Do you mean wetness as in the juices in the steak gravitate to the bottom? Or do you mean literally the bottom of the steak is wet? Either way neither of those

Do you mean wetness as in the juices in the steak gravitate to the bottom? Or do you mean literally the bottom of the steak is wet? Either way neither of those issues seem to be a problem for me. When I first started cooking in the air fryer I did flip it at half way though. I just forgot once and found it didn't make any perceptible difference, so gave up on it and it's just that one less task to do. My partner and I both agree it comes out awesome pretty much every time, and I'd say we are reasonably fussy steak eaters. I don't worry about crust I guess? I don't think I even try to do that when I'm cooking them in a pan. I'm more interested in trying to get the fat right - it tends to crust over pretty nicely in the air fryer. It works better on thicker bits so it has longer in the heat.