31
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.
3 comments
Log in to join the discussion
Log In3 Comments
margaret_gonzalez251mo 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.
7
sage_ramirez421mo ago
My dad said the same thing about air fryer steaks until I made one for him last week. That dry brine step you did is everything, just like @johnson.jason said. I go 400 degrees for 10 minutes with a thick cut, and the crust gets seriously good. It's not my cast iron, but for a quick weeknight cook it beats firing up the grill. What cut of steak do you usually use in there?
4
johnson.jason1mo 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.
2