Air Fryer Steak

Cooking it straight from the fridge without patting it dry. Cold meat won't brown properly, and surface moisture creates steam instead of a crust. Always bring steak to room temperature and pat it completely dry.

Yes. A 2-inch steak needs 14–16 minutes at 400°F to reach medium-rare (135°F internal). Consider searing at 400°F for 6–7 minutes, then lowering to 350°F for the remaining 8–9 minutes to cook the center without over-browning the crust.

Baked potatoes, fries, or roasted vegetables like asparagus, broccoli, or Brussels sprouts—all can cook alongside the steak at the same temperature. A simple arugula salad or creamed spinach are classic sides.

Reheat gently in a 300°F air fryer or oven for 4–5 minutes until warmed through to 120°F internal temperature. Avoid high heat or the microwave, which will overcook and toughen it. Slice thinly and serve with extra butter or a compound butter.

It is not recommended. Frozen steak cooks unevenly—the outside overcooks while the center stays cold. Thaw in the fridge overnight, then proceed with the standard recipe.

Yes, for 3–5 minutes at 400°F. Preheating ensures the steak sears immediately when it hits the basket, creating that signature brown crust.