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Air Fryer Steaks with Bearnaise Sauce - Juicy, Fast, and Foolproof

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • Steaks: 2 ribeye or New York strip steaks (about 1 to 1.25 inches thick, 10–14 oz each)
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 tsp garlic powder (optional)
  • 1 tsp smoked paprika (optional)
  • 1 tbsp neutral oil (avocado or canola)
  • 2 tbsp unsalted butter, for finishing
  • Béarnaise Sauce:
  • 3 large egg yolks (room temperature)
  • 1/2 cup unsalted butter (1 stick), melted and warm
  • 2 tbsp white wine vinegar
  • 2 tbsp dry white wine or water
  • 1 small shallot, finely minced
  • 1 tbsp fresh tarragon leaves, finely chopped (plus more for garnish)
  • 1 tsp fresh lemon juice
  • Pinch of cayenne or white pepper
  • Salt, to taste

Method
 

  1. Prep the steaks. Pat steaks very dry with paper towels. Season all over with salt, pepper, and, if using, garlic powder and smoked paprika. Let them sit at room temperature for 20–30 minutes. This helps them cook evenly.
  2. Preheat the air fryer. Set the air fryer to 400°F (200°C) for 5 minutes. Lightly oil the steaks just before cooking so they crisp instead of sticking.
  3. Air-fry the steaks. Place steaks in the basket with space around them. Cook 8–12 minutes total, flipping once halfway. Aim for 125°F for medium-rare, 135°F for medium. Use an instant-read thermometer for accuracy.
  4. Rest and butter. Move steaks to a plate, top each with 1 tbsp butter, and rest 5–8 minutes. Resting keeps juices in the meat, not on your cutting board.
  5. Make the Béarnaise reduction. In a small pan, combine vinegar, wine (or water), shallot, and half the tarragon. Simmer on medium until reduced to about 2 tablespoons. Strain to remove shallots if you want a smooth sauce, or leave them for texture. Let it cool 2–3 minutes.
  6. Blend the sauce. Add egg yolks, warm reduction, lemon juice, a pinch of salt, and cayenne to a blender. Blend on low for 10 seconds. With the blender running, slowly drizzle in the warm melted butter until thick and glossy. If it gets too thick, blend in 1–2 teaspoons warm water.
  7. Finish the Béarnaise. Stir in the remaining tarragon. Taste and adjust salt, lemon, or cayenne. Keep warm in a small thermos or a bowl set over warm water (not hot).
  8. Serve. Slice steaks against the grain or serve whole. Spoon Béarnaise over the top and sprinkle with extra tarragon.