INGREDIENTS
Steak:
- 1 ribeye steak, 1.25 to 1.75 inches thick
- Boneless or bone-in both work
Garlic:
- 6 to 8 cloves total
- 4 cloves smashed
- 2 to 4 cloves finely minced
Fat and seasoning:
- 1½ tablespoons avocado oil or another high smoke point oil
- 1 tablespoon unsalted butter
- 1½ teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- ½ teaspoon garlic powder
- Optional additions:
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- Small pinch cayenne
- 2 sprigs fresh rosemary or thyme
EQUIPMENT
- Air fryer
- Instant-read thermometer
- Paper towels
- Small bowl
- Tongs
- Aluminum foil
- Cutting board
STEP 1: BRING THE STEAK TO ROOM TEMPERATURE
Remove the steak from the refrigerator 45 to 60 minutes before cooking. Place it on a plate or rack and leave it uncovered.
This step allows the interior of the steak to warm slightly, which helps it cook evenly. Cooking a cold steak almost always leads to an overcooked exterior and undercooked center.
STEP 2: DRY THE SURFACE COMPLETELY
Using paper towels, press firmly on both sides of the steak. Flip and repeat until the surface is fully dry.
A dry surface is essential. Moisture causes steaming, and steaming prevents browning. Browning is flavor.
STEP 3: SEASONING THE STEAK PROPERLY
In a small bowl, combine:
- Kosher salt
- Black pepper
- Garlic powder
- Optional spices if using
Lightly coat the steak with oil on both sides. Sprinkle the seasoning evenly and generously over the steak. Press the seasoning into the surface so it adheres.
Ribeye can handle aggressive seasoning because the fat softens the saltiness.
STEP 4: PREHEAT THE AIR FRYER
Preheat the air fryer to 400°F for at least 5 minutes.
This is non-negotiable. Starting with a fully hot air fryer is how you get a crust instead of gray meat.
STEP 5: PREPARE THE GARLIC IN TWO STAGES
Stage one garlic:
- Lightly crush 4 garlic cloves
- Toss them with a small amount of oil
Stage two garlic:
- Finely mince the remaining cloves
- Mix them with the butter
- Set aside at room temperature
Garlic burns easily. The crushed cloves will gently infuse flavor early. The minced garlic goes in later with butter to prevent bitterness.
STEP 6: FIRST COOKING PHASE
Place the crushed garlic cloves in the air fryer basket. If using herbs, place them on top of the garlic.
Lay the steak directly over the garlic.
Cook at 400°F without opening the air fryer.
First-side timing:
- Rare: 5 minutes
- Medium-rare: 6 minutes
- Medium: 7 minutes
Do not disturb the steak during this time.
STEP 7: FLIP AND ADD GARLIC BUTTER
Open the air fryer and flip the steak using tongs.
Immediately add the butter and minced garlic mixture on top of the steak. As the butter melts, spoon it over the surface if possible.
This stage builds aroma and depth without burning the garlic.
STEP 8: SECOND COOKING PHASE
Continue cooking at 400°F.
Second-side timing:
- Rare: 4 minutes
- Medium-rare: 5 minutes
- Medium: 6 minutes
- Medium-well: 7 minutes
STEP 9: CHECK INTERNAL TEMPERATURE
Use an instant-read thermometer inserted into the thickest part of the steak.
Remove the steak when it reaches:
- 120 to 125°F for rare
- 130 to 135°F for medium-rare
- 140 to 145°F for medium
The temperature will rise an additional 5 degrees during resting.
STEP 10: REST THE STEAK
Transfer the steak to a cutting board. Loosely tent with foil and rest for 8 to 10 minutes.
Resting allows juices to redistribute throughout the meat. Skipping this step results in dry steak and juice loss.
STEP 11: FINAL GARLIC FINISH
After resting, spoon any remaining garlic butter from the air fryer over the steak. If desired, sprinkle with flaky salt.
This final step reinforces garlic flavor and adds richness.
STEP 12: SLICING AND SERVING
Slice the steak against the grain using a sharp knife. Keep slices thick to retain juiciness.
Serve immediately.
