✨ Free Printable Sheet #005 • Steak Thickness & Doneness Matrix • Burgers, Roasts & Fajitas

Air Fryer Beef & Steak Cooking Times Cheat Sheet

Cooking beef in an air fryer delivers an edge-to-edge crust while keeping kitchen smoke minimal. Because steak timing depends heavily on cut thickness and starting meat temperature, always take steaks out of the fridge 20 minutes before cooking and preheat the basket at 400°F for 5 full minutes.

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Steak Cut & Thickness	Rare (125°F / 52°C)	Med-Rare (135°F / 57°C)	Medium (145°F / 63°C)	Rest Time
Ribeye / NY Strip (1-inch thick)	7–8 min	9–10 min	11–12 min	5 min
Ribeye / NY Strip (1.5-inch thick)	10–11 min	12–14 min	15–16 min	7 min
Top Sirloin Steak (1-inch thick)	6–7 min	8–10 min	11–12 min	5 min
Filet Mignon / Tenderloin (1.5-inch)	9–10 min	11–13 min	14–15 min	6 min
Filet Mignon / Tenderloin (2-inch)	12–13 min	14–16 min	17–18 min	8 min
Flank / Skirt Steak (3/4-inch thin)	5–6 min	6–8 min	9–10 min	5 min (Slice against grain)

Beef Cut / Dish	Temp (°F / °C)	Cooking Time	Flip & USDA Safe Temp Note
Smash / Thin Burger Patty (3 oz)	400°F / 200°C	6–7 min	Flip at 4 min • Safe: 160°F / 71°C
Standard Burger Patty (1/4 lb / 4 oz)	375°F / 190°C	8–10 min	Flip at 5 min • Safe: 160°F / 71°C
Thick Pub Burger (1/3 lb / 6 oz)	370°F / 188°C	11–13 min	Press dimple in center • Safe: 160°F / 71°C
Stuffed Juicy Lucy Burger (8 oz)	360°F / 180°C	14–16 min	Seal edges tightly; flip carefully at 8 min
Homemade Beef Meatballs (1.5-inch)	380°F / 195°C	10–12 min	Shake basket at 6 min • Safe: 160°F / 71°C
Mini Meatloaf (1 lb loaf)	360°F / 180°C	24–28 min	Glaze with ketchup last 5 min • Safe: 160°F / 71°C

Beef Cut / Dish	Temp (°F / °C)	Cooking Time	Prep & Serving Note
Garlic Butter Steak Bites (1-inch)	400°F / 200°C	5–7 min	Preheat 5 min! Shake at 3 min so cubes sear
Beef Fajita Strips (w/ Peppers)	390°F / 200°C	8–10 min	Toss in 1 tbsp oil; shake halfway
Beef Kabobs / Skewers	390°F / 200°C	9–11 min	Turn halfway; soak wooden skewers 20 min
Eye of Round / Sirloin Roast (2 lbs)	360°F / 180°C	32–38 min	Pull at 130°F for med-rare; rest 15 min
Beef Short Ribs (Flanken Style)	390°F / 200°C	10–12 min	Flip halfway; great with soy-garlic marinade

💡 Chef's Pro Tip: Pull whole steaks out of the air fryer 5°F BELOW your target doneness (e.g., pull at 130°F for a 135°F Medium-Rare finish). Top with a pat of compound herb butter while resting for 5 minutes.

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How to Get a Steakhouse Crust in an Air Fryer

Unlike a cast-iron skillet, an air fryer cooks primarily through hot air circulation. To achieve a deep brown Maillard crust on steaks or steak bites without overcooking the center:

Dry Brine & Pat Dry: Surface moisture creates steam. Pat steaks thoroughly dry with paper towels and salt them 30 minutes prior.
Max Preheat (5 Minutes at 400°F): Never place raw steak into a cold basket.
Slice Against the Grain: For leaner cuts like flank, skirt, or sirloin roast, slice thin at a 45-degree angle perpendicular to the muscle fibers.

Frequently Asked Questions

Why did my steak Bites turn out grey and boiled?

Your basket wasn't preheated or was overcrowded. Preheat empty at 400°F for 5 minutes, pat the meat cubes dry, and cook in a single spaced layer for just 5–7 minutes.

When should I add cheese to air fryer burgers?

Turn the air fryer OFF as soon as the burger hits 160°F, place the cheese slice on top, and close the drawer for 60 seconds. Leaving the fan running blows the cheese slice right off the patty!