I just cooked a frozen filet mignon that was about 1 !/2 inches thick in my air fryer at 400@ degrees. I can't tell you how long I cooked it for, I was going on temp and turned it over several times. It came to temp at a perfect medium-rare and was the best steak I have ever cooked! Thanks Louise, Melaney from SoCal.
I'm all over this, thank you! I'm always forgetting to thaw steaks from the freezer. By the way, my wife often makes salmon in the Ninja straight from frozen. Sometimes we'll coat the frozen fillets in a mustard/mayonnaise/dill sauce, which protects them from getting too dry. She puts them in for about 12 minutes and they come out great! Very juicy with a crisp outer coating. So fast and an easy way to redeem dinner when you've forgotten to plan.
OMG, this is wonderful, thanks Louise!! I never remember to take out the steaks in time to cook, and sometimes when I do and put them in the fridge to thaw, I forget about them and leave them in there too long. You have saved the day, and never say never! Melaney from SoCal
Life changed for me when I got my air-fryer and discovered that it was a perfect replacement for my BBQ Grill, I have been cooking from steaks frozen after discovering by chance how well it turns out! I have been in the closet about it because of the looks I got when I told people about it. Cooking to temperature is always the best way, and it eliminates the one big possible risk people say about cooking frozen meat. My butcher loves me more than ever these days!
Wow, i just tried this and honestly can't believe how great it turned out! I didn't have a thermometer so I didn't listen to your tip about cooking it to temperature instead of time I went with time and visual indicators, The only thing I deviated from was I broiled it for 4 minutes at the very end after I let it sit for 5. Now I'm asking myself why I would ever thaw a steak again? Haha, I mean this actually turned out better than most of the times i thaw it ahead of time.
Thank you for this video! I'll feel more confident the next time I'm faced with unexpected from frozen steak supper. And by the way...I absolutely love the new kitchen!
I've done that for us for dinner and prefer air fry. The process is the same though. Season the room temp meat and broil for a few minutes per side and check the temp with a thermometer. The time depends on the thickness.
I liked your video, nice simple and gives you the confidence to try it yourself at home vs some of the other to professional looking clips on CZcams that skip many parts and end up with the perfect steak that you can't replicate
Thank you. Today I burnt chicken wings i bought them processed this destroyed then and my cooking. Iv been disabled for 4 year due yo health issues im getting my life back and anything that helps me cook and eat better is good. I apreaciate you. Please show me how to cook sirlion joint frozen and chicken legs and thighs. I love my steaks like that. Thanks 🙏
I have vac packed steaks in the freezer. One ribeye and 1 fillet. I figure I might be able to start his thick fillet first, then put my ribeye in after a few minutes since it's a thin 10oz. We're both med rare ppl too. This opens a whole new world! Thank you
The reason a chef would cook from near room temperature is that they would have complete control over cooking times with consistency every time. Cooking from frozen will work but without the accuracy, requiring more checking and adjusting so it will take a little longer. Nice video.
Thank you so much for putting so much love into your videos. Big hug from Mexico City ❤️ P.S. I became more of a Ninja-Foodi-Fan because of your recipes 🤣
Shouldn't be a problem to use a temperature probe BTW. Of course not when it's frozen LOL, insert when you turn it over at the 10 minute mark. Since it isn't sealed under pressure the probe wire should be fine.
Looks a little too done for me but still looks tasty....I go for medium rare bordering toward a bit rare...to me anything beyond medium rare is just roadkill 🙃
Never had good luck from frozen. Then again I have Not tried getting steaks that are 1 1/2 thick. Most of the ones I get are 1/2 to 3/4 thick. Burnt many then I started turning down the temp. I got better results but not great. The last steaks I had I grilled out on my wood grill with some apple wood and they were better than any steak house.
I've had my airfryer for about 6 months now. And if cooked five Stakes of various qualities in my airfryer. I have to say that I don't think I've ever had a better steak. Regardless of the quality. It's always juicy, always tasty tasty. And I can't wait to do another one as soon as I can afford steak again.
