You're viewing a single thread.
It's actually really good for a reverse sear. The air circulates at a more even temp than a regular oven and can be kept at a nice low consistent heat.
Just pop it in the air fryer at 250f and bring the steak 10 degrees from your desired cooking temp and then finish it off on some cast iron.
Was looking for this comment.
I had an air-fryer long before i started to put steak in it, i just assumed it couldn't come close to doing it myself in a pan.. Till we tried it after an exhausting day. Never went back.
I would also still highly recommend finishing it off in a pan but overal the process is much easier and the steaks reliably good.
Yeap, kinda the epiphany on my end. Had a steak I was wanting to reverse sear but already had the oven set for something else. Figured the air fryer was just a fancy oven and gave it a shot. Steak came out better than normal and have been doing it ever since.
I haven't tried finishing it in the air fryer yet, been worried it might not sear correctly since it's not getting direct heat.
Try it on a smoker.
Ain't nobody got any time for that. Imo smokers are overrated for the amount of time and effort you have to deal with them.
If I want to do a fancy steak I'll usually just do a sous vide.
Thats why I love my pellet grill.
It gives you a product 80% as good with 80% less effort.
As much as I love smoking meats, steak in a smoker is disappointing every time. I've found that pan frying in cast iron with butter provides the most consistently delicious steaks. Even better than the grill because the all the tasty juices stay in the pan and infuse with the meat.
Edit: Second best is Sous vide, finishing it off on the stove for a good sear (or hit it with a blowtorch to minimize cleanup). Perfect "set and forget" method because the juices also stay with the steak and it won't cook beyond your preset temperature, resulting in a perfect medium-rare every time.