Air Fryer Steak with Onion Gravy

Air frying is my go-to method of cooking steak in the winter months. They turn out perfectly seared, juicy, and flavorful. Served with homemade onion gravy, it’s a truly comforting and hearty meal that’s hard to resist.

To me, nothing beats steak cooked on an outdoor grill. You just can’t replicate the smoky flavor, perfectly seared exterior, the juicy center, and charred edges indoors. During the cold winter months, I turn to the air fryer, which produces the next best result to grilling outdoors.

These air fryer steaks come out perfectly seared, tender, and juicy. When you pair them with a smooth, rich onion gravy with tender, sweet, and caramelized onions, it’s pure comfort bliss!

This steak is rich, indulgent, and perfect for a date night or special celebration. With Christmas around the corner, it’s also an ideal choice for a small, cozy holiday dinner—simple, elegant, and comforting. Pair it with sides of mashed potatoes, green beans, and biscuits for a deeply satisfying meal.

Ingredients needed:

• Steak—ribeye, sirloin, New York, T-bone, porterhouse, about 1 inch thick. I prefer ribeye, but I usually get whatever steak is on sale. Keep in mind, bone-in steaks will take a little longer to cook than those without bones.
• Oil—for the steak to aid with browning and help the seasoning stick.
• Dry rub—my rub is simple but flavorful, made with onion powder, garlic powder, paprika, Kosher salt, and black pepper. You can also use your favorite rub.
• Onion—use Vidalia for its sweetness.
• Butter—cooked with flour to make the roux.
• All-purpose flour—cooked with butter to make the roux.
• Beef broth—this onion gravy recipe uses full salt beef broth. If you use reduced-sodium beef broth, you may need to add more salt at the end to suit your taste.
• Gravy Master—adds flavor and brown coloring to gravy and sauces.
• Worcestershire sauce—provides depth of flavor with a salty, tangy, and sweet flavor profile.
• Soy sauce—helps deepen the gravy color and adds depth of flavor.
• Seasonings for the gravy—garlic powder, onion powder, black pepper, and ground thyme.

Recipe Highlights:

• Make the gravy: Whisk water and cornstarch in a small bowl to make the slurry. Combine beef broth, water, Worcestershire sauce, soy sauce, Gravy Master, and the dry seasonings in a separate bowl.
• Melt butter in a saucepan over medium heat, then add the sliced onion. Sauté for 3 minutes. Cover and cook for 15-18 minutes over medium-low heat, stirring every 2 minutes.
• Gradually add the broth and seasoning mixture. Bring to a boil, then reduce the heat to a simmer and cook for 5 minutes, covered.
• Whisk the slurry, then gradually add it to the gravy, whisking constantly to thicken. Reseason to taste.
• Cook the steaks: Preheat the air fryer to 400° F for 3-5 minutes.
• Combine all the dry rub ingredients in a small bowl. Pat the steaks dry with paper towels, then rub with olive oil. Coat the steaks with the rub.
• Air fry for 10-12 minutes, flipping over halfway.
• Remove the steaks and loosely tent them with aluminum foil for at least 5 minutes.
• Detailed instructions are in the recipe card section below.

Steak cooking guideline:

Cooking time can vary depending on the steak’s thickness, its initial temperature, and the type of appliance used. However, these simple guidelines can give you a good sense of when your steak is just right. The cooking time is approximate, so it’s best to check for doneness with an instant-read meat thermometer. You should remove the steak a few degrees below the target temperature, as it will continue to cook during carryover cooking while resting.

The list below is the cooking time and internal temperature for a 1-inch thick boneless steak, air fried at 400° F:

• 6-8 minutes for rare (130° F)
• 8-10 minutes for medium rare (135° F)
• 10-12 minutes for medium (145° F)
• 12-14 minutes for medium well (150° F)

Pro tips:

• Pat the steak dry before brushing on the oil and adding the rub for the best searing.
• Season the steak generously, and use kosher salt instead of table salt. It makes all the difference! Kosher salt produces a better and flavorful crust than table salt.
• Avoid overcrowding the fryer basket for the best searing.
• Remove the steak from the air fryer a few degrees shy of the desired cooking temperature, as it will continue to increase slightly during carryover cooking.
• Let the steak rest at room temperature for 30 minutes before cooking to remove the chill. Then, loosely tent it with foil and let it rest for at least 5 minutes after cooking to finish carryover cooking. Resting also helps the juices reabsorb, making the steak tender.

How to store leftovers and reheat:

To refrigerate, store leftover steak in an airtight container and keep it refrigerated for 3-4 days.