Hi Louise, thanks for the vid. I’m always forgetting to take meat out of freezer but can I ask you if you did have the steaks defrosted would u still prefer the sous vide way of cooking it or would u AF? Love your channel
Sous vide is the only way to make a steak. You can go from frozen with it too. I put the frozen steak in the bath while it's coming up to temp. It basically gets defrosted as it comes to temp.
It takes longer but if you par cook the frozen steak at 200°F unseasoned until it reaches an internal temp of 105°F the season and finish at 400°F you will get a better result. Even better is doing the second stage on a range-top grill pan for nice grill marks.
I'd love to know what the better result was. Did you try it both ways and get a better crust on the reverse seared one? I've definitely done that technique with thawed steak, but didn't try it with frozen. If I wasn't using an air fryer, I definitely can see cooking at a low temp and then searing on a grill. However, the way the air fryer works, I'm afraid it would overcook.
@@TheSaltedPepper When going from frozen the initial lower temp cooking cycle seems to to a better job of rendering the fat in cuts like Rib Eye. At the completion of the low temp cycle to get the internal temp to around 105° the appearance of the steak is similar to a dry aged steak. I alway finish the cook in my cast iron grill pan but a high temp 400° finishing cycle should produce similar results, a nice rare to medium-rare core with nice Mallard reaction crust on the outside., albeit sans grill marks. Try it some time and judge for yourself.
I have a sous vide and let my steaks bathe for about 4-6 hours. DEEEEELICIOUS and so tender. I just pull one out of the freezer and into the sous vide pot it goes 🤣🤣
Hi Louise, I’ve just watched a Mashed video about frozen meats and the air fryer, saying that frozen meats are a no no, I’ve commented, telling them about your video. They were saying it could be dangerous to fry a frozen burger because the fat and water could be a fire hazard, I think there would be no problem, but what would you say?
That depends on how you like them cooked. You would want to control your temperature so the burgers cooked through without the outside getting too done. I like my burgers medium, so it would work for me just fine. If you like them well done, it might be a little harder to not have the outside dry out too much.
i was today old when i realized i didnt have to wait to defrost my steak ugghh!! im carnivore and if i forget to defrost its a loooong time waiting when im hungry!! thank you!!!
@@trev4521 That’s because the chicken takes longer because it has to be cooked to a higher temp and the steam jump starts the thawing/cooking process. It’s just a way of speeding things up. You can do that with steak as well, but a ribeye really benefits from the dry heat to render the fat.
Your videos are great. I use my Ninja Foodi all the time sometimes I forget how to use the oven. For this recipe what would the timing be for a defrosted steak cooked to rare?
Probably, but you can decide that when you check on the steak halfway through the cooking process. If it looks like one side is getting more browning, then flip. If they look the same, then don't worry about it.
مرحبا ياصديقى كيف حالك أتمنى أن تكون بصحة شكرا لمشاركة مدونه المحتوى الرائع الخاص بك لقد أستمتعت بالمشاهدة👍قناتك جميلة تستحق الدعم الفديو ابقى على اتصال تمنياتى لك بالنجاح والتوفيق حفظك الله ورعاك ياصديقى
What about in a Ninja Air Fryer? I got one for Christmas last year and still haven't used it yet so forgive me if that's a dumb question. But I just ordered some nice frozen steaks and was wondering if they can go straight from the freezer to the air fryer.
Just an FYI: There isn't blood in meat. The blood is in the blood vessels which are drained and removed during processing. The red is called myoglobin. If you like your meat well done, you would just continue to cook it until it reaches your desired temperature. There are many variables that can affect the cook time so it is best to cook to temperature and not time. I might lower the temp a little so the outside doesn't get too dry. Here are my cooking suggestions: thesaltedpepper.com/air-fryer-frozen-steak/#Timing_Temperature_for_Air_Frying_a_Steak_from_Frozen
I like to dry age my steaks, and I've wondered if I could dry age them, then freeze them, and then cook them from frozen. I'm going to have to try and see if it comes out the same.
