flaky sea salt and serve alongside roasted potatoes or a crisp green salad.

Tips

Dry the Steaks Really Well

This is probably the most important thing you can do for a good sear in the air fryer. If there’s any moisture on the surface, the steak will steam instead of getting that nice browned crust.

Use a few paper towels and press firmly on every side of the steak. Don’t just give it a quick dab – really press down and soak up all the moisture. Then apply the olive oil and seasonings.

You’ll notice a huge difference in the color and crust compared to skipping this step.

Don’t Crowd the Basket

Leave at least an inch of space between the two steaks in the basket. If they’re touching or too close together, the hot air can’t circulate around them properly and you’ll get uneven cooking with pale spots.

If your air fryer is on the smaller side and two ribeyes don’t fit comfortably, cook them one at a time. It’s better to do two rounds than to cram them in and end up with steaks that don’t brown well.

Pull the Steaks 5 Degrees Early

The internal temperature of the steak keeps climbing after you take it out of the air fryer. This is called carryover cooking, and with a thick ribeye it can rise about 5 degrees during the rest.

So if you want medium-rare at 130 degrees F, pull the steaks out when your thermometer reads 125 degrees F. If you wait until it hits 130 in the air fryer, it’ll be closer to 135 by the time you cut into it – and that’s solidly medium.

An instant-read thermometer is the only reliable way to know exactly where you are. The cooking times in the recipe are a great guide, but every air fryer runs a little differently.

Related Recipes

• Air Fryer Bone-In Ribeye Steak
• Air Fryer Filet Mignon
• Air Fryer Garlic Butter Steak & Mushrooms
• Air Fryer Steak Bites with Garlic Butter
• Air Fryer Chimichurri Flank Steak

Frequently Asked Questions

Do I need to flip the ribeye halfway through cooking?

Yes, flipping is important for this recipe. You cook the first side for 5 minutes, then flip and finish the other side. This helps both sides develop a nice crust and ensures the steak cooks evenly throughout.

Use tongs to flip gently so you don’t lose any of that seasoning you pressed into the surface. Skipping the flip can leave you with one side that looks great and the other side looking a bit pale.