Description
This Air Fryer Ribeye Steak recipe will make your next steak dinner nice and easy! And with a simple homemade marinade this steak has flavor!
Ingredients
Scale
- 2 16 ounce boneless ribeye steaks about 1 inch thick
- ¼ cup hot water
- 1 tablespoon kosher salt
- ¼ cup neutral oil
- 2 tablespoons white vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon mustard
- 2 teaspoons ground pepper
- 1 teaspoon hot sauce
- ½ teaspoon oregano
- ½ teaspoon rosemary
- 2 tablespoons butter
- Fresh minced parsley for garnish
Instructions
- Add the hot water and salt to a large ziptop bag or large shallow dish. Stir to dissolve the salt into the hot water.
- Once the salt is mostly dissolved, add the oil, vinegar, worcestershire sauce, mustard, pepper, hot sauce, oregano, and rosemary to the mixture and stir to combine.
- Add the steaks to the marinade and turn to coat. Seal the bag or cover the dish and refrigerate for 4-8 hours. The longer the steak sits, the more flavorful it will be.
- Remove from the fridge about 30 minutes before cooking and remove the steaks from the marinade. Pat dry. Let steaks rest for 30 minutes to come to room temperature before cooking.
- Preheat the air fryer to 400 degrees.
- Spritz the basket with oil spray and arrange the steaks in a single layer. Air fry for 5-6 minutes per side, until the steaks reach your desired level of doneness. See blog post for information on cooking times and temperatures for rare through well done.
- Remove steaks to a plate and tent with foil. Let rest for 5 minutes and then top with a pat of butter and sprinkle of parsley before serving.
Notes
Cooking times will vary depending on the thickness of your steak. This recipe was written using 1 inch thick ribeyes.
If you don’t have time to marinate the steak, you may skip this step and just season them liberally with your favorite seasoning blend.
If you’ll be leaving the steak in the marinade for longer than 8 hours, we’d recommend reducing the salt in the marinade. The longer it sits, the more salty it will get. We find the recipe is pretty perfect between 4-8 hours for our salt preferences.
The nutrition information includes ALL of the marinade, most of which gets tossed away. You’ll want to calculate the nutrition info yourself on this one if accuracy is important to you
Nutrition
- Calories: 1689kcal
- Sodium: 3828mg
- Fat: 138g
- Carbohydrates: 4g
- Protein: 108g
- Cholesterol: 393mg