Air Fryer Steak with Mushrooms & Onions

Ingredients

• (2) Ribeye Steak
• (to taste) Kosher Salt
• (to taste) Fresh Ground Pepper
• (6 Tbsp) Butter
• (1 Tbsp) Dried Herb Blend - thyme, sage, rosemary, marjoram
• (4 Cups) Sliced Mushrooms
• (2) Thinly Sliced Onions
• (2 tsp) Avocado or Olive Oil
• (1 tsp) Worcestershire Sauce
• (2 tsp) Soy Sauce (optional)

Directions

Equipment

• Air fryer
• 12-inch skillet
• Instant-read thermometer (strongly recommended)

Target Steak Temperatures

(Remove steak about 5°F early. It will continue cooking while resting.)

• Rare: 125 to 130°F
• Medium Rare: 130 to 135°F
• Medium: 135 to 145°F

Instructions

1. Prepare

Set the table, pour drinks, and gather ingredients before cooking. This recipe moves quickly.

Season steak generously with kosher salt and fresh pepper. Let sit at room temperature while the air fryer and skillet preheat.

2. Cook the Steak

Place steak in preheated air fryer.

Cook approximately 8 to 10 minutes total, flipping halfway if your fryer does not circulate evenly.

Check internal temperature at about 5 minutes. Continue cooking roughly 1 minute for every 10°F needed to reach your target temperature.

3. Cook Mushrooms & Onions

While the steak cooks:

1. Heat oil in skillet over medium-high heat.
2. Add onions and cook until edges begin to caramelize.
3. Add mushrooms and stir frequently to prevent sticking.
4. Add 3 Tbsp butter and reduce heat to low once melted.
5. Add Worcestershire sauce and soy sauce.
6. Cook until onions and mushrooms are tender and deeply aromatic.

4. Finish the Steak

Remove steak when it reaches your desired temperature.

Top with remaining butter and sprinkle herbs evenly across the steak.

Let rest 5 minutes before slicing. Resting keeps the steak juicy and tender.

5. Serve

Serve steak with mushrooms and onions spooned over the top or alongside.

Kitchen Notes

• Quality meat shines with simple seasoning and careful temperature control.
• A thermometer removes guesswork and protects your investment in a great steak.
• Winter cooking doesn’t have to be complicated to feel special.

By Pete Bernstein