Is it possible to make the perfect steak in an air fryer ?
Well , we recently tried and we're less than pleased with the outcome .
It just didn't have that perfect crust that we've come to expect from a great steak .
Today , we're gonna try a couple different methods .
So follow along as we turn up the tasty .
A couple weeks ago , we tried cooking steak in the air fryer for the very first time .
We used the preset temperature guide on here , which was 370 F , which I even thought was kind of an odd number .
So today we're going to try a couple of different things .
First of all , we're going to turn up the temperature as hot as this thing will get , which is 400 F .
Also , in our last video , we coated it with extra virgin olive oil .
Today , we're going to continue to use that , but we're also going to try butter , which has a lower smoke point , which will hopefully create a better my reaction .
And then we're also just going to have a plain steak with no oil or butter on it .
Today , we're starting with two strip steaks just like we used in the last experiment .
Except I want to be able to get these all on one shelf .
I don't want one beneath the other .
I'm trying to reduce variables as much as possible as I've stated before .
I am the Tesla of T Bones , the Edison of edibles .
I don't know .
Does that seem right ?
I don't think that's what I mean , the M of meats , the da Vinci of the meats .
That's what I am today .
We're gonna go back to the experiment .
So I'm gonna cook it three different ways , but there's only two steaks .
They're big steaks a little over an inch thick .
So I'm gonna go ahead and cut these in half before I see .
I do want to mention I did salt these an hour ago .
It's really best if you salt it the day before .
We don't always have that great of meal planning around here .
So these have been salted for at least an hour .
All right .
So now that we have these cut in half , let's get them seasoned .
I think this has a smoke point .
At about 3 75 .
We use avocado oil because it has a very high smoke point and we don't want it to burn .
In this case .
I think a low smoke point might be better to help create that nice crust .
So , olive oil over here and right over here we have just a little bit of melted butter .
All right .
So we got this thing set to 400 F .
So we're gonna cook this for five minutes .
Then we're gonna flip them over , cook another five minutes .
Take the temperature , flip them cook another five minutes and see how they taste .
That's my favorite part .
All right .
While this is cooking , I just want to bring up one point that was made in the comments section of our last air fryer video .
Someone said that they had their granite countertops crack because of the air and the heat that was hitting those countertops .
So this particular air fryer vents out of the top .
But out of a sense of absolute extreme caution , we did go ahead and put a cutting board underneath if you've seen these videos before .
I mean , I'm just an impatient guy .
Well , the lady brisket uses the term meer catting where I just stare inside and just wait for this to be done .
It's been five minutes time to flip .
Well , nothing good looking about that crust right there .
I can say that for sure .
I mean , this doesn't even look as good as our last one .
None of them do .
Let's flip it over and let's give it another five minutes and then check the temperature .
All right , it's been 10 minutes .
Let's pull these out and see how they look frankly .
Not very good .
Now , it should be noted that our last experiment went for 15 minutes .
So we're at about 1 16 , about 100 degrees in the one in the middle and about 100 degrees over here as well .
I don't know , we'll give it another three minutes , check the temperature .
I mean , we don't want to overcook the steaks .
And frankly , this is one of the things I don't like about this method .
You gotta stop the heating process to check the internal temperature .
All right .
So these steaks are done cooking .
The interesting thing is is that the butter reached a higher temperature faster than these other two .
Our steak that had nothing on , it was about eight degrees lower .
So I'm gonna let these cool , uh , for about five minutes , we'll cut in and see how they look as you can see , none of these steaks look very good .
Frankly , I think we got a better result on the last cook at the lower temperature .
I've said it before on this channel .
You should never cook to time , only temperature .
Because there's so many variables that occur when cooking steak .
But this , I mean , that does not look good .
I'd call that closer to a medium .
Well , if you will , I mean , no one likes to hear that word .
Well , and with their steaks being cooked , same thing over here , I actually pulled this one out about two minutes earlier because when I checked the temp it was at 1 37 .
So I'm sure that this has risen probably another 57 degrees .
Let's see how it looks based upon , looks alone .
I think we've answered the question .
I don't think it's possible to cook the perfect steak in an air fryer .
But let's see how they taste .
Gosh , it feels terrible having wasted money on these awesome steaks to cook them and have them look like this .
I mean , it's just depressing .
It tastes fine though .
It's not dry , it's actually juicier than I expected it to be .
You can really taste that salt , you know , coming through each and every bite and that's what we figured out in another experiment .
But on looks alone , I wouldn't want to eat this on taste .
It tastes great .
You know , you're not getting the crust , but oddly , I don't feel like I'm missing it that much .
You can see the fat did get the best color on all these steaks .
I don't know , we might have to repeat it and use something with a lower smoke point .
What do you guys think we should use ?
Have you made a perfect air fryer steak at home ?
Let us know how you did it in the comments below because we're clearly a little ways away from achieving our outcome .
All right .
So right here we have the one with the extra virgin olive oil .
Very minor .
If any flavor differences between the first , it's not a huge impact despite how this thing looks , you're not gonna win a steak competition with this color .
No , way , but it is surprisingly juicy .
I'm really shocked at that .
It is not a dry steak and I've heard some chefs even say that crust and Sear Marks is overrate .
Maybe I might agree with that on Sear Marks .
I don't know about the crust .
I really am missing that nice chew that you get over here .
We have the one with the butter and I mean , and theoretically everything should taste better with butter and bacon .
Let's see how it goes .
The one thing that's sticking out to me on every bite is the salt end to end .
And I think that really speaks to the power of salting ahead of time .
Maybe picking up the slightest of butter flavor but not much .
We're doing this for you guys at home and that's why I'm doing it .
I think we answered the question .
Is it possible to cook the perfect steak in an air fryer ?
I don't think it is .
I've tried this experiment twice .
Now , someone in our last video brought up where you could air fry it and then you could sear it .
But it's like , yeah , if I'm gonna go through all that trouble , I might as well cook it in the pan to begin with and get that nice crust .
Now , don't get me wrong .
I like this air fryer .
I've cooked chicken wings in it before .
I've cooked a number of other things in it and I've been really pleased with the outcome .
Of those items .
But sorry guys , I don't see this as the pathway to the perfect steak .
But let me know if you agree or disagree in the comments below .
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Thanks for checking us out and stay tuned as we find new ways to try to turn up the tasty .
I'll see you guys soon .