Air Fryer Steak and Potatoes
A ribeye or NY strip seasoned with salt and pepper, cooked in the air fryer alongside baby potatoes, then rested under foil with grass-fed butter melting over the top. Dinner for two with almost no cleanup.
Ingredients
Meat & Protein
- 2 ribeye or NY strip steaks about 1 inch thick, brought to room temperature for 15 minutes
Pantry & Canned Goods
- 1.5 tbsp olive oil
Produce
- 1 lb baby potatoes halved
- 1 tbsp fresh rosemary roughly chopped, to finish
Seasonings & Spices
- 1 tsp kosher salt or more to taste
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 0.5 tsp smoked paprika
Dairy
- 2 tbsp grass-fed butter cold, sliced into pats
Instructions
- Preheat the air fryer to 400°F for 3 minutes. While it heats, toss the halved baby potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
- Add the potatoes to the air fryer basket in a single layer. Cook at 400°F for 10 minutes, shaking the basket once halfway through.
- While the potatoes cook, pat the steaks completely dry with paper towels. Season generously on both sides with kosher salt and freshly cracked black pepper — more than you think.
- Push the potatoes to the edges of the basket and place the steaks in the center. Cook at 400°F for 8 to 10 minutes for medium-rare, flipping once at the halfway point. Pull at 125°F internal for medium-rare, 130°F for medium.
- Remove the steaks immediately and place on a plate or cutting board. Lay the cold butter pats directly on top of each steak and tent loosely with foil. Rest for 5 minutes — do not skip this step. The butter will melt into the steak as it rests.
- Return the potatoes to the air fryer for 2 to 3 more minutes to crisp while the steak rests. Slice the steak against the grain, spoon the melted butter from the plate over the top, and serve alongside the potatoes. Finish with fresh rosemary if using.
Notes
Bringing the steak to room temperature for 15 minutes before cooking makes a real difference in even cooking — cold steak straight from the fridge stays raw in the center while the outside overcooks.
A meat thermometer is the only way to hit your exact doneness. Pull it 5 degrees below your target — it carries over while it rests.
Ribeye has more fat and more flavor. NY strip is leaner with a firmer bite. Both work perfectly here.
The butter rest is not optional. Cold butter pats on a hot resting steak melt slowly and keep the surface from drying out. It also gives you a built-in sauce.
Tried this recipe?Let us know how it was!