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An 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-
by wenc 2y ago
An 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.
- trog 2y agoI cook steak in the air fryer alone. I don't even bother flipping. 14-16 mins depending on thickness and it comes out awesomely every time.
- wenc 2y agoHow do you prevent wetness on the bottom side if you don’t flip? Also how do you get a thin crust?
- trog 2y agoDo 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.