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PSA: My sister-in-law swore you can't get a real sear on steak in an air fryer, but my ribeye last night proved her wrong.
I got a perfect crust by patting the steak bone-dry, using a heavy coat of just salt and pepper, and letting it sit uncovered in the fridge for 8 hours before cooking it at 400 degrees for 9 minutes, flipping once.
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margaret_gonzalez255d ago
Honestly, the crust is okay but it's not the same as a cast iron sear. You just don't get that same deep flavor.
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johnson.jason5d ago
The dry brine in the fridge is the real key for that crust. It pulls moisture from the surface so it sears better. Your sister-in-law needs to try your method.
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