Air Fryer Steak | Medium Rare

Quick and easy, this air fryer steak recipe is certain to delight your family! It's perfect for a weeknight meal!

Course Dinner

Cuisine American

Keyword air fryer sirloin, air fryer steak, easy steak dinner

Prep Time 5

Cook Time 8

Marinating time 1

Total Time 1 13

Servings servings

Calories 198kcal

Take the steak out an hour before cooking the steak (see notes below on why). Now for the marinating.
10 ounces strip loin steak
Take the steak out of its packing and pat dry with paper towels. Add to the glass container.
Add Worcestershire sauce, coconut aminos, cumin, and garlic paste.
1/8 cup Worcestershire sauce, 1/8 cup coconut aminos, 1 teaspoon ground cumin, 2 teaspoons garlic paste
Use your hands and massage the marinade onto the steak. Leave it on the counter and shake it every 15 minutes. Total time of marinating the steak will be 1 hour.
Preheat the air fryer at 400 F for 5 minutes. Once the oven preheats, set the temperature at 400 and the time for 8 minutes for medium rare steak.
Take the steak out of the marinade, and throw away any unused liquid. Lightly blot the steak with paper towels. You don't want it dripping with the marinade, but you don't want to wipe it all off. Add the steak to the air fryer basket and place in the air fryer oven.
After the 8 minutes, take a meat thermometer and check the temperature. Medium rare is between 130 - 140 F. See notes for different steak doneness.
Let sit for 5 minutes before cutting into it and consuming.
Enjoy

The different cuts of steak that work well with this recipe are strip loin steak (which I used), New York strip steak, ribeye, and filet mignon.

Take the steak out of the fridge an hour before starting the recipe. You want the steak near room temperature, and you want to give it time to marinate.

There is no need to coat the steak with olive oil, as the marinade will help the meat crisp up on the outside.

I'm not using herbs for this recipe, but you can add rosemary, thyme, and parsley.

I chose not to flip the cooking steak because of the nature of the air fryer basket, which allows browning on the bottom of the steak. But if you're used to flipping your meat, do so mid-cooking.

Coconut aminos is my go-to soy sauce alternative because it has a lot less sodium than even low-sodium soy sauce.

When you take the steak out of the marinade, you will lightly blot it. You don't want it dripping with the liquid, but you don't want to take it all off, either. Dispose of any leftover marinade.

Herb-infused butter is something people add to their steaks, but I chose not to because even though it does enhance the flavor, I don't want the extra calories. Other good choices are garlic herb butter or compound butter.

You can use an instant meat thermometer to check the temperature of your meat. For medium-rare, you want the temperature to be between 130 - 140 F. Medium steak should be 140 - 150 F. Medium-well steak should be 150 - 160 F. And well-done steak should be 160+ degrees F. So, your cooking time will vary with how you want your steak cooked. I usually add 1 - 2 minutes for each level of doneness. Try one minute first, as you don't want to overcook it.

Great side dishes to serve with this steak: baked potatoes, green beans, carrots, broccolini, and salad.

For storage: If you have any leftovers, place them in an airtight container and in the refrigerator for up to 5 days.