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| Raised Hands Surround Us Three Nails To Protect Us  |
Let the steak sit at room temperature for about 30 minutes, rubbed in some fresh ground pink salt and black pepper, added a little coat of butter. Set air fryer to 400* and 10 minutes with no preheating. Added another little layer of butter at the halfway point, to include the sides, flipped. Timer went off pulled the steak and let sit for about 5 minutes. It was one of the ugliest steaks that I have seen that was not burned so I did not expect much. What a pleasant surprise had just a thin crisp layer on the outside and cut like butter the rest of the way through. Absolutely delicious. Nice medium rare cook. Next time I’ll do a minute of two more as it was a decently thick steak and the very center could have used just a touch more. All in all much easier than dealing with the grill. May have been better than on the gas grill but not better than on the Weber kettle. ———————————————— The world's not perfect, but it's not that bad. If we got each other, and that's all we have. I will be your brother, and I'll hold your hand. You should know I'll be there for you! | ||
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| Member |
Sounds good. What model air fryer did you use? | |||
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| Victim of Life's Circumstances  |
I've considered steaks in air fryer before but I'm usually doing two and I love how good they taste reverse seared. Takes a little longer but not much mess to clean up. I do them in convection oven at 225 degrees on a lined baking sheet and finish in a cast iron skillet on the stove if it's too cold/wet to finish on gas grill. Can't wait for this cold snap to move on and start the grilling season - Ohio Valley weather suits me to a T April May & June. ________________________ God spelled backwards is dog | |||
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| Big Stack |
I find any appliance that plugs into a 120V outlet is not going to make enough heat to cook a steak properly. I've tried a few. | |||
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| probably a good thing I don't have a cut |
What you need to do is get a blowtorch and put a crust on the steak after you take it out of the air fryer. Like Guga does after he sous vides a steak. | |||
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| Raised Hands Surround Us Three Nails To Protect Us |
Gourmia (Sam’s Club Special) not sure specific model.
I Must have had a power surge as I was surprised at how good it was. Have had worse steaks out before.
I do have one. However this did have a bit of a crust to it. ———————————————— The world's not perfect, but it's not that bad. If we got each other, and that's all we have. I will be your brother, and I'll hold your hand. You should know I'll be there for you! | |||
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| Purveyor of Fine Avatars  |
I don't have a grill on which to cook my steaks and cooking them on the stove is always hit or miss with me. But since getting my Ninja, cooking steak has been a breeze. Unlike Black92LX, I do preheat the fryer at 375* for five minutes with it set on broiler function, place the steak on a rack to elevate it and allow the air to circulate around it and cook each side for 5 minutes. Every steak comes out nicely crusted with a red center. I haven't tried cooking it with butter in the fryer, though. Perhaps I'll have to try. "I'm yet another resource-consuming kid in an overpopulated planet raised to an alarming extent by Hollywood and Madison Avenue, poised with my cynical and alienated peers to take over the world when you're old and weak!" - Calvin, "Calvin & Hobbes" | |||
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Member |
Two words: "Sous vide" I refuse to order steak at a restaurant any more as I can make it as well or better at home now. Sous vide the meat at 131.5 degrees for at least an hour, though can go up to four without any change, then sear on the hottest cast iron pan you can get with a healthy pat of butter, 90 seconds on each side. You end up with perfect brown delicious crust and everything else a perfect medium rare. Added benefit, the final sear only taking 3 minutes and the flexibility of time in the sous vide means you can get your sides ready more easily, timing of the entire meal becomes less of an issue. It does help to dry the meat when it comes out of the bags before the sear, I put them on some paper towels, blot the top, toss on my seasoning and sear, seasoning the opposite side while searing before the flip. Also, properly done, the searing is quite smokey, so either have a great hood, do outside, or pull the batteries from your smoke detectors ahead of time... been there, done that! | |||
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Member |
We use one a lot when it’s just the wife and I. Works great, we use the Dot thermometer to time the cook. Set the air frier on high and program the dot for 130 and the timer goes off when it hits that temp and after pulling the steaks they will rise up to 140 while they rest. Used to use the Alton Brown method of putting the oven on high with a cast iron skillet inside. Turn the stove eye on high and pull the skillet set it on the eye and throw the steak in. Wait 2 min and flip and put back in oven till done. The air frier does about the same without all the smoke Thermoworks dot _____________________ "We're going to die. Some people are scared of dying. Never be afraid to die. Because you're born to die," Walter Breuning 114 years old | |||
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| Thank you Very little  |
This produces an excellent tender steak, although it takes quite a bit more time.... Recently though the seals on the bags have failed for me, have the FoodSaver sealer from Costco, not sure if it's the bags or the sealer or what but it's allowing water intrusion, and has ruined a few steaks so I stopped sous vide. IF you are going to cook sous vide, you need a really good sealing machine, think I may upgrade to Costcos Weston Pro 1100. Link | |||
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| Member |
Never had the nerve to try the air fryer for a steak. The problem for me is that I had radiation and chemo for throat cancer in 2015 (no fun at all) and it left me with almost no saliva and my taste buds are kinda beat up, too. So my steak has gotta be rare and very moist or I just can't swallow it. Does the air fryer do that with a steak, rare and moist? I pretty much use only rib eye and chuck eye (the poor man's rib eye) for my steaks. I use the air fryer a lot, but mostly for chicken wings and thighs, not for beef. Bob | |||
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| Member |
Big learning curve is to get a thermometer and figure out what cook temp to reach and how high that temp will reach during resting. Once you figure that out and how long to rest the steak will be just as juicy as it can be _____________________ "We're going to die. Some people are scared of dying. Never be afraid to die. Because you're born to die," Walter Breuning 114 years old | |||
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| Banned for showing his ass |
This is what I do ... though I set me sous vide temp at 126 as I char the outside a little longer. Also, I triple seal my foodsaver bags and never had a problem with any leakage. I also prefer Outofair bags over the Foodsaver bags ... the Outofair is cheaper and a bit thicker. Works great with my Foodsaver sealer. | |||
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| Raised Hands Surround Us Three Nails To Protect Us |
Yes. I was very moist nearly melted in my mouth. If you can eat chicken from the air fryer you’ll have no issue with the steak properly done. ———————————————— The world's not perfect, but it's not that bad. If we got each other, and that's all we have. I will be your brother, and I'll hold your hand. You should know I'll be there for you! | |||
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| Thank you Very little |
Have to look into those bags, have done the double seal and that fails as well. Thinking I'll double bag it, see if that makes a difference. | |||
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Member |
 10 years to retirement! Just waiting! | |||
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Coin Sniper |
 Pronoun: His Royal Highness and benevolent Majesty of all he surveys 343 - Never Forget Its better to be Pavlov's dog than Schrodinger's cat There are three types of mistakes; Those you learn from, those you suffer from, and those you don't survive. | |||
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| Banned for showing his ass |
My foodsaver machine has a sous vide setting that makes a softer/looser vacuum ... gives a tiny bit of expansion room inside of bag. | |||
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Firearms Enthusiast |
I have never cared for beef cooked in an air fryer. I can do better other ways. Chicken in the air fryer works every time for me. Fast and simple and that crispy skin is the best. | |||
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