Air Fryer Garlic Butter Ribeye Steak Tips, FAQ & printable recipe

Tips for success

If you prefer a more pronounced sear, you can preheat the air fryer basket itself for 3 minutes before placing the steaks inside. This initial blast of heat helps to create a deeper crust on the meat immediately upon contact.

Be careful when handling the hot basket and use tongs to place the steaks accurately. This simple extra step can make a noticeable difference in the final texture and appearance of the steak's exterior.

For a more complex flavor, consider adding a pinch of smoked paprika or onion powder to the seasoning rub. These spices complement the richness of the ribeye and pair perfectly with the garlic butter.

When choosing your fresh herbs, ensure they are thoroughly dried after washing, as excess water can affect the consistency of the compound butter. Using high-quality unsalted butter provides a clean, creamy base that highlights the natural flavor of the garlic and herbs.

Variations

• Spicy Garlic Butter: Add a half-teaspoon of crushed red pepper flakes or a dash of cayenne pepper to the butter mixture for a subtle heat that cuts through the rich flavor of the ribeye.
• Lemon Herb Butter: Incorporate a teaspoon of freshly grated lemon zest into the butter mixture to provide a bright, citrusy note that complements the savory garlic and fresh parsley.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Ensure the leftovers have cooled to room temperature for no more than 2 hours before refrigerating.

Freezer

The steak can be frozen for up to 2 months. Wrap tightly in plastic wrap and then foil to prevent freezer burn.

Reheat

Reheat gently in the air fryer at 300°F for 3 to 5 minutes until warmed through, or use the microwave on low power.

Store any leftover steak in an airtight container in the refrigerator for up to 3 days. To maintain the best quality, wrap the steak tightly in plastic wrap or foil before placing it in the container to prevent it from drying out. Cold steak can be thinly sliced for use in salads or sandwiches, making it a versatile option for quick meals throughout the week.

The garlic herb butter can be made up to 3 days in advance and stored in the refrigerator, or even frozen for up to a month. While the steak is best cooked fresh, you can season the meat up to 2 hours before cooking and keep it in the refrigerator. Just ensure you take it out 30 minutes before you plan to air fry it to allow the temperature to normalize.

Serving ideas

Serve the ribeye steaks immediately while they are still warm, ensuring the garlic butter is freshly applied. A simple side of roasted vegetables, such as asparagus or Brussels sprouts, complements the richness of the steak perfectly.

For a more substantial meal, consider pairing the steak with a baked potato or a light, crisp green salad tossed in a simple vinaigrette to cut through the decadence of the garlic butter.

When presenting the steak, ensure each serving is accompanied by a portion of the melted butter. You might choose to slice the steak against the grain before serving to make it easier to eat and to showcase the perfectly cooked interior.

The combination of the hot, tender meat and the cool, aromatic butter creates a delightful sensory experience that makes for a truly memorable dinner, whether for a weeknight meal or a special occasion.

Frequently asked questions

Recipe card

Air Fryer Garlic Butter Ribeye Steak

Prep 5 minCook 12 minRest 5 minTotal 22 minServes 2

Ingredients

• 2 ribeye steaks
• 3 tbsp unsalted butter, softened
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, finely chopped

Instructions

1. Remove the ribeye steaks from the refrigerator and pat them completely dry with paper towels to ensure a proper sear. Place the steaks on a clean cutting board.
2. Preheat the air fryer to 400°F (200°C). Place the steaks in the air fryer basket in a single layer. Cook for 10 to 12 minutes, flipping halfway through, until the internal temperature reaches 145°F (63°C) for medium-rare. Once cooked, transfer the steaks to a plate and let them rest for at least 3 minutes.
3. While the steaks are resting, combine the softened butter, minced garlic, and chopped parsley in a small bowl. Immediately top each hot steak with a generous dollop of the compound butter, allowing it to melt slowly over the surface of the meat as it rests.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

1.5 g

Fat

40 g

Fiber

0.2 g

Sugar

0.1 g

Sodium

150 mg

Automatic estimate from the ingredient list, not laboratory-verified.