Air Fryer Reference
Ribeye Steak
protein · fresh
- Temperature
- 400 °F
- 204 °C
- Total time
- 10 min
- 1 ribeye
- Flip at
- 5 min
- flip once
- Internal temp
- 130 °F
- 54 °C
Doneness
Exterior is deeply browned with a visible crust; interior is rosy-pink throughout for medium-rare. Press the centre — it should yield like the fleshy base of your thumb.
Oil & seasoning
Brush a thin layer of high-smoke-point oil on both sides; the surface needs to be lightly oiled to brown.
Season with: kosher salt, coarse black pepper, garlic powder.
Watch out for
- Pull the steak out of the fridge 30 minutes before cooking. A cold-from-the-fridge steak overcooks the exterior before the centre warms.
- Use a meat thermometer — visual checks for steak doneness are unreliable. Pull 5 °F before target; carry-over heat finishes it.
- Rest the steak 5 minutes after cooking. Slicing immediately bleeds out the juices.