Air Fryer Ribeye Steak

This Air Fryer Ribeye Steak recipe is a revelation for steak enthusiasts. It delivers a perfectly cooked, juicy ribeye with minimal effort and cleanup, making it an ideal choice for a quick weeknight dinner or a special occasion. Whether you're a seasoned cook or a novice, you'll be amazed at how easily you can achieve restaurant-quality results in your air fryer.

Gathering Your Ingredients

• Boneless Ribeye Steak: Choose a high-quality ribeye, about 1 ½ inches thick, for optimal juiciness and flavor. Ensure it's at room temperature before cooking.
• Kosher Salt: Enhances the natural flavor of the steak and helps create a beautiful crust.
• Ground Black Pepper: Adds a touch of spice and complements the richness of the ribeye.

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Cooking Instructions

Preparing the Steak:

Remove the ribeye steak from the refrigerator about 30 minutes before cooking to allow it to come to room temperature. This ensures even cooking.

Preheating the Air Fryer:

Preheat the air fryer to 390°F (199°C) for 5 minutes. Preheating is crucial for achieving a good sear on the steak.

Seasoning the Steak:

Season both sides of the ribeye steak generously with kosher salt and ground black pepper. Ensure the seasoning is evenly distributed.

Cooking the Steak:

Place the seasoned ribeye steak in the preheated air fryer basket. Cook for 6 minutes at 390°F (199°C). Flip the steak and cook for an additional 6 minutes for a medium-rare result (130-135°F). Adjust the cooking time based on your desired level of doneness.

Resting and Serving:

Transfer the cooked steak to a plate and let it rest for 5 minutes. Resting allows the juices to redistribute, resulting in a more tender and flavorful steak. Top with grass-fed butter or your desired toppings, such as compound butter, sautéed mushrooms, or sautéed onions. Serve immediately and enjoy.

I've made this air fryer ribeye countless times, and it's always a hit. The simplicity of the recipe allows the natural flavor of the ribeye to shine, while the air fryer creates a beautiful crust and a perfectly cooked interior. It's a fantastic way to enjoy a steakhouse-quality meal at home.

Serving Suggestions

Serve this air fryer ribeye with air fryer parmesan asparagus, air fryer Brussels sprouts, roasted spaghetti squash, roasted garlic parmesan asparagus, air fryer broccolini, or zucchini on the Blackstone Griddle. These side dishes complement the richness of the steak and create a well-rounded meal.

Creative Variations

Use different types of steaks, such as sirloin, NY Strip, or T-bone. Experiment with different seasonings, such as your favorite steak seasoning blend. Add a pat of compound butter or a drizzle of your favorite sauce for added flavor.

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Storage and Reheating

Store leftover steak in an airtight container in the refrigerator for up to 5 days. Reheat the steak in the air fryer at 390°F (199°C) for 2-3 minutes, or until warmed through.

This air fryer ribeye steak recipe is a fantastic and convenient way to enjoy a perfectly cooked steak at home. I hope you enjoy it as much as I do!

Frequently Asked Questions

→ What internal temperature should I aim for with this air fryer ribeye?

For medium-rare, aim for 130-135°F. For medium, cook until 140-145°F. If you prefer medium-well, continue cooking until 150-155°F. Always use a meat thermometer for best results.

→ Do I need to let the steak rest after cooking?

Yes, resting for at least 5 minutes is crucial. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

→ Can I use frozen steak in this recipe?

It's not recommended. Thaw your steak completely and bring to room temperature before cooking for the best results and even cooking.

→ What can I serve with this air fryer ribeye steak?

Great sides include air-fried asparagus, baked potatoes, roasted vegetables, or a simple green salad. A red wine reduction or herb butter makes an excellent topping.

→ Why is my steak not as tender as I'd like?

Make sure you're letting the steak come to room temperature before cooking, cooking to the right internal temperature, and allowing it to rest after cooking. Cutting against the grain also helps with tenderness.