Air Fryer New York Strip

If you haven’t tried making steak in the air fryer yet, you’re in for a treat. This air fryer new york strip comes out with a beautiful sear on the outside and stays juicy and tender on the inside.

It takes about 10 minutes of cooking time, which is way faster than heating up a grill or a cast iron skillet. Perfect for a weeknight dinner when you want something special without a lot of effort.

The seasoning is simple but packed with flavor. A mix of garlic powder, smoked paprika, and a few other pantry staples is all you need.

And that herb garlic butter you spoon over the top at the end? It takes the whole thing to another level. Seriously good.

Whether you like your steak medium-rare or medium, I’ll walk you through exactly how to get it right every time.

Why You’ll Love This Recipe

Steakhouse-Quality Results at Home – The garlic herb butter and smoky seasoning blend give you that fancy restaurant taste right from your air fryer.

Incredible Sear Without the Stovetop Smoke – The 400-degree air fryer gives the steak a beautiful golden crust without filling your kitchen with smoke.

Juicy and Tender Every Single Time – The resting step locks in all the juices so every bite is melt-in-your-mouth tender and full of flavor.

Ingredients

• 2 (12 oz) New York Strip Steaks, about 1 inch thick
• 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
• 2 Cloves Garlic, lightly smashed

How To Make

Step 1

Remove the steaks from the refrigerator and let them sit at room temperature for 30 minutes. Pat them completely dry with paper towels on all sides – this is key for a good sear.

Step 2

Rub the steaks with olive oil. In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Season both steaks generously on all sides, pressing the seasoning into the meat.

Step 3

Preheat the air fryer to 400 degrees F for 3 minutes.

Step 4

Place the steaks in the air fryer basket with space between them. Air fry at 400 degrees F for 8 to 10 minutes for medium-rare, flipping once at the halfway mark. Use an instant-read thermometer and pull the steaks at 130 degrees F for medium-rare or 140 degrees F for medium.

Step 5

While the steaks cook during the final minutes, melt the butter in a small saucepan over medium heat with the fresh thyme sprigs and smashed garlic cloves. Cook for about 2 minutes until the butter is fragrant and just beginning to foam. Remove from heat.

Step 6

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. This rest period allows the juices to redistribute for a juicier steak.

Step 7

Slice the steaks against the grain if desired, or serve them whole. Spoon any collected resting juices from the board over the top before serving.

Tips

Pat the Steaks Really Dry

This is the single most important step for getting a good crust in the air fryer. Moisture on the surface of the steak turns into steam, and steam prevents browning. You want a sear, not a steam.

Use multiple paper towels and press firmly on every side of the steak. Don’t just give it a quick dab – actually press down and soak up as much moisture as you can. You’ll be surprised how much liquid comes off.

Do this before you rub on the olive oil. Dry surface first, then oil, then seasoning. That’s the order that gets you the best crust possible in an air fryer.

Don’t Crowd the Basket

Air fryers work by circulating hot air all around the food. If your two steaks are touching or too close together, the air can’t flow properly and you’ll end up with uneven cooking and a weak crust.

Leave at least an inch of space between the steaks. If your air fryer basket is on the smaller side and you can’t fit both with enough room, cook them one at a time. It only takes about 10 minutes per steak, so it’s worth it.

Also, don’t line the basket with foil or parchment for this recipe. You want maximum airflow hitting the steak from all sides, including the bottom.

Use a Meat Thermometer

Cooking times in an air fryer vary a lot depending on the model, the thickness of the steak, and how cold the meat still is in the center. Going by time alone is a gamble. A cheap instant-read thermometer takes the guesswork out completely.

Pull the steaks when they hit 130 degrees F for medium-rare. They’ll carry over about 5 more degrees while resting, so you’ll land right around 135 degrees F which is a perfect medium-rare.

If you prefer medium, pull them at 140 degrees F. Check the temperature by inserting the thermometer into the thickest part of the steak from the side, pushing it toward the center.

Related Recipes

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

Frequently Asked Questions

Do I need to flip the steak halfway through in the air fryer?

Yes, flipping once at the halfway mark helps both sides develop that nice browned crust evenly. Air fryers circulate hot air all around the food, but the side sitting on the basket still benefits from being flipped so it gets equal direct exposure.

Just use tongs to gently turn the steak over. Be quick so you don’t lose too much heat from the basket.