A 1-inch steak cooks to medium in about 8 to 12 minutes at 400F, flipped once halfway through. Thinner steaks need less time and thicker cuts need more, so treat any clock time as a starting point and confirm doneness with an instant-read thermometer. Pull the steak a few degrees before your target and let it rest — the temperature keeps climbing as it sits.
Quick answer: steak timing at 400F
These times are for a roughly 1-inch steak, flipped at the halfway mark. Total time shifts with thickness, the cut, and how cold the meat was going in, so start checking early.
| Doneness | Approx. time at 400F | Pull from air fryer at |
|---|---|---|
| Rare | ~7–9 min | 120–125F |
| Medium-rare | ~8–11 min | 125–130F |
| Medium | ~10–12 min | 130–140F |
| Medium-well | ~12–14 min | 140–150F |
| Well done | ~14–16 min | 155F+ |
The “pull” temperatures are a few degrees below the finished target because the steak keeps cooking while it rests. For food-safety guidance, the USDA recommends whole cuts of beef reach a minimum internal temperature of 145F followed by a 3-minute rest. Doneness levels below that are a matter of preference — cook to the temperature you’re comfortable with.
Step by step
- Take the steak out of the fridge 15–20 minutes ahead so it cooks more evenly. Pat it dry with a paper towel.
- Season simply with salt, pepper, and a light coat of oil. A dry surface browns better.
- Preheat the air fryer to 400F for a few minutes if your model recommends it.
- Cook in a single layer so air circulates on all sides. Give a large steak its own space rather than crowding the basket.
- Flip halfway through the time in the table above.
- Check the internal temperature at the thickest part and pull the steak a few degrees early.
- Rest it for at least 3 to 5 minutes before slicing so the juices settle.
Why resting matters
Cutting into a steak straight out of the basket lets the juices run out onto the board instead of staying in the meat. A short rest also lets carryover heat finish the job — the internal temperature can rise several degrees while it sits, which is exactly why the pull temperatures above are lower than the final targets.
Getting a better sear
Air fryers cook with fast, dry heat, which is good for browning, but a few habits help:
- Dry the surface before seasoning. Moisture steams instead of browns.
- Don’t overcrowd. One steak at a time gives the best crust; two is fine if they aren’t touching.
- Use a light film of oil, not a pool. Excess oil can smoke on the hot element. If yours does, see why is my air fryer smoking.
- Let it preheat so the steak hits hot air from the first second.
Related questions
Do I need to flip a steak in the air fryer? For an even cook and a good crust on both sides, yes — flip once at the halfway point. Very thin steaks are more forgiving, but flipping still helps.
Should I cook steak from frozen? You can, but add several minutes and expect a less even result, since the outside cooks before the center thaws. Thawing first gives better browning and more predictable timing. Always confirm the center reaches a safe temperature with a thermometer.
How do I know it’s done without a thermometer? A thermometer is the only reliable way to judge doneness and safety. Touch and timing tests are rough at best, and thickness varies too much to trust the clock alone.
For times on other foods, see our air fryer cooking times chart, and if you’re still learning your model, start with how to use an air fryer or browse the full air fryer guides.