Sure, but I would do that towards the end. Personally, I prefer to slightly steam my broccoli before I air fry it. Same with asparagus (depending on thickness of the spears).
1) It takes time/energy to freeze things and it takes more time/energy to cook them from frozen 2) It wouldnt be possible to do this anything but a big chunk of meat that you plan to eat by itself. You couldn’t do this with a soup, stew, chili, stir fry, casserole, etc
That could have been totally unrelated because true food poisoning doesn’t happen soon after, it usually the next day or so. Also, there is no reason to cook longer than usual, I’m not sure what that would do since any bacteria on beef is on the outside and that gets plenty of heat during the cooking process. If you’re concerned though, give it a quick sear before eating.
Oh wait it was chicken not beef. On two occasions I have had chicken from a particular restaurant at different times and vomited soon after, on another occasion I cooked chicken straight from being frozen and got sick straight away so there must be a reason why the packaging says to make sure to let meat thaw out in a fridge before cooking. I think when it comes to beef it can be cooked rare but chicken must be cooked properly.
I did not soak the steak in oil, but it helps the seasonings stick. You could probably use some water instead if the oil bothers you. Let me know when you put out your video on how to "efficiently" sprinkle seasonings and I'll be sure to watch it.
I used to agree with you, but once I moved and the store is 30 minutes away, I have to freeze meat. As long as it is done correctly, it is just fine. Cooking from frozen is not something I do often and before trying this, I discouraged it. However, I was very surprised at how well it turned out. Cooking from frozen isn't always the best though.
@@TheSaltedPepper I understand. What I do is put my recipe for the next day together. I buy the steak either that day or the day I cook it. The other day I cooked a beef stew from a 1760s recipe. At lunch I went to the butcher and picked up the meat. I cooked it that night..I understand many people cannot do that. It’s just not possible. My suggestion is to freeze it only for a day or so. If you freeze it too long it gets that funky taste and freezer burn…I do enjoy your videos
@@eshelly4205 we will have to agree to disagree here because I use a vacuum sealer and freeze for up to three months without any noticeable change in the meat. Longer than that and it does dry out some. If it’s not frozen correctly, the effects of the freezer can destroy the texture and even flavor. I do prefer fresh, but it simply isn’t possible for me anymore.
Excuse me? First of all, I said, "about a teaspoon." Secondly, how do you know how much comes out with each spritz? Do you have this sprayer? Did you measure each spritz? Well, I did. 5 spritzes is about 1 teaspoon, so now you can go back and count the amount of spritzes I used per side so that I earn more money from you watching the video to make up for you being so incredibly rude. PS: Being kind is free, try it sometime.
I just cooked a frozen filet mignon that was about 1 !/2 inches thick in my air fryer at 400@ degrees. I can't tell you how long I cooked it for, I was going on temp and turned it over several times. It came to temp at a perfect medium-rare and was the best steak I have ever cooked! Thanks Louise, Melaney from SoCal.
I'm all over this, thank you! I'm always forgetting to thaw steaks from the freezer. By the way, my wife often makes salmon in the Ninja straight from frozen. Sometimes we'll coat the frozen fillets in a mustard/mayonnaise/dill sauce, which protects them from getting too dry. She puts them in for about 12 minutes and they come out great! Very juicy with a crisp outer coating. So fast and an easy way to redeem dinner when you've forgotten to plan.
Thanks for the tips on the Salmon! I hope you love the steaks!
I appreciate all the explanation. Better than most presentations.
I'm just starting this video but I say 100% yes. Perfectly medium rare center when doing it this way! With a crisp outside!
I was amazed at how well it worked!
OMG, this is wonderful, thanks Louise!! I never remember to take out the steaks in time to cook, and sometimes when I do and put them in the fridge to thaw, I forget about them and leave them in there too long. You have saved the day, and never say never! Melaney from SoCal
I have several "ThermoPro" thermometers and they work fantastic and are a lot less expensive. All are perfectly true to temp, Melaney from SoCal.
Hello 👋 how are you doing today??
