The steak was pretty good. I need to develop a searing method before air-frying it though. I think I am losing a lot of the flavor to drippage or something because while it is pink in the center, it doesn't quite have that wonderful layering that you would get on the grill because of the high temperature sealing all the flavor in.
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Yeah, depending on the cut a lot of people have moved to a reverse sear method. Do you have a small induction cook top? It might be worth getting one of those and then a small pan to really get that sear you are looking for. I know you don't want to buy a bunch of extra stuff though. I can respect that. Even a George Foreman (rest in peace) might give you the sear you want.
I have induction and a pan. So get that thing super hot, throw the cut of meat on there for just a few seconds per side and THEN put it in the air fryer? Is that what you are suggesting? any oil involved ?
That would be the direct sear method, the other alternative would be to hit the air fryer first, then pull it when it is a bit less than where you want it and throw it in the screaming pan to put the reverse sear on it. You would definitely want some kind of fat in your pan like butter or oil to ensure a crisp sear. You might want to hit YouTube just to make sure I am explaining it right.
Ok so I did a pre air fryer sear yesterday on a mid-range steak. I used sunflower air and made the steak scream when it got in the pan. I think i did a better job searing it on one side than the other because it was more grey than brown but the end result was a much jucier steak overall. Even though this is cooking 101, I appreciate the tip because it changes the flavor a lot.
I'm glad it worked out for you! I know what you mean about not getting the sear on one side. I get that with my flat top griddle sometimes. Next time you will need to try the reverse sear and see if there is much of a difference.