Air fry a 1-inch steak at 400°F (200°C) for 10–12 minutes for medium, flipping once at the halfway point. That converts from a 4-to-5-minute-per-side broil. Rest for 5 minutes before cutting.
Broil / Grill to Air Fryer Conversion
| Broil / grill | Air fryer | |
|---|---|---|
| Temperature | 500°F+ / 260°C+ | 400°F / 200°C |
| Time, 1 inch, medium | 4–5 min per side | 10–12 min total |
| Turning | Once | Once at halfway |
| Preheat | Yes | Yes, 5 min |
| Rest | 5 min | 5 min |
How long does it take by Thickness and Doneness?
Times are for a preheated basket, flipping once. Always confirm with a thermometer rather than the clock.
| Thickness | Rare | Medium-rare | Medium | Medium-well |
|---|---|---|---|---|
| ¾ inch | 6–7 min | 8–9 min | 9–10 min | 11–12 min |
| 1 inch | 8–9 min | 9–11 min | 10–12 min | 13–14 min |
| 1¼ inch | 10–11 min | 12–13 min | 13–15 min | 16–17 min |
| 1½ inch | 12–13 min | 14–15 min | 16–17 min | 18–19 min |
What internal temperature should it reach?
Pull the steak 5°F (3°C) below your target — carryover heat continues cooking it during the rest.
| Doneness | Pull at | Final after rest |
|---|---|---|
| Rare | 120°F / 49°C | 125°F / 52°C |
| Medium-rare | 125°F / 52°C | 130–135°F / 54–57°C |
| Medium | 135°F / 57°C | 140–145°F / 60–63°C |
| Medium-well | 145°F / 63°C | 150°F / 66°C |
| Well done | 155°F / 68°C | 160°F / 71°C |
The USDA recommends cooking whole cuts of beef to 145°F (63°C) followed by a 3-minute rest. Rare and medium-rare fall below that. Most people cook steak to their preference rather than to that guidance, but the difference is worth knowing, and it matters more for anyone pregnant, elderly, very young, or immunocompromised.
What an air fryer cannot do
It will not sear. A proper crust comes from a surface at 500°F (260°C) or above in direct contact or direct line of sight — a cast iron pan, a grill grate, or a broiler element inches away. Most consumer air fryers stop at 400°F (205°C) and brown with moving air.
What you get instead is even, all-over browning and a very reliable interior. The doneness is easier to hit than in a pan; the crust is not as good. That is a real trade, and no technique closes the gap entirely.
To get as close as possible:
1. Pat the steak bone dry and leave it uncovered in the fridge for an hour if you have time. Surface moisture must go before browning starts.
2. Preheat for 5 minutes rather than 3 — the basket surface itself needs to be hot.
3. Oil the steak, not the basket.
4. For the best of both: air fry to 10°F (-10°C) below target, then finish 45 seconds per side in a screaming hot cast iron pan.
Which cuts work best?
Fatty, evenly-shaped cuts. Ribeye, sirloin, strip and flat iron all do well. Very lean cuts like filet have less margin, and thin cuts under ¾ inch overcook before any browning develops.
Bone-in cuts cook unevenly, since the bone conducts heat differently — expect the meat near it to lag.
Should you flip it?
Once, at the halfway point. Some cooks flip every 2 minutes for more even cooking, which works but costs heat each time the basket opens.
Do you need to rest it?
Yes, five minutes, uncovered. Muscle fibres contract during cooking and push moisture toward the centre; resting lets it redistribute. Cutting immediately loses a noticeable amount of it to the board.
Related conversions and adjacent topics
Temperature and time convert together, never separately. The same rule set covers every appliance pair on this site, and the methodology page sets out where it comes from and the seven conditions under which it stops holding.
Every figure above is built into the oven to air fryer conversion calculator, which applies both adjustments together so you do not have to work them out separately.
Frequently asked questions
What temperature for steak in an air fryer?
400°F, or 200°C — the maximum on most units. Higher would be better if the appliance allowed it.
How long for a medium-rare 1 inch steak?
9–11 minutes, flipping once, pulled at 125°F (50°C) and rested 5 minutes.
Can I cook steak from frozen?
It works but the result is uneven — 360°F (180°C) for 18–22 minutes. Thawing gives a considerably better steak.
Why doesn’t my steak have a crust?
An air fryer cannot reach searing temperature. Dry the surface thoroughly, preheat longer, or finish in a hot pan for 45 seconds a side.
Do I need to oil the basket?
No — oil the steak. Oil in the basket smokes at 400°F (205°C).
Can I cook two steaks at once?
In a 5 qt basket or larger, yes, provided they do not touch. Add 2 minutes for the extra thermal load.