Ingredients
Method
- Let the ribeye steaks rest at room temperature for 30 minutes. Preheat your air fryer to 400 degrees F.
- Brush both sides of the steaks with olive oil, then season generously with salt and pepper. Place the steaks in the air fryer basket, ensuring they don’t overlap.
- Cook for 10–12 minutes, flipping halfway through, until the internal temperature reaches your desired level of doneness.
- Remove the steaks from the air fryer and let them rest for 5–10 minutes before slicing.
Notes
- For poultry, always ensure an internal temperature of 165°F (74°C). For beef, cook to 130-135°F (54-57°C) for rare, 135-140°F (57-60°C) for medium-rare, and 140-145°F (60-63°C) for medium. I once pulled my steak too early, and it was too rare for my liking, so using a meat thermometer is crucial.
- Store leftover cooked ribeye in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the air fryer at 300°F (150°C) for 5-7 minutes, or until warmed through, to avoid overcooking.
- For a flavorful variation, try adding garlic powder and onion powder to your seasoning mix, or a touch of smoked paprika for a subtle smoky note. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Store leftover cooked ribeye in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the air fryer at 300°F (150°C) for 5-7 minutes, or until warmed through, to avoid overcooking.
- For a flavorful variation, try adding garlic powder and onion powder to your seasoning mix, or a touch of smoked paprika for a subtle smoky note. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.