I have a question so my oven broiler heating source is not like that it's gas flame can I still use your technique? But my air fryer has that heating source, hopefully you understand my question: ) thank you
Great video that covers alot of maybe beginner questions like, when is the pan really heated; look out for smoke; and add oil AFTER its heated. That said, I have no idea how you're bare handing that cast iron pan handle - seriously what am I missing? It has to be hot enough that your palm should be getting scorched....
I have a Tefal Easy Fry Grill, I preheat the (seperate grill) plate for 5 mins at highest temp, put in the steaks, lightly brushed with olive oil (not extra virgin) and some butter, with salt and pepper, the steaks sizzle straight away on the grill plate, then air fry for 10-15 mins, they come out tasting and looking lovely
Don't do this to your food. There's a reason he doesn't show himself cutting the meat, and its the same reason he takes a very small bite: its rubbery and inedible.
I eat steak probably 3 times a week... I feel like such a minority since I have never really cared for having a good char, less char the better for me.
The problem with them being so thick is that the outside is dry before the interior is cooked to 138F. It will reach the 140F necessary to kill off anything harmful while resting. In summer though, I remove it at less than 138F. Just my opinion and I do not like overcooked food.
Spatchcock chicken is better than Spotted Dick (a traditional British dish). I also cook chicken to 155 or 160 since its juicer. The 165 is an FDA guideline for the masses and temp rises a few degrees anyway.
If it's nasty and cold out, I do steaks in the oven in a cast iron skillet. Cooking on stovetop makes a mess with the splatter and broiling is no mess. The crust is really nice. Now i know how to prevent the curling! Thanks.
That looks "medium", approaching "medium well-done", as it's a faint pink and approaching gray. Medium-Rare is very pink around the outside with a bit of red in the middle. Rare is just the sear on the outside and red throughout.
Thanks for your experiment, we have only recently acquired our Air fryer and are in the process of learning. I must agree with the chicken . It is delicious. In the meantime I will keep our steak on the fire with traditional "hardekool wood"
Do not turn the steaks over. Leave them cook on one side only! It'll look and taste better! And preheat your air fryer for at least 5 minutes on 390° - 395°.
