A perfectly cooked medium rare steak from the air fryer is more achievable than most people expect. The intense circulating heat mimics a broiler, building a browned crust on the outside while keeping the center pink and juicy. The difference between medium rare and well done is often just 2–3 minutes — so knowing your exact times matters.
| Doneness Level | Internal Temp | Air Fryer Temp | Time (1-inch steak) |
|---|---|---|---|
| Rare | 125°F (52°C) | 400°F | 6–8 min |
| Medium Rare ⭐ | 130–135°F (54–57°C) | 400°F | 8–10 min |
| Medium | 140–145°F (60–63°C) | 400°F | 10–12 min |
| Medium Well | 150–155°F (66–68°C) | 400°F | 12–14 min |
| Well Done | 160°F+ (71°C+) | 400°F | 14–16 min |
Times are for a 1-inch thick steak, flipped halfway. Adjust for thickness — add roughly 2 minutes per additional ½ inch. Always use a meat thermometer: pull the steak 5°F before target temp, as carryover heat will finish the job during resting.
| Cut | Thickness | Temperature (°F) | Time (Medium Rare) | Notes |
|---|---|---|---|---|
| Ribeye | 1 inch | 400°F | 8–10 min | High fat — excellent results |
| New York Strip | 1 inch | 400°F | 8–10 min | Flip halfway |
| Sirloin | 1 inch | 400°F | 8–10 min | Leaner; watch closely |
| Filet Mignon | 1.5 inch | 400°F | 12–14 min | Very tender; don't overcook |
| Flank / Skirt | ½–¾ inch | 400°F | 6–8 min | Slice against the grain |
| T-Bone | 1 inch | 400°F | 10–12 min | Bone affects heat distribution |
Ingredients (1 serving): 1 ribeye steak (1 inch thick, approx. 300g), 1 tsp avocado oil, 1 tsp kosher salt, ½ tsp coarse black pepper, ½ tsp garlic powder, optional: 1 tbsp butter + fresh thyme for finishing.
Adapting a griddle or oven steak recipe? Use our Air Fryer Calculator to convert any meat recipe to exact air fryer times and temperatures — no guesswork required.
Yes, and it works very well. The circulating heat at 400°F creates a good crust and allows precise control over internal temperature. The main advantage over a pan is hands-off cooking — you set the time and walk away. The main limitation is that you won't get the same deep sear as a cast iron pan, but the results are still excellent for a weeknight steak.
At 400°F, a 1-inch thick steak typically takes 8–10 minutes total for medium rare (130–135°F internal temp), flipped once at the halfway point. Pull it at 130°F and let carryover heat bring it to the target during a 5-minute rest.
400°F is the standard for steak in the air fryer. This is hot enough to develop a crust while giving you time to hit your target internal temperature before the outside overcooks. Some models run slightly hot or cool — knowing your air fryer's quirks matters more than any exact number.
Yes. Flipping once at the halfway point ensures even browning on both sides. Most air fryers heat predominantly from the top, so without flipping the bottom will be paler and the cooking will be uneven.
Ribeye is the top choice — the fat content keeps it moist and the flavor is excellent. New York strip and sirloin also work very well. Leaner cuts like filet mignon are great but require more careful timing to avoid drying out. Avoid very thin steaks (under ½ inch) as they cook too fast to develop a proper crust before the inside is done.
Cooking times vary by air fryer model, steak thickness, and starting temperature of the meat. Always use a meat thermometer to hit your preferred doneness level. Carryover heat will raise internal temp by 5°F during resting.