📝 About This Recipe
Unlock the secret to a steakhouse-quality crust and a melt-in-your-mouth interior using the precision of your air fryer. This recipe transforms a heavily marbled ribeye into a succulent masterpiece, enhanced by a custom savory dry rub and a luxurious finishing touch of compound herb butter. It is the perfect solution for steak lovers who want gourmet results without the smoke and splatter of a cast-iron skillet.
🥗 Ingredients
The Steak
- 2 pieces Ribeye Steaks (1.5 inches thick, Prime or Choice grade)
- 2 tablespoons Avocado Oil (or any high-smoke point oil)
Savory Dry Rub
- 1.5 teaspoons Kosher Salt (coarse grain is best)
- 1 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Smoked Paprika (adds a hint of flame-grilled flavor)
- 1/4 teaspoon Dried Thyme
Garlic Herb Compound Butter
- 4 tablespoons Unsalted Butter (softened at room temperature)
- 2 cloves Fresh Garlic (minced very fine)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 teaspoon Fresh Rosemary (finely minced)
- 1/2 teaspoon Lemon Juice (to brighten the fats)
👨🍳 Instructions
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1
Remove the ribeye steaks from the refrigerator at least 30-45 minutes before cooking to allow them to reach room temperature; this ensures even cooking throughout.
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2
Pat the steaks extremely dry on all sides using paper towels. Removing moisture is the most critical step for achieving a proper brown crust in an air fryer.
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3
In a small bowl, whisk together the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and dried thyme to create your dry rub.
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4
Lightly coat each steak with avocado oil, then generously apply the dry rub to the top, bottom, and the thick fatty edges, pressing the spices into the meat.
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5
In another small bowl, mash together the softened butter, minced garlic, parsley, rosemary, and lemon juice until well combined. Set aside.
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6
Preheat your air fryer to 400°F (200°C) for at least 5 minutes. A hot basket is essential for an immediate sear.
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7
Place the seasoned steaks into the air fryer basket, ensuring they are not overlapping to allow maximum airflow.
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8
Air fry at 400°F for 6 minutes for the first side.
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9
Open the basket and flip the steaks using tongs. For a medium-rare finish (130-135°F), cook for an additional 4-6 minutes depending on thickness.
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10
Use an instant-read meat thermometer to check the internal temperature: 125°F for rare, 135°F for medium-rare, or 145°F for medium.
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11
Once the desired temperature is reached, remove the steaks immediately from the basket to prevent overcooking from residual heat.
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12
Top each hot steak with a generous dollop of the garlic herb compound butter while they are resting.
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13
Allow the steaks to rest on a warm plate or cutting board for at least 7-10 minutes. This allows the juices to redistribute into the fibers of the meat.
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14
Slice against the grain and pour any accumulated resting juices back over the meat before serving.
💡 Chef's Tips
Always use a meat thermometer; air fryer brands vary in intensity and thickness of the steak changes timing significantly. Don't skip the rest period; cutting too early causes the flavorful juices to run out, leaving the meat dry. For an extra crust, you can spray the steaks with a light mist of oil halfway through the cooking process. If your air fryer has a grill grate insert, use it to get those aesthetic char marks. Ensure your garlic is minced very fine in the butter so you don't bite into a large raw chunk.
🍽️ Serving Suggestions
Pair with a robust Cabernet Sauvignon or a peppery Syrah to cut through the rich marbling. Serve alongside air-fried asparagus spears with a squeeze of lemon and parmesan cheese. Classic garlic mashed potatoes or a loaded baked potato make for the ultimate comfort meal. A crisp wedge salad with blue cheese dressing provides a cool, refreshing contrast to the warm steak.