Air Fryer Steak with Garlic-Herb Butter

Name: Air Fryer Steak with Garlic-Herb Butter
Prep time: 55 min
Total time: 55 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces Ribeye or New York strip steak (about 2.5 cm / 1 inch thick); 1 tbsp Olive oil; 1 tsp Kosher salt; 0.5 tsp Black pepper, coarsely ground; 0.5 tsp Garlic powder; 3 tbsp Unsalted butter, softened; 2 clove Garlic; 1 tbsp Fresh parsley, finely chopped; 0.5 tsp Fresh thyme leaves; 0.5 tsp Lemon juice; 1 pinch Flaky sea salt (finish)

American · 55 mins

A well-seared air fryer steak finished with melting garlic-parsley butter; include timing by thickness and resting guidance.

C By ChefRay

Servings

2 pieces Ribeye or New York strip steak (about 2.5 cm / 1 inch thick)
1 tbsp Olive oil
1 tsp Kosher salt
0.5 tsp Black pepper, coarsely ground
0.5 tsp Garlic powder
3 tbsp Unsalted butter, softened
2 clove Garlic
1 tbsp Fresh parsley, finely chopped
0.5 tsp Fresh thyme leaves
0.5 tsp Lemon juice
1 pinch Flaky sea salt (finish)

Calories

583 kcal

Protein

50g

Carbs

Fat

41g

Fiber

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Prep the Steak

1. Take the steaks out of the fridge 30 minutes before cooking to take the chill off. Pat them very dry with paper towels, as dry surfaces sear best.
Garlic-Herb Butter

2. Mince the garlic cloves, then mash them with the softened butter, parsley, thyme, lemon juice and flaky sea salt in a small bowl until evenly combined. Spoon onto plastic wrap or a plate and chill in the fridge while the steak cooks.

3 tbsp Unsalted butter, softened, 2 clove Garlic, 1 tbsp Fresh parsley, finely chopped, 0.5 tsp Fresh thyme leaves, 0.5 tsp Lemon juice, 1 pinch Flaky sea salt (finish)
Prep the Steak

3. Rub the steaks all over with olive oil, then season generously on both sides and the edges with kosher salt, black pepper and garlic powder.

2 pieces Ribeye or New York strip steak (about 2.5 cm / 1 inch thick), 1 tbsp Olive oil, 1 tsp Kosher salt, 0.5 tsp Black pepper, coarsely ground, 0.5 tsp Garlic powder
Air Fry

4. Preheat the air fryer to 220°C (430°F) for 5 minutes. Place the steaks in a single layer in the basket with space between them. Cook for the time based on thickness, flipping halfway: 2 cm (3/4 inch) steak 8-9 minutes total for medium-rare; 2.5 cm (1 inch) steak 9-11 minutes for medium-rare, 12-13 for medium; 4 cm (1.5 inch) steak 14-17 minutes for medium-rare, 18-20 for medium.
5. Check doneness with an instant-read thermometer: pull at 49-52°C (120-125°F) for rare to medium-rare, 54-57°C (130-135°F) for medium, or 60°C (140°F) for medium-well. The temperature rises about 3-5°C (5-8°F) while resting.
Rest and Serve

6. Transfer the steaks to a warm plate and top each with half of the garlic-herb butter. Rest for 5-8 minutes (about 10 for thicker cuts) so the butter melts and the juices redistribute.
7. Slice against the grain, spoon the melted butter and juices from the plate over the steak, and serve immediately.

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