Preheat the air fryer to 400°F. This step ensures even cooking and makes the air fryer the ideal temperature to give the steak a nice sear-like crust. While the air fryer warms up, you can prep your steak.

Pat the steak dry with paper towels to remove excess moisture, which can prevent the steak from crisping. Rub both sides of the steak with olive oil. Then, mix the garlic powder, smoked paprika, onion powder, salt, and black pepper in a small bowl and sprinkle the seasoning blend evenly over the steak, pressing it in gently with your fingers. Place a few sprigs of fresh rosemary or thyme on top of the steak before cooking if you’d like. This adds a little extra flavor and aromatics, but it’s completely optional.

Once your air fryer has preheated, arrange the steak in a single layer in the air fryer basket. Make sure there’s enough space around the steak for air to circulate. If your steak is too large to fit without overlapping, cut it in half or cook it in batches to make sure the steak heats evenly.

Flat iron steak cooks well with high, quick heat to lock in juices and get a flavorful crust. Most air fryers work best at 400°F for steak, which is similar to the high heat of grilling or pan-searing.

The cooking time will vary depending on how you like your steak. For a flat iron steak about 1 inch thick, use these general guidelines:

The times can also vary depending on the air fryer you have. If you’re not sure how long your steak will need to cook, plan on air frying for a couple of minutes less than these times. You can always cook a little while longer if needed, but it’s not possible to undo an overcooked steak.

Flip the steak over halfway through the cooking time to ensure even cooking. This helps both sides develop a crust and cook at the same rate. Use tongs for flipping rather than a fork so juices won’t escape.

Using a meat thermometer is the most accurate way to check if your flat iron has been cooked enough. Insert the probe into the thickest part of the meat and give it a few seconds to read the temperature. You’ll want to remove the steak when it’s 3-5°F under your target temperature, as it continues cooking slightly when resting.

Once the steak has reached the right temperature, transfer it to a clean plate or cutting board to rest for 5 minutes before serving. Tent it loosely with foil to hold the heat in and allow it to come to its final temperature.

Slicing is common with flat iron to cut through long, tough fibers that run through the meat. If slicing, only do so after it rests and slice the steak against the grain to improve tenderness. Then, serve immediately.