Reheating steak in an air fryer at 160°C for 3-4 minutes delivers perfectly warmed meat with a crisp exterior while keeping the inside tender. This method beats microwaving hands-down, preventing that dreaded rubbery texture while adding delicious caramelisation.
The air fryer's rapid hot air circulation works wonders for bringing leftover steak back to life. Unlike microwaves that zap moisture, or ovens that dry meat out, air fryers recreate that fresh-cooked texture. The intense heat crisps the exterior while gently warming the centre, mimicking how chefs finish steaks under a salamander. For more cooking techniques, explore our recipes section featuring various beef dishes.
This method particularly shines with thicker cuts like ribeye or sirloin, where you want to maintain the pink interior. Thinner cuts like minute steak require slightly less time – we'll cover timing adjustments later. The air fryer also eliminates the need for added fats, making it healthier than pan-frying leftovers. Many home cooks report better results than their original cook when using this reheating approach.
160°C (320°F) hits the sweet spot for most air fryer steak reheating. This temperature quickly warms the meat through without continuing to cook it, preserving that medium-rare or medium doneness. Some models like Ninja or Philips might run hotter, so consider dropping to 150°C if your air fryer tends to be aggressive. Our air fryer conversion chart helps adjust for different models.
Start by patting your refrigerated steak dry with kitchen paper – this helps achieve better browning. Let it sit at room temperature for 10 minutes if time allows, taking the chill off for more even reheating. Preheat your air fryer for 3 minutes at 160°C, which ensures immediate crisping when the steak hits the basket.
Place the steak in a single layer, ensuring space around each piece for air circulation. For extra protection against drying, some cooks lightly brush with beef drippings or olive oil. Reheat for 3 minutes, then check internal temperature with a meat thermometer – you're aiming for about 55-60°C (130-140°F) for medium-rare. Continue in 30-second bursts if needed, as overcooking turns steak tough.
A 2.5cm thick sirloin typically needs 3-4 minutes at 160°C, while a 1cm flank steak might only require 2 minutes. For thick ribeyes or tomahawk cuts, consider slicing before reheating to ensure even warming. Always err on the side of underdone – you can always add more time, but can't reverse overcooking.
Adding a tablespoon of water to the air fryer drawer (not the basket) creates steam that prevents excessive moisture loss. For extra crispy edges, flip the steak halfway through cooking. Let reheated steak rest for 2 minutes before serving – this allows juices to redistribute, just like when cooking fresh. Discover more beef recipes to pair with your perfectly reheated steak.
If reheating multiple steaks, work in batches rather than overcrowding the basket. Stacking leads to uneven results and soggy surfaces. For food safety, only reheat steak that's been properly stored in the fridge for up to 3 days. Always use a clean basket – leftover grease can smoke at high temperatures, as noted in our cleaning guide.
A light sprinkle of flaky salt after reheating enhances flavour without making the steak salty. For restaurant-style presentation, slice against the grain and fan on a warm plate. Pair with quick air-fried vegetables or crispy potatoes for a complete meal using your leftovers creatively.
