i use a parring knife and one cut goes right thru..locks like you did alot of sawing to get through it...salt pepper montreal steak seasoning lil garlic both sides let it sit 30 mins before I pan fry it 3 mins per side 120f internal...let rest 6 mins n enjoy...oh yes a tab of butter on top...
Looks like some good seasoning, friend! It does pierce my heart to see you use a fork to flip it, brother. May I politely suggest that tongs be used for flipping, so the seared surface does not weep its delicate and OH! so desired deliciousness away. Peace!
I had to play it around a bit with time and temperature but once I got to know it well enough I make damn good steak. I use paper plate made for air fryer also.
@@narkynorm not really. This particular model could never get that hot because the entire shell is made of plastic so it would melt itself before it melts anything around it
I totally agree with you. I was moving different for the video. But the other purpose for the preheat is to get that bottom part hot enough to give a little sear when you lay the steak on it.
Straight facts bro there is literally none at all. That’s the trade off to using an air fryer for steak. I would only recommend this method if you don’t have a choice like if you live in a dorm or something like that. My wife don’t mess with beef so I don’t want to dank up my house with that luscious steak smell. But yeah I agree with you, no crust is no bueno.
@@ericvillejust a heads up mate - I didn't see you pat the steak dry at all prior to seasoning and cooking it, and we could see liquid pooled on the plate. Browning will absolutely NOT occur until moisture is driven off, so ideally you'd pat the steak dry, rub it with a little oil, and season it on both sides immediately prior to putting it in the air fryer. Otherwise, you could season it the night before, and then place the steaks uncovered in your fridge overnight, with the steak on a wire rack over a small sheet pan. That helps dry out the surface even more, and dryness + fat should aid in better crustification!
i use a parring knife and one cut goes right thru..locks like you did alot of sawing to get through it...salt pepper montreal steak seasoning lil garlic both sides let it sit 30 mins before I pan fry it 3 mins per side 120f internal...let rest 6 mins n enjoy...oh yes a tab of butter on top...
Just made a ribeye in the airfryer last night. So amazing
You didn’t ‘make’ the steak, you cooked it. Surely you had the birds and bees talk with your parents when you were a child?
Looks like some good seasoning, friend! It does pierce my heart to see you use a fork to flip it, brother. May I politely suggest that tongs be used for flipping, so the seared surface does not weep its delicate and OH! so desired deliciousness away. Peace!
Thanks guys. I appreciate your advice and I promise I will stick to tongs in the future.
You can cook it from frozen in an air fryer... or on a pan. Helps ensure it stays medium rare
Awesome job sir, I'd be tempted to flip it for real every two mins! Thanks for sharing
Nicely done. Good casual presentation.
I had to play it around a bit with time and temperature but once I got to know it well enough I make damn good steak. I use paper plate made for air fryer also.
Just cook your steak and add the butter last when you remove it You get a crust that way
@@trevormangus7832 this is sound advice. Thank you sir
My Air Fryer is on its way..... Tomorrow is steak night! Thanks for your presentation and tips! 👍
@@Dr.StephenH2017 I wish you guys an amazing steak night with some nice sides and drinks. If you got any shots please do one for me
Thank u 4 sayin “PAUSE” after the meat comment👍🏾😂😂
A good cut of steak only needs Salt and Pepper
Totally agree, especially if you’re on the grill
Thanks!
Season the sides too man
Oven knobs will be melting at that heat.
@@narkynorm not really. This particular model could never get that hot because the entire shell is made of plastic so it would melt itself before it melts anything around it
Bro that sneeze scared the shit outta me
@@jonathanshorten23 lol my bad bro I don’t know why I didn’t edit that out
@@ericvillebut bro!!!! I used your method holy cow thank you bro!!!! Seriously!! Thank you
How do you have an extra air fryer basket?
My wife doesn’t eat pork or beef so we had to buy two air fryers
How did the butter not burn at 450 and fire alarm not go off?? I tried steak in air fryer a few times and every time alarm went off.
Looks good. But you defeating the preheat process by leaving it open too long. Hopefully this was for the video only.
I totally agree with you. I was moving different for the video. But the other purpose for the preheat is to get that bottom part hot enough to give a little sear when you lay the steak on it.
You couldn’t hardly cut it. Tough
I think it was just the shitty knife😔
bro that steak doesnt got any crust
Straight facts bro there is literally none at all. That’s the trade off to using an air fryer for steak.
I would only recommend this method if you don’t have a choice like if you live in a dorm or something like that.
My wife don’t mess with beef so I don’t want to dank up my house with that luscious steak smell.
But yeah I agree with you, no crust is no bueno.
@@ericvillejust a heads up mate - I didn't see you pat the steak dry at all prior to seasoning and cooking it, and we could see liquid pooled on the plate. Browning will absolutely NOT occur until moisture is driven off, so ideally you'd pat the steak dry, rub it with a little oil, and season it on both sides immediately prior to putting it in the air fryer. Otherwise, you could season it the night before, and then place the steaks uncovered in your fridge overnight, with the steak on a wire rack over a small sheet pan. That helps dry out the surface even more, and dryness + fat should aid in better crustification!
3 things… 1st blow your nose! 2nd talk faster and 3rd get better knives!