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I love my air fryer, and will probably bookmark this, but seeing a steak as one of the top recipes is blasphemy.
by silisili 2y ago
I love my air fryer, and will probably bookmark this, but seeing a steak as one of the top recipes is blasphemy.
- subarctic 2y agoWhy are people so against air frying steak? It seems like the best thing to cook in an air fryer
- silisili 2y agoI'm not really against it if you like it, it was half a joke. But to me steak cooking is an art of sorts that means searing the outside while minimally cooking the inside(I'm a rare steak guy). That usually means letting it thaw completely, then just searing the sides at super high heat, for me on a griddle or cast iron pan. I've never tried to oven or air fry a steak, but I have to imagine you can't get anything close to a seared steak that's rare inside. We want to retain moisture, so blowing hot air at it seems like a bad idea.
- wenc 2y agoIf you want to get it rare with moisture retained with an air fryer, see above, decrease the time, and use parchment paper.
- silisili 2y agoI'm inclined to try it. My current method is just a cast iron pan at highest heat and flipping three times total, but I'm willing to experiment.
- blitzar 2y agoSous vide + hot sear is my preferred method - but the oven reverse sear is fairly similar and I don't doubt the air fryer would yield similar
- tuffff 2y agoI thought that way until I tried a reverse sear (oven at low temp and sear afterwards) myself. I am no expert at the physics behind it, but it works great for rare steaks. Yes, the oven dries the outer part of the steak, but that means you get your desired crust in less time in the pan. That results in a clearer distinction between the crust and the juicy interior without the gray band in between.
- fulafel 2y agoEthics.
- ballooney 2y agoFor the same reason they’d probably be against baking a steak.
- wenc 2y agoAn air fryer is actually one of the best ways to make steak if you don't follow the prescribed recipe in the link, but if you reverse sear (a reliable and well-known technique, usually done with an oven, which an air fryer is). If your steak is about 1.5" thick, you can airfry at 260ºF for 18 minutes, flip once. This raises the internal temperature uniformly to around 130ºF. Then sear 1 minute per side and 30 secs on the sides, to get a crust. That's it. (no resting needed because it's a reverse sear, the internal temperature is already where it's supposed to be for medium rare). Tip: remember to pre-heat your air fryer per the instructions in the manual. A 260ºF pre-heat should only take 2 minutes.
- messutied 2y agoDo you mean sear in a pan?
- wenc 2y agoYes, should have clarified that. Sear in a pan, not airfryer.
- MuffinFlavored 2y ago> Then sear 1 minute per side and 30 secs on the sides, to get a crust. That's it. How do you not have the entire house smell like sautéed steak / have oil + fat droplets splatter everywhere on the stove/floor?
- mock-possum 2y agoRun your kitchen exhaust fan, and wipe up after?
- _rutinerad 2y agoUse a splatter screen, in addition to an effective kitchen exhaust fan.
- wenc 2y agoSear without oil. The steak itself should have enough fat (if it doesn’t your cut of steak might have too little marbling). Also searing for 2 minutes produces very little oil. Run your range hood fan. The reverse sear technique produces little oil splatter. My air quality monitor barely spikes.