Steak with Garlic-Herb Butter

This restaurant-style steak is seared to perfection in the air fryer and finished with a rich garlic-herb butter that melts into every bite. With a golden crust, juicy center, and simple ingredients, it’s an elevated yet effortless dinner that always impresses.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

For the Steak

1.25 tsp kosher salt Diamond Crystal preferred
0.75 tsp brown sugar
0.5 tsp freshly ground black pepper
0.25 tsp ground coriander
0.25 tsp sweet paprika
1 boneless steak (12–16 oz), such as sirloin, strip, or ribeye about 1 inch thick
olive oil for brushing or spraying
flaky sea salt for finishing

For the Garlic-Herb Butter

4 tbsp unsalted butter, softened
3 cloves garlic, finely grated or pressed
1.5 tsp fresh parsley, chopped
1.5 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
1 tsp lemon zest
0.5 tsp flaky salt

Method

Let the steak sit at room temperature for 30 minutes. Preheat the air fryer to 400°F (200°C) if required so it’s ready for searing.
Mix the kosher salt, brown sugar, pepper, coriander, and paprika. Pat the steak dry, lightly brush with olive oil, and coat all sides with the seasoning blend.
Place the steak in the air fryer basket with space around it. Cook for 5 minutes, flip, then air fry for another 3–5 minutes. Remove at 130°F (54°C) for medium-rare and rest for 10 minutes.
Combine softened butter, garlic, parsley, thyme, rosemary, lemon zest, and flaky salt. Mix until smooth and aromatic.
Serve the steak whole or sliced with a spoonful of garlic-herb butter melting over the top. Finish with flaky salt or extra herbs if desired.

Notes

Pat the steak very dry for a deeper crust. Herb substitutions like chives or basil work well. Leftover garlic-herb butter is great on vegetables, chicken, or warm bread.