Air Fryer Steak

Active Time:

35 mins

Chill Time:

12 hrs

Total Time:

13 hrs 20 mins

Yield:

2 servings

We cracked the code on making steak frites at home. The tender, well-seasoned steak browns on top as it cooks, while the fatty pieces around the edges cook down to be irresistible bites. While the steak rests, cook the fries, then top everything with the herb-packed compound butter.

Frequently asked questions

How do you cook the best steak in an air fryer?

There are a few steps to making sure an air-fryer steak is seared well and cooked perfectly. Salting the steak in advance helps pull out moisture from the meat as it seasons and tenderizes it. Also, using a well-marbled cut and cooking it to medium-rare ensures you’ll have a tender steak. After testing this steak a few different ways, we opted to not turn the steak halfway through the cooking process, this helps one side achieve a more desirable brown crust.

What cut of steak is best for cooking in the air fryer?

We tested this recipe with New York strips and other cuts, and found that a ribeye is the best cut for air-frying. The fatty, thick steak allows you to achieve a crispy golden brown crust while maintaining a juicy, perfectly cooked interior.

Notes from the Food & Wine Test Kitchen

Trust us: Tossing the French fries in the juices and fat from the cooked steak adds so much flavor. If you like, play around with the herbs and spices in your compound butter — tarragon and Dijon mustard would be nice. To give this dinner an extra touch, serve it with aïoli on the side.

Make ahead

You can mix the compound butter up to a week in advance; wrap it well and store it in the refrigerator.

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Ingredients

1 large (1 1/2 pounds) bone-in ribeye steak (about 1 1/2-inch thick)
2 teaspoons plus 1/4 teaspoon kosher salt, divided
3 tablespoons cultured unsalted butter, softened
2 teaspoons thinly sliced fresh chives
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
3/4 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
2 tablespoons olive oil, divided
1/2 teaspoon black pepper
14 ounces frozen hand cut-style fries (from 1 [28-ounce] package)
1/2 teaspoon smoked flaky sea salt

Directions

Pat the steak dry using paper towels, and place it on a wire rack-lined baking sheet. Sprinkle both sides and the edges of the steak evenly with 1 1/2 teaspoons of the salt. Refrigerate the steak, uncovered, for at least 8 hours or up to 48 hours.
Meanwhile, stir together the softened butter, chives, thyme, rosemary, Worcestershire sauce, garlic powder, and 1/4 teaspoon of the salt in a small bowl. Cover and refrigerate until ready to use. (Alternatively, place the butter mixture on parchment paper or plastic wrap, and roll it into a log. Seal edges, and refrigerate until ready to use.)
Remove the steak from the refrigerator 30 minutes before cooking. While the steak comes to room temperature, preheat an air fryer with 1 large flat perforated basket to 400°F. Brush the steak evenly with 1 tablespoon of the oil. Place the steak in the basket of the air fryer; cook it, undisturbed, until it is golden brown on top and an instant-read thermometer registers 125°F for medium-rare or 135°F for medium, 10 to 12 minutes for medium-rare or until desired degree of doneness (continue cooking and checking temperature every 2 minutes). Remove the steak from the air fryer and place it on a cutting board. Sprinkle it with pepper, and let it rest while preparing fries (do not cut into steak).
Place the frozen fries in a large heatproof bowl. Pour any remaining juices and fat from the air fryer over the frozen fries. Add the remaining 1 tablespoon oil to the frozen fries, and toss to evenly coat the fries.
Heat the air fryer to 400°F. Add the frozen fries to the air fryer basket, and shake to evenly distribute them. (Save the bowl for tossing the fries after cooking). Place the basket in the air fryer, and cook, shaking the basket every 4 to 5 minutes, until the fries are golden brown and crispy, 14 to 15 minutes. Remove and transfer the fries to the same large heatproof bowl. Sprinkle the fries with the remaining 1/2 teaspoon salt, and toss to fully coat.
Carve the rested steak from the bone, and cut it into 3/4- to 1-inch slices. Place the steak on plates, and pile the fries alongside. Spoon or slice 1 1/2 tablespoons of the compound butter over the sliced steak, and sprinkle it evenly with smoked sea salt. Serve immediately.