Air Fryer Cube Steak – Tender, Juicy, and Ready in 15 Minutes

Tenderize the steaks: Optional but recommended: place each 4 cube steaks between two sheets of plastic wrap and pound with a meat mallet to ¼–½ inch thickness. Thinner steaks = more tender results.
Make the marinade: Combine 3 tablespoons olive oil, 2 tablespoons Worcestershire sauce 11 tablespoons apple cider vinegar, 1 teaspoons Dijon mustard, 11 teaspoons garlic powder, 1 teaspoons onion powder, 1 teaspoons smoked paprika, 1 teaspoons soy sauce, 0.5 teaspoons black pepper, and 0.5 teaspoons kosher salt in a large zip-lock bag or shallow dish. Shake or whisk to combine.
Add the 4 cube steaks (4–6 oz each, ½ inch thick) to the marinade, seal the bag removing as much air as possible, and refrigerate. Marinate at least 60 minutes, ideally 1–2 hours. Do not exceed 12 hours or the acid will make the meat mushy.
Preheat the air fryer: Preheat your air fryer to 400°F (200°C) for 5 minutes
Cook — first side: Remove steaks from the marinade and let excess drip off. Spray the basket with cooking oil spray. Place steaks in a single layer — do not overlap. Cook at 400°F for 5–5m 30s
Flip and finish: Flip the steaks with tongs and cook another 4–5 minutes, until the internal temperature reaches 145°F (63°C) for medium. Start checking temp at the 4-minute mark — these cook fast.
Rest and serve: Transfer steaks to a plate and rest for 5 minutes before cutting or serving. This keeps all the juices inside. Serve with gravy, mashed potatoes, or on a toasted roll.