Air Fryer New York Strip Steak (Keto, with Boursin)

This air fryer New York strip steak with homemade Boursin cheese is the kind of dinner that feels fancy but takes 15 minutes from start to finish. Juicy, golden-crusted steaks topped with a creamy, garlicky herb cheese — and it’s naturally keto-friendly.

This air fryer New York strip steak with homemade Boursin cheese is the dinner I make when I want something that feels like a celebration but only takes 15 minutes. The steaks come out tender and juicy with a beautiful golden crust, and the warm beef melts into a creamy, garlicky herb cheese that tastes exactly like the little foil-wrapped Boursin you buy at the store — except homemade, fresher, and keto-friendly.

If you have an air fryer and a packet of strip steaks, you already have most of what you need. The Boursin comes together in five minutes while the steaks rest, and the whole dinner is naturally low-carb, gluten-free, and weeknight-easy. No grill, no splatter, no standing over a hot pan.

I have tested this recipe on every air fryer in my kitchen — basket-style, oven-style, dual-zone — and the timing below holds up. The key is dry steaks, a hot basket, and pulling them off the heat before you think they are done. That is it.

Why You’ll Love This Recipe

• Fast. Twenty minutes from fridge to plate, including rest time.
• Keto and low-carb. Under 2g net carbs per serving with the homemade Boursin.
• No grill required. Perfect for apartments, winter, rainy nights, or any time you do not feel like dragging out the propane.
• Restaurant-quality crust. The air fryer’s circulating heat sears the outside while the inside stays pink and juicy.
• Homemade Boursin beats store-bought. Five minutes, a few pantry herbs, and you save real money.
• Almost no cleanup. One air fryer basket, one mixing bowl, done.

Ingredients You’ll Need

For the Steaks

• New York strip steaks — two steaks, 8 to 12 ounces each, about 1 inch thick. Look for nice white marbling running through the meat — that is flavor.
• Olive oil — or avocado oil. Just a thin coating to help the seasoning stick and the crust form.
• Kosher salt — coarse or flaky. Table salt is too fine and will over-salt the steak.
• Freshly cracked black pepper — pre-ground works, but fresh is noticeably better.
• Steak seasoning (optional) — Montreal-style is my favorite. Skip it if you want the beef flavor to shine on its own.

For the Homemade Boursin Cheese

• Cream cheese — full-fat, softened to room temperature. Cold cream cheese will leave lumps.
• Unsalted butter — softened. Real Boursin gets its silky texture from butter, not just cheese.
• Garlic — one small clove, grated on a microplane so it melts in instead of clumping.
• Fresh herbs — a mix of chives, parsley, dill, and thyme. If you only have one or two of these, you are still in business.
• Salt and white pepper — white pepper keeps the cheese clean and bright without specks.

How to Cook New York Strip Steak in the Air Fryer

Step 1: Take the steaks out of the fridge 20 to 30 minutes before you cook them. A cold steak straight from the refrigerator cooks unevenly — the outside burns while the middle stays raw. Room-temperature steaks cook fast and evenly.

Step 2: While the steaks rest, beat the softened cream cheese and butter together in a small bowl until completely smooth. Stir in the grated garlic, chopped fresh herbs, salt, and white pepper. Taste and adjust the salt. Set aside (or refrigerate if your kitchen is warm).

Step 3: Set your air fryer to 400°F (200°C) and let it preheat for at least 5 minutes. Steak is one of the few recipes where preheating actually matters — a hot basket is what gives you that crust.

Step 4: Pat both sides of each steak completely dry with paper towels. This is the single most important step for a good crust. Water on the surface turns to steam in the air fryer, and steamed steak never browns properly. Rub each steak with a little olive oil, then season generously on both sides with kosher salt, black pepper, and steak seasoning if using. Be generous — most of the seasoning ends up on the cutting board.

Step 5: Place the steaks in a single layer in the air fryer basket. Do not let them touch — if they touch, they steam. Cook for 5 minutes, then flip and cook another 4 to 6 minutes depending on thickness and how you like your steak.

Step 6: Use an instant-read thermometer. Pull the steaks 5°F before your target temperature because they keep cooking as they rest. For medium-rare, pull at 130°F. For medium, pull at 135°F.

Step 7: Move the steaks to a cutting board and tent loosely with foil. Rest 5 minutes. This is non-negotiable — cutting too early means the juices end up on your plate instead of in the steak.

Step 8: Spoon a generous dollop of the homemade Boursin onto each warm steak. The residual heat will melt it into a creamy, herby sauce that pools around the meat. Serve immediately.

Air Fryer Steak Temperature Chart

Pull the steak 5°F below your target. It will rise as it rests.

