Marinated Rib Eye Steak with Herb Roasted Mushrooms

This is a simple preparation for a simply delicious cut of beef. A quick marinade and just 10 minutes of cooking time. Served with mushrooms add a punch of flavor with Horseradish Cream at the end.

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Air-Fried Steak

A marinated rib eye steak, cooked in the air fryer is simply delicious. After French fries, the first thing I ever made in the air fryer was a steak, and I was sold instantly! The high heat blowing around the confined space of the air fryer not only browns the meat nicely, but cooks it quickly, keeping the steak juicy and moist. In addition, when you cook a steak in the air fryer, there’s no splatter anywhere in your kitchen, so it happens to be the tidiest way to cook a steak as well. Pre-heat the air fryer for a quick two minutes and roughly ten minutes later you’ll be enjoying a delicious medium-rare steak. You might never cook a steak on a grill again!

Marinated rib eye steak on a cutting board with knife and fork, horseradish cream and steak fries on the side.

Sauce for Steak

Horseradish sauce goes so nicely with steak. To make a quick horseradish sauce to accompany this meal, combine 2 tablespoons of sour cream with 1 tablespoon of fresh horseradish, 1 teaspoon of chopped fresh chives or parsley, a little salt and some freshly ground black pepper. Stir it together and dollop on the side or serve it in a small bowl so everyone can take their own.

Or, if you want to go all out, why not make a Bearnaise sauce to go with this steak? Bearnaise sauce is a derivative of Hollandaise sauce with a tarragon reduction added to it. You can make both sauces in the blender without having to whisk anything together. Check out the video here to see how to make a blender Hollandaise. You’ll be impressing your guests as well as yourself in no time!

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Marinated Rib-Eye Steak with Herb Roasted Mushrooms

  • Prep Time: 12 m
  • Marinating Time: 2 h
  • Total Time: 2 h 12 m
  • Servings:


  • 2 tablespoons Worcestershire sauce
  • ¼ cup red wine
  • 2 (8-ounce) boneless rib-eye steaks
  • coarsely ground black pepper
  • 8 ounces cremini mushrooms stems trimmed and caps halved
  • 2 tablespoons olive oil
  • 1 teaspoon fresh thyme leaves
  • salt and freshly ground black pepper
  • chopped fresh chives or parsley


  1. Combine the Worcestershire sauce and red wine in a shallow baking dish or zipper sealable plastic bag. Add the steaks to the marinade, pierce them several times with the tines of a fork or a meat tenderizer and season them generously with the coarsely ground black pepper. Flip the steaks over and pierce the other side in a similar fashion, seasoning again with the coarsely ground black pepper. Marinate the steaks for 2 hours.
  2. Pre-heat the air fryer to 400ºF.
  3. Toss the mushrooms in a bowl with the olive oil, parsley, thyme, salt and freshly ground black pepper. Transfer the steaks from the marinade to the air fryer basket, season with salt and scatter the mushrooms on top.
  4. Air fry the steaks for 10 minutes for medium-rare, 12 minutes for medium, or 15 minutes for well-done, flipping the steaks once half way through the cooking time.
  5. Serve the steaks and mushrooms together with the chives or parsley sprinkled on top. A good steak sauce or some horseradish would be a nice accompaniment.
  6. TIP: Horseradish sauce goes nicely with this steak. Mix together 2 tablespoons of sour cream with 1 tablespoon of fresh horseradish, 1 teaspoon of chopped fresh chives or parsley, a little salt and some freshly ground black pepper.

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Comments (21)Post a Reply

  1. 5 stars
    I agree that steak in the airfryer is so moist and it take s just a few minutes. I make the steak fries from your cookbook too. Delish. I never thought of using paprika on steak fries. Thanks so much.

  2. 5 stars
    I finally cooked my first steak in my air fryer. It came out perfectly! I like mine medium and the six minutes was just right! The steak was so tender too. Thanks!

  3. I’m looking forward to making this in my air fryer, my question is – I have bone-in rib eye steaks, will the cook time be the same? Thank you for your time and recipe!

