When I was cooking filet mignon in the air fryer for the first time, the biggest challenge was getting a good crust on the outside without overcooking the center and ruining the juicy tenderness of such a premium cut. To fix this, I immediately preheated the air fryer to its maximum setting of 400°F (200°C), patted the steak completely dry with paper towels, and brushed it with a high-smoke-point oil. Keeping a close eye on the timer, I flipped it at precisely the six-minute mark. As soon as I pulled the steak out of the basket, I topped it with a slice of chilled garlic herb compound butter and loosely tented it with foil for five minutes. The butter melted seamlessly into the meat as it rested, delivering a perfectly juicy, tender, restaurant-quality steak.
Key Ingredients & Cooking Times
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Steak: 2 filet mignon steaks (1.5 inches thick, approx. 6–8 oz each)
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Oil: 1 tbsp high-smoke-point oil (avocado or light olive oil)
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Seasoning: 1 tsp kosher salt, 1/2 tsp freshly cracked black pepper, 1/2 tsp garlic powder
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Finishing: 2 tbsp salted compound butter (garlic & herb works best)
| Desired Doneness | Internal Temperature (Pull at) | Approx. Cooking Time (1.5″ Thick) |
| Medium-Rare | 130°F (54°C) | 10–12 minutes |
| Medium | 140°F (60°C) | 12–14 minutes |
| Medium-Well | 150°F (66°C) | 14–16 minutes |
Note: Pull the steaks 5°F below target temperature as carryover cooking during resting will bring them up to ideal doneness.
Step-by-Step Instructions
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Prep and Temper the Steak Remove steaks from the refrigerator 20–30 minutes before cooking to bring them close to room temperature. Pat completely dry with paper towels—removing surface moisture is key to getting a good crust. Coat evenly with the high-smoke-point oil, then season generously on all sides with the salt, black pepper, and garlic powder.
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Preheat the Air Fryer Set your air fryer to 400°F (200°C) and let it preheat for 5 minutes. Starting with a scorching-hot basket ensures an immediate sear without overcooking the center.
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Air Fry the Steaks Place the steaks in the preheated basket, leaving space between them so air can circulate. Cook at 400°F (200°C) for 6 minutes. Flip the steaks using tongs and continue cooking for another 4 to 6 minutes, checking with a meat thermometer for your desired doneness:
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Medium-Rare: Pull at 130°F / 54°C (approx. 10–12 mins total)
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Medium: Pull at 140°F / 60°C (approx. 12–14 mins total)
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Medium-Well: Pull at 150°F / 66°C (approx. 14–16 mins total)
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Rest with Compound Butter Transfer the steaks to a plate or cutting board. Top each steak with a 1-tablespoon slice of salted garlic & herb compound butter. Tent loosely with aluminum foil and let rest for 5–7 minutes. Carryover heat will melt the butter, finish cooking the meat to your target temperature, and lock in the juices before slicing.