Doneness	Pull Temp	Final Temp	Cook Time at 400°F
Rare	120°F	125°F	8 minutes
Medium Rare	130°F	135°F	9–10 minutes
Medium	135°F	140°F	10–12 minutes
Medium Well	145°F	150°F	12–14 minutes
Well Done	155°F+	160°F+	14–16 minutes

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Tips for the Juiciest Air Fryer Steak

• Dry the steaks thoroughly. Wet steaks steam instead of sear. Paper towels are your best friend.
• Always preheat. Five minutes minimum, even if your manual says you do not need to.
• Single layer only. Crowding the basket is the fastest way to a soft, gray steak.
• Use a thermometer. Cooking by time alone is gambling with a $15 steak. A $10 thermometer fixes that forever.
• Rest before slicing. Five minutes. Set a timer if you have to.
• Slice against the grain. Look for the lines running through the meat and cut perpendicular to them for the most tender bite.
• Save the pan juices. Any juice that pools on the cutting board can be poured over the sliced steak — it is liquid gold.

What Is Boursin Cheese?

Boursin is a soft, spreadable French cheese that originated in Normandy in the 1950s. The classic flavor is garlic and fine herbs, and it is made with cream and butter for a texture that is somewhere between cream cheese and whipped butter. It is silky, garlicky, and very easy to copy at home.

Making it yourself takes about five minutes, costs a few dollars, and lets you control the salt and the herbs. It is also naturally low in carbs, which is why it works so well with a keto steak dinner.

What to Serve with Air Fryer New York Strip Steak

The steak and the Boursin do most of the work, so simple sides are best. A few favorites:

• Air fryer asparagus with parmesan and garlic
• Creamy cauliflower mash
• Roasted Brussels sprouts with bacon
• Wedge salad with blue cheese dressing
• Sautéed mushrooms in butter and thyme
• Air fryer green beans with lemon and slivered almonds
• A crisp arugula salad with lemon and olive oil

Variations to Try

• Swap the cut. Ribeye, filet mignon, top sirloin, or porterhouse all work with the same method. Add 1–2 minutes for cuts thicker than 1 inch.
• Change the herbs. Tarragon and lemon zest give the Boursin a brighter, more French feel. Smoked paprika and chipotle make a Tex-Mex version.
• Add a blue cheese finish. Crumble blue cheese on top during the last minute of cooking instead of the Boursin.
• Coffee-rubbed. Mix 1 teaspoon ground coffee with the salt and pepper before seasoning. Surprisingly delicious.
• Compound butter version. Mash the Boursin ingredients with extra butter, roll into a log in plastic wrap, chill, and slice coins onto the hot steak.

Storage and Reheating

• Refrigerator: Leftover steak keeps in an airtight container for up to 3 days. The homemade Boursin keeps separately for up to 1 week.
• Freezer: I do not recommend freezing cooked steak — the texture suffers. The Boursin freezes well for up to 1 month; thaw overnight in the fridge.
• Reheating: Slice the steak thin and warm gently in a skillet over low heat for 1–2 minutes. The microwave will overcook it every time.
• Cold leftovers: Honestly, this steak is excellent cold the next day — slice thin over a salad with extra Boursin.

Frequently Asked Questions

Can I cook this steak in the air fryer from frozen? Yes. Preheat the air fryer, brush the frozen steak with oil, season, and add 4–5 minutes to the cook time. Flip halfway through and always finish with a thermometer check. The crust will not be quite as good as a thawed steak, but it works in a pinch.

How thick should the steak be? Aim for 1 to 1¼ inches thick. Thinner steaks overcook in seconds. Steaks over 1½ inches need a lower temperature (375°F) and longer cook time so the inside catches up without burning the outside.

What temperature do I cook NY strip in the air fryer? 400°F (200°C) is the sweet spot. It is hot enough to create a real crust but not so hot that the outside burns before the inside reaches your target.

Is this recipe keto? Yes. Steak is naturally zero-carb, and the homemade Boursin adds less than 1g of net carbs per serving. The full dish is keto, low-carb, and gluten-free.

Can I make the Boursin ahead of time? Absolutely — and you should. The Boursin actually tastes better after a few hours in the fridge because the herbs have time to bloom into the cheese. Make it up to a week in advance and bring it to room temperature 20 minutes before serving.

Why is my air fryer steak tough? Four common culprits: a cold steak straight from the fridge, overcooking past medium, slicing without resting, or cutting with the grain instead of against it. Fix those four and your steak will be tender every time.

Do I really need to flip the steak? Yes. Flipping halfway through gives you an even crust on both sides. Set a timer for the halfway point.

Can I double this recipe? You can, but cook in batches. Two steaks in a single layer is usually the maximum for a standard 6-quart air fryer. Crowding ruins the crust. Hold the first batch under foil while the second cooks — they will stay warm.

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• Air Fryer Steak: The Ultimate Guide (Every Cut, Time & Temp)