Life changed for me when I got my air-fryer and discovered that it was a perfect replacement for my BBQ Grill, I have been cooking from steaks frozen after discovering by chance how well it turns out! I have been in the closet about it because of the looks I got when I told people about it. Cooking to temperature is always the best way, and it eliminates the one big possible risk people say about cooking frozen meat. My butcher loves me more than ever these days!
Wow, i just tried this and honestly can't believe how great it turned out! I didn't have a thermometer so I didn't listen to your tip about cooking it to temperature instead of time I went with time and visual indicators, The only thing I deviated from was I broiled it for 4 minutes at the very end after I let it sit for 5. Now I'm asking myself why I would ever thaw a steak again? Haha, I mean this actually turned out better than most of the times i thaw it ahead of time.
Thank you for this video!
I'll feel more confident the next time I'm faced with unexpected from frozen steak supper.
And by the way...I absolutely love the new kitchen!
Thank you so much!
Fantastic news, will definitely try steak in the air fryer 🥩
I would like to see you make a video of a ribeye at room temperature cooked medium rare with the broiler function. No air fry. Thx
I've done that for us for dinner and prefer air fry. The process is the same though. Season the room temp meat and broil for a few minutes per side and check the temp with a thermometer. The time depends on the thickness.
Thank you so much! Steaks are on sale and I wanted to take advantage of that!
I liked your video, nice simple and gives you the confidence to try it yourself at home vs some of the other to professional looking clips on CZcams that skip many parts and end up with the perfect steak that you can't replicate
Awesome video! Great job and thank you.
Fantastic discovery Louise! Thanks for the tip. I have a few steaks in the freezer so I'm going to play around and see. Cheers~
Please let me know what you think!
I did a steak several weeks ago. I did it in the air fryer, delicious. Thank you
Thank you. Today I burnt chicken wings i bought them processed this destroyed then and my cooking. Iv been disabled for 4 year due yo health issues im getting my life back and anything that helps me cook and eat better is good. I apreaciate you. Please show me how to cook sirlion joint frozen and chicken legs and thighs. I love my steaks like that. Thanks 🙏
I have vac packed steaks in the freezer. One ribeye and 1 fillet. I figure I might be able to start his thick fillet first, then put my ribeye in after a few minutes since it's a thin 10oz. We're both med rare ppl too. This opens a whole new world! Thank you
Sous vide them then you don't have to worry about offsetting the cook times.
looks right good Louise I've cooked from frozen a few times myself before I started using the pressure cook function
(now it all depends on my mood 😂)
LOL! I have not tried PC'ing a steak from frozen, not sure I would be a fan!
@@TheSaltedPepper oh I haven't tried steak yet just skinless/boneless chicken & the premade hamburgers
The reason a chef would cook from near room temperature is that they would have complete control over cooking times with consistency every time. Cooking from frozen will work but without the accuracy, requiring more checking and adjusting so it will take a little longer. Nice video.
Love it , you just got a new subscriber , from Savannah Georgia , manny 👏👏👏👏
Awesome! Thank you!
Awesome video. I used a ninja speedi and it worked just fine. Thank you!
Thank you so much for putting so much love into your videos. Big hug from Mexico City ❤️
P.S. I became more of a Ninja-Foodi-Fan because of your recipes 🤣
Thanks so much!
Your adorable just found you thank you , I so love my airfryer!!!
This is great, thanks for the video!
My pleasure!
This looks fantastic. I'll give your method a try. Thank you!
Oh my giddy Aunt, that looks amazing Louise
Thank you for the frozen tip.
Hello 👋 how are you doing today??
Well that made my mouth water!
Hello 👋 how are you doing today??
Bless you Louise. You are a real inspiration 😃💖
Thank you so much!
I will give this a try
Thank you! Got some steaks in the freezer. Always forget to set them out. Definitely will try this!
Awesome! I’ll try it!
I hope you enjoy it!
This is great can’t wait to try this..
Hope you enjoy it!
I think you were right initially!
Congratulations!
So happy for you!
Thank you!
Shouldn't be a problem to use a temperature probe BTW. Of course not when it's frozen LOL, insert when you turn it over at the 10 minute mark. Since it isn't sealed under pressure the probe wire should be fine.
