Juicy air-fried steak topped with a melted garlic-herb butter for a quick, restaurant-quality meal with minimal fuss.

2 steaks (ribeye, sirloin, or New York strip, about 8 oz each, 1″ thick)

1 tablespoon olive oil

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ teaspoon garlic powder (optional)

2 tablespoons unsalted butter

2 cloves garlic, minced

1 tablespoon fresh parsley, chopped

Cook Mode Prevent your screen from going dark

Preheat air fryer to 400 °F (200 °C).
Pat steaks dry and brush both sides with olive oil. Season evenly with salt, pepper, and garlic powder.
Place steaks in the air fryer basket in a single layer. Cook 8–10 minutes for medium-rare, flipping halfway; adjust time for desired doneness.
While steak cooks, melt butter in a small pan or microwave-safe bowl. Stir in minced garlic and let rest 2–3 minutes to infuse.
When done, transfer steaks to a plate and let rest 5 minutes.
Top each steak with garlic butter and sprinkle with chopped parsley. Serve immediately.

Swap fresh or dried rosemary or thyme for parsley to vary the herb flavor.

Add a pinch of smoked paprika or chili flakes to the seasoning for a smoky or spicy twist.

Use plant-based butter to make the garlic butter dairy-free.

Resting the steak ensures juiciness—don’t skip the 5-minute rest.

Reheat leftovers in the air fryer at 350 °F for 3–4 minutes to preserve texture.