A fast, low-effort steak recipe that delivers a crispy crust and juicy medium rare center without turning dinner into a science experiment.

• ⏱ Prep Time: 5 minutes
• 🔥 Cook Time: 10 minutes
• ⏳ Total Time: 15 minutes

Why This Recipe Exists

The internet made steak way too complicated.

Reverse sear. Temperature probes. Cast iron smoke. Forty-five minute tutorials just to eat dinner.

This recipe keeps the parts that actually matter:

• Crispy crust
• Juicy center
• Rich buttery flavor

…and cuts everything else.

Ingredients:

Steak

• 1 thick-cut ribeye or NY strip steak (1.5–2 inches thick)
• Kosher Salt or Flaky Sea Salt

Herb Butter Sauce

• 2 tbsp butter
• 1 tsp Worcestershire sauce
• Juice from 1 lime wedge
• 1 sprig thyme
• 1 sprig rosemary

Equipment:

• Air fryer
• Blowtorch
• Wire rack
• Sheet pan
• Sauce bowl
• Cutting board
• Sharp knife

Instructions:

Step 1 – Dry Brine the Steak

Generously season the steak with kosher salt on all sides.

Place it uncovered in the refrigerator while you prepare the herb butter sauce.

This helps dry the surface and creates a better crust later.

Before cooking:

• Remove steak from fridge
• Pat dry if needed

Step 2 – Make the Herb Butter Sauce

In a sauce bowl, combine:

• Melted butter
• Worcestershire sauce
• Lime juice
• Thyme
• Rosemary

Step 3 – Air Fry the Steak

Preheat air fryer to 300°F.

Cook the steak:

• 5 minutes on the first side
• Flip
• 5 minutes on the second side

This gently cooks the inside while drying the surface for a better crust.

Step 4 – Blowtorch the Crust

Place the steak on a wire rack over a sheet pan.

Using a blowtorch:

• Torch each side until deeply browned
• Keep the flame moving constantly
• Hit the edges and fat cap too

The wire rack helps:

• Prevent steaming
• Keep the crust crisp
• Catch drippings underneath

Step 5 – Rest the Steak

Let the steak rest for 5 minutes after torching.

This allows the juices to redistribute and keeps the steak juicy when sliced.

Step 6 – Slice & Finish

Transfer steak to a cutting board and slice against the grain using a sharp knife.

Pour the herb butter sauce over the top while the steak is still hot.

Finish with flaky salt and black pepper if desired.