Now.... If I can find and afford some steak😳
Whot steak did you use mine only goes to 200 c
Looks well done
You may need to adjust the color on your monitor because it was definitely not well done.
Thank you for sharing this. I am definitely going to attempt this process.
Hello 👋 how are you doing today??
Looks a little too done for me but still looks tasty....I go for medium rare bordering toward a bit rare...to me anything beyond medium rare is just roadkill 🙃
Hope that isn't a seed oil. I will have to try this, but no need for the oil
Skip the cherry juice, that is what makes mine pink.
That’s awesome. Thank you.
You're welcome!
Good looking out for the information
You are a delight 🌟 I enjoyed your video and I subscribed!!! Yay 😀
OMG I always go to your channel to see how to cook in my new ninja foodi! Thank you! JEFF EAT!!
Thank you!
Oh that steak 😋 looked so good
Thank you I'm going to Cooke me and my wife one tomorrow. Love ❤️ my foodi
I hope you both enjoy it!
You are great really like this channel!
Thanks so much!
Delicious is how my ribeye steaks 🥩 cook from frozen.
geesh i'd have to mortgage my house for that ribeye lol
Just what I needed to know🎃(it’s Halloween eve). Thanks so much😊.
You are awesome and I love your channel!
I have always broiled frozen steak it s is very-good
I was pleasantly surprised!
Sister you never use a.temp gage
Never had good luck from frozen. Then again I have Not tried getting steaks that are 1 1/2 thick. Most of the ones I get are 1/2 to 3/4 thick. Burnt many then I started turning down the temp. I got better results but not great. The last steaks I had I grilled out on my wood grill with some apple wood and they were better than any steak house.
They will definitely overcook if they are too thin.
Love it. Thanks
I've had my airfryer for about 6 months now. And if cooked five Stakes of various qualities in my airfryer. I have to say that I don't think I've ever had a better steak. Regardless of the quality. It's always juicy, always tasty tasty. And I can't wait to do another one as soon as I can afford steak again.
I'm so glad you like them!
Hi Louise, thanks for the vid. I’m always forgetting to take meat out of freezer but can I ask you if you did have the steaks defrosted would u still prefer the sous vide way of cooking it or would u AF? Love your channel
Sous vide is the only way to make a steak. You can go from frozen with it too. I put the frozen steak in the bath while it's coming up to temp. It basically gets defrosted as it comes to temp.
I didn’t believe it either, but it works!
Yep!
I have been doing my porter house steak from frozen. Have always come out perfect, tender and juicy.
It was shocking to me how good it turned it!
@@TheSaltedPepper me too. 😊
im-getting---fryer-now
It takes longer but if you par cook the frozen steak at 200°F unseasoned until it reaches an internal temp of 105°F the season and finish at 400°F you will get a better result. Even better is doing the second stage on a range-top grill pan for nice grill marks.
I'd love to know what the better result was. Did you try it both ways and get a better crust on the reverse seared one? I've definitely done that technique with thawed steak, but didn't try it with frozen. If I wasn't using an air fryer, I definitely can see cooking at a low temp and then searing on a grill. However, the way the air fryer works, I'm afraid it would overcook.
@@TheSaltedPepper When going from frozen the initial lower temp cooking cycle seems to to a better job of rendering the fat in cuts like Rib Eye. At the completion of the low temp cycle to get the internal temp to around 105° the appearance of the steak is similar to a dry aged steak. I alway finish the cook in my cast iron grill pan but a high temp 400° finishing cycle should produce similar results, a nice rare to medium-rare core with nice Mallard reaction crust on the outside., albeit sans grill marks. Try it some time and judge for yourself.
I have a sous vide and let my steaks bathe for about 4-6 hours. DEEEEELICIOUS and so tender. I just pull one out of the freezer and into the sous vide pot it goes 🤣🤣
Hi Louise, I’ve just watched a Mashed video about frozen meats and the air fryer, saying that frozen meats are a no no, I’ve commented, telling them about your video. They were saying it could be dangerous to fry a frozen burger because the fat and water could be a fire hazard, I think there would be no problem, but what would you say?
