Recipe Tip
Use a Meat Thermometer: It’s the most reliable way to prevent overcooking and ensure your ribeye reaches your ideal level of doneness every time.
Let the Steak Rest: Allowing the steak to rest for a few minutes after cooking helps the juices redistribute for maximum tenderness and juiciness.
Adjust for Thickness: Thinner steaks (¾ inch or less) can cook 2–3 minutes faster, while thicker steaks (1 ½ inches or more) may need an extra 2–4 minutes. For best results, always check with a thermometer.
Avoid Overcrowding: Keep space between steaks so hot air can circulate properly and create a better sear.
Storing & Reheating: Leftover ribeye keeps well for 3–4 days in an airtight container. For the best texture, warm it gently using my method for reheating steak in the air fryer so it stays juicy instead of drying out. And if you want to turn leftovers into a whole new meal, slice them thin and use them in steak burrito bowls for an easy lunch or dinner.
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