Ultimate Air-Fried Steak

Ultimate Air-Fried Steak

There are lots of ways to cook steak, but this is (in our biased opinion) one of the best. It’s faster than the Joule Sous Vide, but just a tad less precise. Still, this technique checks all the boxes: it delivers flavor, produces a perfectly cooked cut of meat, and is easy to execute. This “ultimate” recipe lives up to its name. This recipe calls for thick, chilled steaks. You’ll want them at least 1.5-inch in thickness to allow you to get a good sear, leaving the oven to bring the interior up to the right temperature. Keep the steaks in the fridge until it’s time to get started.

20 mins total time

5 mins active time


Makes 2



  • 2 New York steaks

    1.5-inch (3.8cm) thick, chilled in fridge

  • Oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 shallots

    peeled and quartered

  • 2 cloves garlic


  • 2 sprigs thyme
  • 2 tbsp butter


  • 1Both New York strip and ribeye come from the same area of the steer, so you can use either one. These are the two most common tender cuts you’ll find at the butcher’s counter, and the main muscle in both cut is the same (longissimus dorsi), so you can go with either. Whichever you choose, keep them in the fridge until you’re ready to sear.
  • 2Make sure your steaks are at least 1½ inches thick. Having a thick steak is key to being able to get a good sear on the outside, while leaving the interior to cook to the just the right doneness in the oven later. Thin steaks won’t cut it! Get big steaks and share.
  • 3Remove gristle by trimming the white outer edges of fat and underlying connective tissue. Getting rid of excess fat contributes to an even cooking process.
  • 4Place wire rack into Position 4. Start the pre-heat.
  • 5Insert roasting rack into foil-lined roasting pan. Place the steaks onto the rack. Season with salt and pepper to taste.
  • 6Heat a pan over high heat. Add enough oil to prevent sticking, about 2-3 Tbsp., along with the shallots, garlic, and thyme. Transfer steaks to the pan and sear on each side for no more than one minute on each side. (Don’t let the steaks spend too long in the pan, or you risk overcooking the interior.) Finish with the butter. Return steaks to roasting rack.
  • 7Place roasting pan in oven and start Autopilot.
  • 8From rare to well-done, choose how you prefer your steak and remove it from the oven when it reaches the corresponding temperature. Here’s a visual reference to help you decide.
  • 9Check to see if the steak has reached your desired temperature. If it’s not done, give it the old A Bit More.
  • 10Allow the steaks to rest for 5 minutes before slicing. This gives the juices time to redistribute, reducing the amount lost when cutting into the meat.
  • 11Spoon on some of those delicious pan juices or whatever else you’re into. As you can see in this video, Chef Nick loves to drizzle on some balsamic! Slice and serve with your favorite side dish.