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air fryer rib eye steak

Air Fryer Rib Eye Steak

Summer Yule
Can you air fry rib eye steak? Absolutely! Try my air fryer rib eye steak recipe and enjoy steak when the weather’s not good for grilling.
5 from 3 votes
Prep Time 2 mins
Cook Time 20 mins
Total Time 22 mins
Course Dinner
Cuisine American
Servings 4
Calories 478 kcal

Ingredients

  • 2 rib eye steaks 2.25 lbs. (1 kg) total; steaks should be 1¾-inches (4.4 cm) thick and well-marbled
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon reduced-sodium soy sauce (use gluten-free coconut aminos for GF)
  • 6 cloves garlic, minced
  • ½ teaspoon onion powder
  • ½ teaspoon liquid smoke
  • black pepper (to taste)
  • steak seasoning (to taste)

Instructions

  • To make the marinade, combine the balsamic vinegar, soy sauce, garlic, onion powder, liquid smoke, and black pepper in a small bowl.
  • Put the steaks in a single layer in a shallow food-safe container. Pour the marinade over the steaks and allow to marinate for anywhere from 4-12 hours in the refrigerator. If possible, flip the steaks every few hours to allow all sides of the steak to soak up the marinade. 
  • Remove the steaks from the marinade and put them in a single layer on an air fryer rack. Season the tops of the steaks generously with steak seasoning.
  • Air fry rib eye steak for 10 minutes at 400°F (200°C) using the top rack in an air fryer oven. Then flip the steaks, sprinkle with more steak seasoning, and air fry an additional 10 minutes at 400°F (200°C). This should get you a medium-rare steak. Use a meat thermometer to check the doneness of your steak (details on temperatures, total cooking times, and doneness in above article).
  • After the steak is done cooking, let it rest for 10 minutes (tented in foil) before slicing and serving. 

Notes

This is a level 3 recipe (weight maintenance and active lifestyles). IMVHO, beef steaks are one of the most filling sources of protein to be found. That said, rib eyes have a high fat content that make them a higher calorie steak than some other options. For that reason, I’m placing this entrée at level 3. 
To demonstrate, 4 ounces of beef ribeye with visible fat eaten provides 283 calories, 30 grams protein, and 17 grams fat (7 grams saturated). Four ounces of sirloin provides 182 calories, 34 grams protein, and 5 grams fat (2 grams saturated). (Nutrition information per Cronometer, and assumes sirloin steaks were trimmed of visible fat- typical of my local stores.) 
In this case, choosing a lean cut of beef would save you around 100 calories and 5 grams of saturated fat per serving. If you are trying to lose weight, switching from fatty to lean cuts of meat may help you to maintain a calorie deficit. You don’t even need to eat a smaller volume of food! 
It’s easy to find lean and extra lean ground beef, because the packages are clearly marked. Lean beef cuts often have “loin” or “round” in the name. 
I eat sirloin a lot more often than rib eye because it is both leaner and less expensive. However, rib eye is sooooo delicious, and I definitely find it worth splurging on (price-wise and calorie-wise) on occasion. If I were trying to lose weight, I’d pair it with low-oil (and low-calorie) non-starchy veggies rather than starchy foods. 
By non-starchy veggies, I’m talking green leafy veggies, broccoli, zucchini, cauliflower, peppers, onions... As an added benefit, they all happen to be tasty alongside steak! 
 
Nutrition information is for one generous serving (half a steak). This nutrition information accounts for estimated cooking losses. I did not include the marinade in the nutrition stats, since it is not eaten. Sodium content will vary based on how liberally you sprinkle on the steak seasoning. 

Nutrition

Calories: 478kcalProtein: 51gFat: 28.9gSaturated Fat: 11.4gPotassium: 650.6mgCalcium: 4.2% DVIron: 17.3% DV
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