Air Fryer Ribeye Steak

If you’re after a steak that’s crusty on the outside, tender and rosy on the inside, and simple enough to make after a long day, this Air Fryer Ribeye Steak recipe is going to become your go-to. It’s my favorite quick method when I want steakhouse flavor without babysitting a pan — and yes, it’s absolutely keto-friendly: big on protein and fat, zero carbs, and impossible to resist.

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Why this recipe is great for keto (and who will love it)

This Air Fryer Ribeye Steak recipe delivers rich marbling, satisfying fat, and a meaty chew that keeps you full for hours — exactly what keto lovers want. If you follow a low-carb or keto lifestyle, or you’re just craving a serious protein-forward dinner that’s fast and forgiving, this recipe is for you. It’s ideal for weeknights, date nights, or when you want to impress with minimal fuss.

What makes it special: the air fryer gives reliable even heating and concentrates the steak’s natural juices; combined with a short finish (reverse sear or quick pan-baste) you get both an even pink interior and a gorgeous crust.

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Why You’ll Love This Recipe

• 🥩 Restaurant-quality crust with a tender, medium-rare center.
• ⚡ Fast — about 25 minutes from fridge to plate.
• 🔥 Consistent results — the air fryer takes the guesswork out of timing.
• 🥑 Keto-perfect — high fat, high protein, zero net carbs.
• 🔁 Flexible — reverse-sear, pan-sear finish, or full air-fryer method.

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My Personal Experience

I remember the first time I tried cooking a ribeye in the air fryer — skeptical, I put a thick, well-marbled steak in and kept checking the tiny window like a nervous parent. When I finally sliced into it, the juices were suspended, the interior a perfect rosy tone, and the crust was impossibly good. Since then, I use the air fryer for busy nights or when I want steak that’s consistent every time. The trick I learned? A gentle pre-cook in the air fryer (reverse sear style) then a quick hot skillet or high broil finish for the crust. It feels fancy, but it’s as simple as seasoning + patience.

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Required Equipment

Air Fryer

Needed for the gentle, even cooking that prevents overcooking the exterior while the center reaches the perfect temperature.

Instant-Read Thermometer

The single most useful tool for steak precision — no guesswork about doneness.

Cast-Iron Skillet or Heavy Frying Pan (optional)

For the finishing sear if you want a deeper Maillard crust than the air fryer can produce.

Tongs & Cutting Board

For safe flipping and relaxed resting before slicing.

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Ingredients & Substitutions (Serves 2)

• 2 ribeye steaks, 8 oz (approx. 226–230 g) each, about 1–1¼ inch thick
• 1 tablespoon olive oil (for searing or coating)
• 2 tablespoons unsalted butter (for basting or finishing)
• 2 cloves garlic, lightly crushed (optional, for basting)
• 2 sprigs fresh rosemary or thyme (optional)
• Kosher salt and freshly cracked black pepper, to taste
• Fresh parsley, chopped, for finish (optional)

Why each ingredient matters

• Ribeye: rich marbling = flavor + keto-friendly fat.
• Olive oil & butter: help the surface brown and add flavor; butter adds nutty, savory notes when basted.
• Garlic & herbs: aromatic finish that lifts the steak without added carbs.
• Salt: essential to draw out flavor and form a savory crust.

Substitutions & how they affect the result

• Swap ribeye for strip or sirloin (leaner — less fat, slightly less juicy).
• Use ghee instead of butter for higher smoke point.
• Skip oil for a leaner finish, but crust will be less pronounced.

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How to Make Air Fryer Ribeye Steak

Step 1 — Bring steaks to room temperature

Take the steaks out of the fridge 30–45 minutes before cooking so they cook evenly. Pat dry with paper towels — dry surfaces brown much better.

Tip: If you’re short on time, 15 minutes still helps.

Step 2 — Season generously

Coat lightly with olive oil and season both sides with a generous pinch of kosher salt and a few cracks of black pepper. Salt early for thicker steaks (30–45 minutes) or just before cooking for quicker prep.

Step 3 — Preheat the air fryer

Preheat the air fryer to 120–130°C / 250–265°F if doing a reverse sear method (gently brings the center up) — or to 200°C / 400°F for a direct cook. Preheating 3–5 minutes is enough.

Step 4 — The Reverse Sear method (my preferred method)

1. Place steaks in the air fryer basket and cook at 120–130°C / 250–265°F until internal temperature is about 10–15°F below your target doneness (rare 120°F, medium-rare 125–130°F, medium 135–140°F). For 1″ steaks that’s usually 10–16 minutes depending on air fryer. Use an instant-read thermometer.
2. Remove steaks and let rest 5 minutes while you heat a cast-iron skillet over high heat with 1 tbsp olive oil. Add 1 tbsp butter, garlic, and herbs. Sear steaks 30–60 seconds per side, basting with melted butter to form a crust. Rest 5 minutes before slicing.

