Air Fryer Steak (Times by Thickness)

Is steak in an air fryer any good? Yes, as long as you treat the air fryer like a small, very hot fan oven. It cooks the steak evenly with a juicy, rosy centre, but the crust is lighter and less charred than from a smoking-hot pan or grill. Patting the steak dry, oiling it and preheating the basket all help, and for a deeper crust you can finish it in a very hot pan for 30 seconds per side. Use these times for steaks that have stood out of the fridge for 20 minutes, cooked in a preheated basket air fryer at 200C and flipped halfway. Air fryers vary in power, so treat them as a starting point and go by the probe. 2cm: Rare (pull at 52C) 6 to 7 mins; Medium rare (pull at 57C) 7 to 9 mins; Medium (pull at 62C) 9 to 11 mins 3cm: Rare (pull at 52C) 8 to 10 mins; Medium rare (pull at 57C) 10 to 12 mins; Medium (pull at 62C) 12 to 14 mins The most common mistakes are skipping the preheat, crowding the basket so the steaks steam, lining the basket with baking paper that blocks the airflow, and cooking by the clock instead of the thermometer. Oven-style air fryers with racks and trays often take a few minutes longer than basket models, so start checking at the same times and keep going until the probe reads right. Porterhouse, scotch fillet and rump are the best steaks for the air fryer. Porterhouse has a fat strip that renders and crisps, and marbled scotch fillet stays juicy, though fattier cuts can spit and smoke a little, so empty the drip tray between batches. Lean rump and rostbiff steaks cook evenly and are great value. Steaks thinner than 2cm overcook before they colour, while steaks over 4cm are better roasted or seared in a pan. You can cook a steak from frozen in the air fryer, but allow roughly half as long again, flip it twice and rely on the probe, because the outside cooks well before the centre catches up. For the best texture, thaw it first by defrosting the meat safely overnight in the fridge. Doneness guide for the steak after resting: rare 55 to 60C, medium rare 60 to 63C, medium 65 to 70C, well done 75C. Pull the steak 3 to 5C below your target, as in the table above, then allow 5 minutes for resting the beef. The Food Safety Information Council recommends cooking whole cuts of beef to at least 63C and resting them for 3 minutes. Rarer beef is a personal choice that pregnant women, older people, young children and anyone with a weakened immune system are safest avoiding, so cook their steaks to at least 63C.