- Medium rare is 56 to 60 degrees Celsius / 130 to 140 degrees Fahrenheit internal temperature — use a thermometer, not timing alone
- Remove steak 2 degrees below your target temperature — carryover cooking raises it during the 3 to 5 minute rest
- Pat the steak completely dry before cooking — moisture on the surface prevents browning
- For best results: air fry to 5 degrees below target then finish in a screaming-hot pan for 30 to 45 seconds per side
Can You Really Cook a Good Steak in an Air Fryer?
The honest answer: yes, with some caveats. An air fryer can produce a very good steak — one that's evenly cooked to your preferred doneness with a decent crust. It will not, however, produce the same Maillard-reaction crust as a properly ripping-hot cast iron pan or grill. The trade-off is convenience and consistency: an air fryer gives you reliable, predictable results every time with minimal mess and no oil splatter.
For weeknight cooking, it's a legitimate technique. For a special occasion steak, a screaming-hot pan is still hard to beat — but the air fryer gets surprisingly close.
Steak Doneness Guide
| Doneness | Internal Temp (°C) | Internal Temp (°F) | Description |
|---|---|---|---|
| Blue / raw | 46–49°C | 115–120°F | Cool red centre, almost raw throughout |
| Rare | 50–55°C | 120–130°F | Cool red centre, warm exterior |
| Medium rare | 56–60°C | 130–140°F | Warm pink centre — most popular |
| Medium | 61–65°C | 140–150°F | Slightly pink centre, mostly grey |
| Medium well | 66–70°C | 150–158°F | Slightly pink tinge only |
| Well done | 71°C+ | 160°F+ | No pink. Cooked throughout. |
Air Fryer Steak Cooking Chart
All times assume the steak is at room temperature (rested out of the fridge for 30 minutes), air fryer preheated for 3 minutes, and flipped at the halfway point. Rest the steak for at least 3–5 minutes after cooking before cutting.
| Thickness | Temp (°C) | Doneness | Time (min) | Target Internal Temp |
|---|---|---|---|---|
| 1.5cm thin | 200°C | Rare | 4–5 | 52°C / 125°F |
| 1.5cm thin | 200°C | Medium rare | 6–7 | 57°C / 135°F |
| 1.5cm thin | 200°C | Medium | 7–8 | 63°C / 145°F |
| 2.5cm (1 inch) | 200°C | Rare | 6–7 | 52°C / 125°F |
| 2.5cm (1 inch) | 200°C | Medium rare | 8–10 | 57°C / 135°F |
| 2.5cm (1 inch) | 200°C | Medium | 10–12 | 63°C / 145°F |
| 3–4cm thick | 200°C | Medium rare | 12–14 | 57°C / 135°F |
| 3–4cm thick | 200°C | Medium | 14–17 | 63°C / 145°F |
Steak Cuts in the Air Fryer
| Cut | Air Fryer Suitability | Best Approach | Notes |
|---|---|---|---|
| Rump / Sirloin | Excellent | 200°C, standard times | Best value-to-result ratio |
| Scotch fillet / Ribeye | Excellent | 200°C, standard times | Fat cap renders beautifully |
| Eye fillet / Tenderloin | Very good | 190°C — runs lean, cooks fast | Easy to overcook — check early |
| T-bone / Porterhouse | OK | 180°C, longer time | Bone changes heat distribution |
| Flank / Skirt | OK | 200°C, very fast | Must be sliced against the grain |
| Wagyu (high marbling) | Caution | 185°C — less heat needed | Fat melts fast — watch closely |
How to Get the Best Crust on an Air Fryer Steak
The biggest limitation of the air fryer for steak is the crust. Here's how to maximise it:
- Pat completely dry. Moisture is the enemy of browning. Dab with paper towel until the surface is visibly dry.
- Season generously with salt 30–60 minutes ahead. The salt draws moisture to the surface, then it reabsorbs, seasoning deeper into the meat. When you pat dry again just before cooking, the surface is very dry indeed.
- Preheat the air fryer. A preheated basket means the steak starts searing immediately rather than warming up slowly.
- Use a thin smear of oil directly on the steak. This helps conduct heat and improves browning.
- Consider a quick sear finish. For the absolute best of both worlds: air fry to 5°C below your target internal temperature, then finish in a screaming-hot pan for 30–45 seconds per side. This gives you the air fryer's even cooking plus the pan's superior crust.
Frequently Asked Questions
A thin smear of oil directly on the steak surface helps conduct heat and improves the crust. You don't need much — rub a teaspoon of high-smoke-point oil (avocado, light olive oil, vegetable oil) onto both sides just before cooking. Don't use extra-virgin olive oil — its smoke point is too low for the temperatures involved.
Rest on a warm plate (run it under hot water and dry first) loosely tented with foil for 3–5 minutes for a normal steak. The internal temperature will rise 2–3°C during resting (carryover cooking), so remove the steak 2°C before your target temperature. The resting period allows the juices to redistribute through the meat rather than running out when cut.
Yes — and surprisingly well. Cook from frozen at 180°C for approximately 15–20 minutes for a 2.5cm steak to medium rare. The lower temperature and longer time allows the centre to defrost and come up to temperature without the outside overcooking. Verify with a thermometer as always.
AirFryerTempConverter.com Editorial Team is a food writer and kitchen equipment specialist with over 12 years of experience testing appliances and developing recipes for home cooks. She has tested more than 30 air fryer models and contributed to food publications across Australia, the UK and the US. Read full bio →
- USDA Food Safety and Inspection Service (2023). Safe Minimum Internal Temperatures. United States Department of Agriculture.
- Food Standards Australia New Zealand (2024). Food Safety Standards. FSANZ.
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