This Juicy Air Fryer Steak recipe is tender and made using a homemade rub for optimal flavor. Whether you’re looking to cook your steak medium, medium-rare, etc. this is the recipe for you!
2 New York Strip Steaks Mine were about 6-8 oz each. You can use any type of steak.
1 tablespoon low-sodium soy sauce This is used to provide liquid to marinate the meat and make it juicy.
1 teaspoon liquid smoke
melted butter (optional)
Homemade Steak Rub (Feel free to use a store-bought rub if you wish)
1/2 tablespoon unsweetened cocoa powder
1 teaspoon brown sugar or sweetener
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
salt and pepper to taste
Drizzle the steak with soy sauce and liquid smoke.
Season the steak with the spices. Rub the spices into the steak. If you wish to marinate, place the steaks in the fridge for an hour to overnight. This is optional.
Place the steak in the air fryer. Do not stack. Cook in batches if necessary.
Cook for 5 minutes on 370 degrees. After 5 minutes, open the air fryer and examine your steak. Cook time will vary depending on your desired doneness. Use a meat thermometer and cook to 125° F for rare, 135° F for medium-rare, 145° F for medium, 155° F for medium-well, and 160° F for well done.
Mine took 7-8 minutes total for medium doneness.
Remove the steak from the air fryer and drizzle with optional melted butter.
Allow the steak to rest for at least 3 minutes before slicing or consuming. If you slice into the steak too soon, that will cause that the inside moisture within the steak to spill out onto the plate, leaving a drier, less flavorful steak.
Feel free to trim the fat from your steaks or shape them up to your liking.
Liquid smoke and unsweetened cocoa powder are used for optimal flavor. Omit them if you wish.
You can elect not to marinate the steak overnight if you wish. You can also elect not to marinate it at all and just season it to your liking and air fry.
Be sure to use salt. Kosher salt works best. Its crystal size allows for prime absorption into the outer layer of the steak. The flavor and texture will be phenomenal.