10 out 10 video
I have some burgers frozen about 1 1/2 to 2 inches thick. Wonder if this would work on them?
That depends on how you like them cooked. You would want to control your temperature so the burgers cooked through without the outside getting too done. I like my burgers medium, so it would work for me just fine. If you like them well done, it might be a little harder to not have the outside dry out too much.
Thank you
Thanks Soo much
You're welcome!
youre-the-best
i was today old when i realized i didnt have to wait to defrost my steak ugghh!! im carnivore and if i forget to defrost its a loooong time waiting when im hungry!! thank you!!!
can you tell me why you added water on the Ninja Smartlid 15-1 on frozen items (chicken) and on this video of ribye no water was used.
I’d be happy to, but I would need to know what the chicken recipe was for.
@@TheSaltedPepper "start using the step method when cooking from frozen"
@@trev4521 That’s because the chicken takes longer because it has to be cooked to a higher temp and the steam jump starts the thawing/cooking process. It’s just a way of speeding things up. You can do that with steak as well, but a ribeye really benefits from the dry heat to render the fat.
What do you mean dinner's not ready???? LOL
LOL!
@@TheSaltedPepper 😂 glad you have a sense of humor, nice video..
I forgot to spray it first. I put my seasons on. Can i still spray it
If the seasonings stuck on, you don’t have to spray it.
@@TheSaltedPepper
Thank you. It turned out excellent. Appreciate you for helping me
Your videos are great. I use my Ninja Foodi all the time sometimes I forget how to use the oven.
For this recipe what would the timing be for a defrosted steak cooked to rare?
I do 400 degrees 6 minutes on each side for a one inch to one and a half inch. I like mine at 120 degrees. Bake not air fry.
That would depend on how you want it cooked, but probably about 8 minutes per side on air fry at 400F for a 1½" steak to be medium rare.
I guess you could do the same with chicken or chops! Yum!
happy birthday ~ it was my grandsons 7th today
Happy Birthday to your grandson!
Question my air fryer is the power xl This unit does not have a basket in the unit are 2 shevles do i still need to flip ???
Probably, but you can decide that when you check on the steak halfway through the cooking process. If it looks like one side is getting more browning, then flip. If they look the same, then don't worry about it.
How do you cook a pork tenderloin
مرحبا ياصديقى كيف حالك أتمنى أن تكون بصحة شكرا لمشاركة مدونه المحتوى الرائع الخاص بك لقد أستمتعت بالمشاهدة👍قناتك جميلة تستحق الدعم الفديو ابقى على اتصال تمنياتى لك بالنجاح والتوفيق حفظك الله ورعاك ياصديقى
What about in a Ninja Air Fryer? I got one for Christmas last year and still haven't used it yet so forgive me if that's a dumb question. But I just ordered some nice frozen steaks and was wondering if they can go straight from the freezer to the air fryer.
Yep! They will work just fine in any air fryer. You may have to adjust your temp and timing, but probably not much.
How long for 1/2 steak, This is fabulous 🤩🤩🤩🤩🤩🤩
Hello 👋 how are you doing today??
Could you use the temperature probe after the initial 20 minutes
I'm sure you can.
it’s medium-well
How long for well done looks like grilled? 40 minutes? No blood in my meat!
Just an FYI: There isn't blood in meat. The blood is in the blood vessels which are drained and removed during processing. The red is called myoglobin. If you like your meat well done, you would just continue to cook it until it reaches your desired temperature. There are many variables that can affect the cook time so it is best to cook to temperature and not time. I might lower the temp a little so the outside doesn't get too dry. Here are my cooking suggestions: thesaltedpepper.com/air-fryer-frozen-steak/#Timing_Temperature_for_Air_Frying_a_Steak_from_Frozen
I like to dry age my steaks, and I've wondered if I could dry age them, then freeze them, and then cook them from frozen. I'm going to have to try and see if it comes out the same.