To freeze, wrap it in plastic wrap, then place it in a freezer bag. Seal the bag with the air removed, then freeze for up to three months.

To reheat frozen steak, thaw it in the refrigerator for 24 to 48 hours, depending on its size, then reheat using any of the below methods:

• Air fry at 350° F, checking every few minutes until heated through.
• Stovetop cook in a buttered or oiled skillet over medium heat, covered, and turning every minute until warmed.
• Oven bake at 250°F on a baking tray with a wire rack for about 20 minutes or until the internal temperature reaches 110°F.
• Microwave the steak in 30-second bursts at 50% power, covering it with a damp paper towel. Flip the steak after each 30-second interval.

Recommended supplies:

Affiliate links. The products I recommend are either what I use, are on my wish list, or are highly rated.)

• Air fryer—this large, 8-quart capacity air fryer is spacious enough to grill one large steak or two regular steaks without overcrowding for perfect browning and searing.
• Kitchen tongs—this set of locking stainless steel tongs with silicone tips is heat-resistant up to 600° F.
• Instant-read meat thermometer—this waterproof digital thermometer provides accurate readings within 2-3 seconds.
• Saucepan—this 2-quart saucepan features a lid and a nonstick ceramic coating. It has a stay-cool handle and is compatible with all stovetops.
• Spatula—this set of 5 various spatulas is heat-resistant up to 500° F.

Check out Prime Big Deal Days on Amazon Prime. Up to 50% off!

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Air Fryer Steak with Onion Gravy

Author: In Good Flavor Cooking Method:Air Frying Cuisine:American Courses:Main

Difficulty:BeginnerPrep time: 10 minutesCook time: 30 minutesRest time: 5 minutesTotal time: 45 minutesServings:2 servings

Description

Air frying is my go-to method of cooking steak in the winter months. They turn out perfectly seared, juicy, and flavorful. Served with homemade onion gravy, it’s a truly comforting and hearty meal that’s hard to resist.

Ingredients

• 2 steaks (10-12 ounces each, 1-inch thick)
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon paprika
• 1 tablespoon olive oil

For the onion gravy:

• 2 cups onion, sliced 1/4 inch thick (1 medium onion)
• 2 tablespoons butter
• 1 (14.5-ounce) can beef broth, divided
• 1/3 cup water, divided
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon soy sauce
• 1/2 teaspoon Gravy Master
• 3/4 teaspoon ground thyme
• 1/2 teaspoon onion powder
• 1/4 rounded teaspoon garlic powder
• 1/8 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

For the steak:

1. Preheat the air fryer to 400° F for 3-5 minutes.
2. Add all of the seasonings to a small bowl and blend well.
3. Pat the steaks dry with paper towels, then rub with olive oil. Season both sides with the seasoning mix.
4. Add the steaks to the air fryer basket, then cook for 10-12 minutes for medium, turning them over halfway. (See the chart below for other cooking times and doneness.) Remove the steak and loosely tent with aluminum foil for at least 5 minutes.

Remove the steaks a few degrees below your target temperature, as they will continue to cook during carryover cooking.

For the gravy:

5. Combine the cornstarch and 2 1/2 tablespoons of water in a small bowl to make the slurry. Whisk until well blended. Set aside.
6. Combine beef broth, the remaining water, Worcestershire sauce, soy sauce, Gravy Master, onion powder, garlic powder, salt, black pepper, and thyme in a bowl. Mix well with a whisk. Set aside.
7. Add butter to a saucepan over medium heat. When it’s half melted, add the sliced onion. Sauté for 3 minutes. Cover and reduce the heat to medium-low. Cook for 15-18 minutes, stirring every 2 minutes, until the onions are browned and caramelized.
8. Gradually add broth and seasoning mixture. Increase the heat to high and bring to a boil; then reduce the heat to low. Cover and simmer for 5 minutes.

After adding all the broth to the pan, scrape out the seasoning stuck to the side of the bowl with a spatula and add it to the broth.

9. Whisk the slurry mixture until it’s well-blended. Gradually add it to the gravy, whisking constantly. Bring to a boil, whisking constantly for 1 1/2 to 2 minutes to thicken. Reseason to taste. Makes 2 cups of gravy.
10. Makes 2 servings.

Notes:

• Let the steaks rest at room temperature for 30 minutes before cooking.
• Cooking times and temperature guidelines: 6-8 minutes for rare (130° F), 8-10 minutes for medium rare (135° F), 10-12 minutes for medium (145° F), and 12-14 minutes for medium well (150° F).

Keywords:Datenight, Special Celebration, Christmas, Holiday Dinner, Air Fryer Steak, Onion Gravy, Comforting and Hearty Meal

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