    1. Hi Beth. The time will depend entirely on how thick the steaks are. If the steaks are about 1″ thick, I would give it 10 minutes at 400ºF for medium.

  4. 5 stars
    We loved this recipe for marinated steak w/ mushrooms! I’m watching calories and red meats, Slicing the steak into strips made me feel like I wasn’t getting less serving of meat. Very flavorful. I also added another min to each side, as it was too rare for me. Thanks, Meredith!

    1. Yes, you can definitely use sirloin. The cooking time will only change based on the thickness of your steak. A steak that is an inch thick should take 10 minutes at 400ºF to get to medium-rare. It’s better to rely on how the steak feels and looks than to rely on a time. If you see red juices on top of the steak, it is going past medium. Check out this video to learn tips on how to tell when your steak is a certain temperature:

    1. Hi Yen. The timing in the recipe is for 1-inch ribeye steaks so you would need to add a minute or two to each side for a thicker cut. I suggest adding a couple minutes to the timing of your desired temperature and then check the temperature of the steak with an instant read thermometer. You can always air fry an additional minute or two if necessary.

  5. I followed the directions as stated above but my air fryer at 400 degrees for 15 min (flipping one during that time) did not produce a well done steak. I also found the steak was very bland tasting after marinating and felt it
    Could use some salt with the marinade to flavor, and needed the horseradish sauce to make it palatable once finished cooking. . The mushrooms cooked up very nicely and were very tasty. Wouldn’t make again, but glad I tried it.

    1. Well, I’m glad you tried too, Dolly and I’m sorry you weren’t happy with the results. Cooking time will depend entirely on how thick your steak is, so perhaps your steak was quite thick. Marinating also depends on how thick your steak is and how long you let it marinate. I you add salt to the marinade, you will draw out moisture from the steak. If you leave it to marinate for long enough, however, this moisture will return to the steak – like brining. I have always enjoyed how air fryer steaks come out. It was one of things that surprised me the most when I started using an air fryer, but it’s not for everyone. A medium rare to medium steak does come out juicy and flavorful in my opinion. Cooking a steak well will reduce the flavor and tenderness of the meat, therefore another cooking method may work better for you.

  6. The steaks were average in thickness so don’t think that was the deciding variable but I see your point. I really enjoy well done steaks so this just probably wasn’t the right recipe for me. Just a suggestion for the future, if you could include in the recipe the tips you shared about longer marinating and cooking times depending on steak thickness, that would help home cooks like me. Thanks for considering.

  7. Meredith, can you give me a lesson in what kind of mushroom to use for different dishes? I love them but I have a tendency to over cook or maybe using the wrong type, not sure. Thanks!!!

    1. Hi Billie. The overcooking is probably more because of the method you are using than the type of mushroom. When sautéeing mushrooms, you want to make sure you add fat to the pan (oil or butter), use a large enough skillet so you don’t overcrowd the pan and don’t add salt right away. Salt will draw out the moisture in the mushrooms and the moisture will stop the mushrooms from browning. If there’s too much moisture, the mushrooms will “boil” and overcook before they are brown. Start on high heat with a little butter or a drizzle of oil, add the mushrooms and then toss a little. Then let them sit until they brown before you stir again. Then add your seasonings to the mushrooms.

  8. 5 stars
    We got these nice ribeye steaks I followed your directions they came out so tender my boys and husband were amazed. Thanks!

  9. I haven’t tried this yet, but intend to. I have question, I bought fresh meat, my ribeyes and other steaks have been very tough even marinated. I have tried the skillet, oven, and the grill all are tough. What do you think is wrong? Thanks!

    1. Your steaks could be tough because you they are overcooked. You can use an instant read thermometer to make sure you are cooking your steak to the desired temperature and not too long. If cooking steaks on your stovetop, you can check out Meredith’s video on how to cook filet mignon. You can use this method to cook any type of steak. Here is the link:

  10. Is there something to substitute for the wine in the marinade. I do not like the taste or flavor of wine.

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