Step 5 — Direct air-fryer sear (no skillet)

1. Preheat air fryer to 200°C / 400°F.
2. Cook steaks 6–9 minutes, flip halfway; cook until internal temp reaches desired doneness. For thicker steaks, you may prefer a lower start then finish at high temp for 1–2 minutes. Rest 5 minutes.

Encouragement: Don’t worry if your timing is slightly different — thickness, starting temp, and air fryer model all change minutes. Rely on the thermometer.

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Common Mistakes to Avoid

• Not using a thermometer — guessing leads to overcooked steaks.
• Cooking straight from fridge — leads to uneven cook.
• Overcrowding the basket — allows steam, not sear. Cook one or two steaks only in a single layer.
• Skipping rest — slicing too soon leaks juices; rest 5–7 minutes.

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Pro Tips for Best Results

• Let the steak rest after cooking — it locks juices back in.
• Use a high-smoke-point oil (avocado, light olive oil) for the pan finish.
• Reverse sear gives the best balance of even center and crust.
• For extra crust without a pan: finish under the air fryer’s highest setting or broil for 30–60 seconds, watching closely.

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Keto Benefits of Ribeye

Ribeye is prized on keto because its marbling provides a high-fat profile that supports ketosis while delivering plenty of protein. Beef also supplies B vitamins, iron, zinc, and other minerals prominent in a low-carb, high-fat diet.

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Variations You Can Try

• Garlic-herb butter: top with compound butter (butter + parsley + garlic) for a decadent finish.
• Spicy rub: smoked paprika, cayenne, and garlic powder for a kick.
• Chimichurri finish: fresh herb sauce keeps carbs low and brightens the plate.
• Reverse-sear on grill: if the weather’s nice, use the same technique on a charcoal or gas grill.

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Tips for This Recipe

• Thicker steaks (1.25–1.5 inches) get a better interior gradient — adjust cook time accordingly.
• For even sear and caramelization, make sure your skillet is smoking hot before the pan-sear finish.

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Optional Additions

• Blue cheese crumbles (adds fat, minimal carbs).
• Lemon-chili butter for a bright-finish.
• Roasted garlic paste.

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Serving Ideas

• Serve with garlicky sautéed spinach or creamed cauliflower mash for a low-carb plate.
• Slice thin and serve on top of a big keto Caesar salad for a dinner salad.
• Perfect for special dinners — pair with a glass of dry red wine (if you include wine in your carb count).

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Storage Recommendations

• Fridge: Cooked ribeye lasts 3–4 days in an airtight container.
• Freezer: You can freeze cooked steak up to 3 months, but texture will change.
• Reheating: Reheat gently in an air fryer at 120–140°C / 250–285°F for 6–8 minutes to warm through without overcooking; finish 30–60 seconds at high heat if you want a quick crust.

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Frequently Asked Questions (FAQs)

1. Can I cook ribeye fully in the air fryer without a pan?
Yes — use a higher temperature finish or the air fryer’s max/broil feature for 30–60 seconds, watching carefully.

2. What internal temperature should I aim for?
USDA recommends cooking steaks to a minimum internal temperature of 145°F (63°C) and resting 3 minutes for safety; many chefs prefer medium-rare 130–135°F for tenderness.

3. How long for medium-rare?
With reverse sear in the air fryer, expect ~10–16 minutes at low temp plus a quick sear; use thermometer to confirm.

4. Can I use frozen steaks?
Cook from frozen is possible but not recommended for best texture; thaw steaks and pat dry for best results.

5. Is ribeye keto-friendly?
Yes — ribeye is high in fat and protein with zero carbs, ideal for keto macros. (Nutrition estimates below.)

6. How much olive oil or butter should I use?
1 tbsp olive oil total (for searing) and 1 tbsp butter per steak for basting gives great flavor without excessive added fat.

7. Can I use other cuts?
Yes — strip, sirloin, or filet will work but adjust times and expect differences in fat content.

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Nutritional Breakdown (Per Serving — estimates & assumptions)

Assumptions: one cooked ribeye steak 8 oz (≈226.8 g) per serving, plus 0.5 tbsp olive oil and 1 tbsp butter consumed per serving. Nutrition for beef estimated from USDA-derived entries (values vary by trim, grade, and cooking method).

• Calories: ~747 kcal per serving
• Protein: ~44.2 g
• Fat: ~63.6 g
• Total Carbohydrates: 0 g
• Net Carbs: 0 g

(These are estimates based on the USDA/food-data profiles for cooked ribeye and common values for olive oil & butter. Individual steaks, trimming, and added fats will affect totals.)

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Recipe Snapshot

• Prep Time: 10–15 minutes (plus 30–45 min to come to room temp if you choose)
• Cook Time: 12–20 minutes (depends on thickness & method)
• Total Time: 25–45 minutes
• Course: Main
• Cuisine: Steakhouse / Keto
• Servings: 2
• Calories: ~747 per serving (see nutrition notes)