Is a Steak cooked in an air fryer any good?
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- čas přidán 5. 03. 2024
- 1. Season the Steak with Salt Pepper & Garlic powder & allow to rest for at least 15 minutes.
2. Preheat Air Fryer to 400°
3. Cook place Steak in basket & cook for about 15 minutes or until probe reaches desired temperature (I would pull at 115° for medium rare)
4. Allow steak to rest for 10 minutes & preheat a cast iron skillet to 400°+
5. Add Steak to pan and flip every 30 seconds.
6. Just prior to flipping the steak the 2nd time, add butter, thyme & a garlic clove to the pan, flip the steam & immediately baste the melted butter on top of the steak.
7. After another 30 seconds, flip the steak again & baste the other side. You will need to work quickly because you want the butter to brown but not burn in that 1 minute time frame.
8. Plate steak & top with the remaining browned butter.
9. Allow steak to rest again prior to eating.
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You don’t test the doneness of a steak by cutting a bit of the end, especially the cap portion of a ribeye. You cut it directly in half.
I get what you are saying but I can tell by cutting the end because I eat at about 3 ribeyes per week & the middle will only get so much brighter. This one was definitely overcooked. Next time I try the air fryer, I'm going to pull it at 115°. Thanks for watching.
I personally can nail steaks by feel at this point on my grill. Just a sense of the time, thickness, temperature, appearance, and firmness. I'd say I end up slightly over maybe one in fifteen ribeyes. (And I eat 1-2 ribeyes a day, hence being able to nail it)
IMO steaks taste best cooked in airfryer
Yeah, my sister doesn't know how to cook either. 😝 I'm just playing with you. Thanks for watching.
Interesting experiment. I would've been afraid that all the fat would render out, wasting a good ribeye.
It wasn't too bad. I would definitely take it out at about 115° next time which I think will help as well. Thanks for watching.
You can pour the drippings from the air fryer basket over your resting steak or add it to the butter when you reverse-sear it.
I guess if that is the only way you can cook then...ok. But if you have a grill, or a cast iron (which you do) why ever do this again?
I'm not really a fan of steak done only in a pan either. I'll probably stick to my reverse sear method, starting with my grill. It was better than I expected, but still nothing I'd ever serve company. To be fair, my expectations were so low that it probably affected my review because I was surprised that it wasn't completely terrible.
Cut into the middle, not shave an edge, and complain it's too done~
I get what you are saying but I can tell by cutting the end because I eat at about 3 ribeyes per week & the middle will only get so much brighter. This one was definitely overcooked. Next time I try the air fryer, I'm going to pull it at 115°. Thanks for watching.
The Deckle will always look more done than the eye, because it's mostly fat~ I'm just saying, I cook ribeye as well, and I'd never try to take the piss off someone about a ribeye until I had more data than that~ @@CarnivoreHunters
I can appreciate that, in this case the chef is me. Me insulting my steak is probably one of the nicer things I said to myself that day, so no harm done.