For ribeye in the air fryer with rosemary butter, preheat to 400°F (204°C), then cook 1-inch boneless steaks for about 12 minutes, typically 10–14 minutes depending on the fryer. Flip once halfway through; don’t shake. A thermometer, not the timer or the steak’s color, tells you when it’s done. Add the rosemary butter after cooking so it melts over the hot steak instead of dripping into the fryer.
Ingredients
- 2 boneless ribeye steaks, about 1 inch thick and 10–12 ounces each
- 1 teaspoon neutral oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons softened unsalted butter
- 1 teaspoon finely chopped fresh rosemary
This makes two generous servings. Choose steaks of similar thickness so they finish at roughly the same time; their weight alone is less useful for judging cook time.
How To Make It
- Stir the softened butter and rosemary together in a small bowl. Set it aside while you prepare the steaks.
- Pat the ribeyes thoroughly dry with paper towels. Rub both sides with the oil, then season evenly with the salt, pepper, and garlic powder.
- Preheat the air fryer to 400°F (204°C) according to its instructions. Place the steaks in the clean basket in a single layer, leaving space around each one. Cook in batches if they won’t fit without touching.
- Air fry for about 12 minutes, flipping after about 6 minutes. Begin checking the center of each steak with an instant-read thermometer around the 8-minute mark. Continue cooking as needed, checking every 1–2 minutes, until the thickest part of each steak reaches at least 145°F (63°C).
- Transfer to a clean plate and rest for at least 3 minutes before slicing. Spoon the rosemary butter over the steaks while they rest.
Tips
Watch the fat. Ribeye’s generous marbling adds flavor, but rendered fat can smoke in an air fryer. Start with a clean basket and drawer, use only the small amount of oil listed, and follow your appliance’s instructions if excess grease collects. Keep butter out of the basket.
Measure in the meat, not the fat. Insert the thermometer into the thickest meaty section, avoiding large seams of fat. Check both steaks: even matching ribeyes can finish at different times. The 10–14-minute range is a guide, not a guarantee; thicker or bone-in steaks need their own temperature checks. Thin skirt steak cooks differently, so don’t use its timing here.
Slice, add any remaining rosemary butter, and serve while warm.