You can do this. It's how I've been doing mine except I sous vide for the cook. Frozen steak goes into the bath was it's coming to temp.
Your amazing 👏
Thank you!
I learned this trick from
Mikhaila Peterson.
It’s Perfection!!
Hello 👋 how are you doing today??
Leave the steak in its vacuum sealed package and put it in cold water. It should thaw out minutes.
I’ve dove that, it takes about 30 minutes. This is still quicker if you are short on time
No salt until it comes out!
Nice
💞👼🏻💐
Hello 👋 how are you doing today??
The answer to this question is NO. Air Frying a steak if it's frozen or not is a crime against humanity.
🤣🤣 I used to feel that way, too!
Was look
Could u throw some broccoli or asparagus in with it?
Sure, but I would do that towards the end. Personally, I prefer to slightly steam my broccoli before I air fry it. Same with asparagus (depending on thickness of the spears).
If you can cook most things from frozen , why defrost anything?
1) It takes time/energy to freeze things and it takes more time/energy to cook them from frozen
2) It wouldnt be possible to do this anything but a big chunk of meat that you plan to eat by itself. You couldn’t do this with a soup, stew, chili, stir fry, casserole, etc
❤
I tried it once and vomited soon after. Make sure its cooked more than usual
That could have been totally unrelated because true food poisoning doesn’t happen soon after, it usually the next day or so. Also, there is no reason to cook longer than usual, I’m not sure what that would do since any bacteria on beef is on the outside and that gets plenty of heat during the cooking process. If you’re concerned though, give it a quick sear before eating.
Oh wait it was chicken not beef. On two occasions I have had chicken from a particular restaurant at different times and vomited soon after, on another occasion I cooked chicken straight from being frozen and got sick straight away so there must be a reason why the packaging says to make sure to let meat thaw out in a fridge before cooking. I think when it comes to beef it can be cooked rare but chicken must be cooked properly.
30 mins meal
That has to be the most inefficient way to sprinkle seasonings. And you do not need to soak a steak, that you’re cooking in an air fryer, with oil. 🙄
I did not soak the steak in oil, but it helps the seasonings stick. You could probably use some water instead if the oil bothers you. Let me know when you put out your video on how to "efficiently" sprinkle seasonings and I'll be sure to watch it.
A frozen steak?? I never ever cook frozen anything…ever. I buy fresh and cook fresh. Stay away from freezing meat.
I used to agree with you, but once I moved and the store is 30 minutes away, I have to freeze meat. As long as it is done correctly, it is just fine. Cooking from frozen is not something I do often and before trying this, I discouraged it. However, I was very surprised at how well it turned out. Cooking from frozen isn't always the best though.
@@TheSaltedPepper I understand. What I do is put my recipe for the next day together. I buy the steak either that day or the day I cook it. The other day I cooked a beef stew from a 1760s recipe. At lunch I went to the butcher and picked up the meat. I cooked it that night..I understand many people cannot do that. It’s just not possible. My suggestion is to freeze it only for a day or so. If you freeze it too long it gets that funky taste and freezer burn…I do enjoy your videos
@@eshelly4205 we will have to agree to disagree here because I use a vacuum sealer and freeze for up to three months without any noticeable change in the meat. Longer than that and it does dry out some. If it’s not frozen correctly, the effects of the freezer can destroy the texture and even flavor. I do prefer fresh, but it simply isn’t possible for me anymore.
@@TheSaltedPepper got it!! Vacuum sealer is a great way to go! I forgot about those!!
you big back that was not a teaspoon
Excuse me? First of all, I said, "about a teaspoon." Secondly, how do you know how much comes out with each spritz? Do you have this sprayer? Did you measure each spritz? Well, I did. 5 spritzes is about 1 teaspoon, so now you can go back and count the amount of spritzes I used per side so that I earn more money from you watching the video to make up for you being so incredibly rude. PS: Being kind is free, try it sometime.
Overcooked
Just a tad, but it was very good. The other one I did from frozen was perfect, it must have been a bit thicker.
A black man makes the best meat steak in the air fryer and side dishes
Cringe