Quick answer: 200°C (400°F) for 10–12 minutes for a medium 2.5cm steak, flipping halfway. Internal temperature is what actually tells you doneness — 54–57°C for medium-rare, 60–63°C for medium.
Times by Doneness
For a standard 2.5cm-thick steak at 200°C (400°F), flipping halfway:
- Rare (52°C): 6–7 minutes
- Medium-rare (54–57°C): 8–9 minutes
- Medium (60–63°C): 10–12 minutes
- Well done (68°C+): 14–16 minutes
These are starting points — actual results vary by cut and exact thickness, so checking with a thermometer the first few times is worth it until you know your air fryer’s tendencies.
Rest Before You Cut
Rest for 5 minutes before slicing, tented loosely with foil. This matters more for steak than almost anything else — cutting immediately loses a genuinely noticeable amount of juice compared to letting it rest.
Getting a Better Crust
Air fryers don’t sear the way a very hot pan does, so the crust is generally lighter — a few things help close that gap:
- Pat completely dry before seasoning — any surface moisture works against browning.
- A generous salt coating 40 minutes ahead (or right before, if you’re short on time) draws out and reabsorbs moisture, helping the crust.
- Preheat the basket — starting on a hot surface makes a real difference to the initial sear.
- A finishing pat of butter once it’s out and resting adds richness the air fryer itself can’t quite replicate.
Which Cuts Work Best
Sirloin, ribeye and rump all work well. Very thin cuts (like minute steak) cook almost too fast to control precisely — a thicker cut (2.5cm+) gives you more margin to hit your target doneness accurately.
Frequently Asked Questions
Do I need oil?
A light coating helps browning, but steak has enough natural fat that it’s not essential the way it is for leaner cuts.
Why is my steak grey instead of browned?
Usually surface moisture (not patted dry enough) or a basket that wasn’t preheated. Both matter more for steak’s crust than for most other foods.
Can I cook steak from frozen?
It’s better to thaw first — frozen steak cooks unevenly, making it hard to hit a specific doneness accurately.
For safe temperatures across cuts, see the Doneness Checker, or browse more Protein Recipes.
