You needn’t go out for an incredible steak dinner. All you need is your air fryer, and around 15 minutes, to produce spectacularly juicy results!
Ingredients
Method
Remove steak from the fridge and unwrap 30 minutes before cooking so the chill is gone.
I don’t usually preheat the air fryer but for this recipe I do! Set the temperature to 200°C and the timer for 5 minutes.
Prep the steaks: Splash some olive oil on that bad boy, then shower it generously with salt and pepper, and rub in.
Toss your steak into the heated air fryer. Set the timer for 4 minutes. Now, flip that steak. Then, back into the air fryer it goes for another 4 minutes.
This timing is for medium-rare. For a medium steak, add 1 minute each side; for medium-well, add 2 minutes each side; and for well-done, add 3 minutes each side.
Alright, your steak’s cooked. Now, quickly wrap it up in some foil with a little dollop of butter. Let it rest for 5 minutes. This lets all those tasty juices soak back into the steak, making it extra juicy and delicious.
Serve it up and enjoy your scrumptious steak with a side of onion rings!
Should I preheat my air fryer?
Steph admits she very rarely preheats her air fryer. However, doing a quick warm-up (3-5 minutes) can help your food cook more consistently and crisply.
“Think of it as giving your air fryer a little heads-up, like ‘Hey, we’re about to rock the kitchen!'”, says Steph.
She also points out that you may need to add a minute or two to the cooking time if you don’t preheat, and the timing counts with steak (if you’re aiming for medium-rare, the last thing you want is to end up with is a medium or well-done steak).
When cooking steak, you want your cooking surface (whether it’s an air fyer, grill, or cast iron pan) to be very hot before introducing the meat to achieve a proper sear and to lock in those juices.

Air Fryer Queen, RRP $29.99
The easiest air fryer recipes you’ll ever make from the air fryer queen Steph de Sousa.
Photographer: Alana Landsberry. Stylist: Kate Brown. Props stylist: Olivia Blackmore. Photochef: Rebecca Lyall.