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  1. I’m sorry, but that looks terrible. For something that’s really not that hard to cook, I don’t see a need to cut corners and compromise on flavor. My go to method now is reverse broil. I cook it in the oven on low (200) until the inside reaches 110 degrees and then broil it a few inches from the broiler at 500-550 flipping it every 30 seconds until it reaches 125 inside. Let it rest 10 mins for medium rare. The crust that you develop is more even than searing in a pan and very little grey band.

  2. Pathetic… and all the delicious juices from the steak get to be enjoyed by the bottom of the air fryer.
    A pan seared steak is HARDLY an inconvenience… there’s no other way to get that crisp exterior on the steak…. It MUST cook in its own fat

  3. Thank you for sharing. Looks great. Im about to try it with some diced seasoned potatoes. Its unfortunate how negative people are now but who cares really. Good job im about to make it right now ☺️

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