Ingredients
Scale
- 2 thick-cut Ribeye or New York Strip steaks (about 1.5 inches thick)
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon coarse sea salt
- 1 teaspoon cracked black pepper
- 1 teaspoon garlic powder
- 1 tablespoon unsalted butter
- 1 sprig fresh rosemary (optional)
Instructions
- Remove your steaks from the refrigerator about 20 minutes before cooking to bring them to room temperature. Pat the meat completely dry with paper towels; moisture is the enemy of a golden crust. Rub both sides of the steak with olive oil, then generously apply the salt, black pepper, and garlic powder. Press the seasoning into the meat so it sticks well during the high-heat air frying process.
- Preheat your air fryer to 400°F (200°C) for about 5 minutes. Place the seasoned steaks in the air fryer basket in a single layer, ensuring they do not overlap. Cook for 10 to 12 minutes, flipping the steaks halfway through the cooking time. For a medium-rare finish, aim for an internal temperature of 135°F. If you are cooking wings or snacks alongside, ensure there is enough space for air to circulate freely around each item.
- Carefully remove the steaks from the air fryer and place them on a cutting board or warm plate. Immediately top each steak with a small pat of butter and a few rosemary leaves. Let the meat rest for at least 5 to 7 minutes. This allows the juices to redistribute, rendering every bite tender and flavorful. Slice against the grain and serve with your favorite healthy side dish.
- Cook Time: 22 minutes