We tried to make the perfect air fried steak. Having a case of deja vu? Don’t worry, we’ve done this experiment before. Here we go again….round TWO!
Where Did We Go Wrong?!
We recently tried to make the perfect steak in the air fried and (unfortunately) were less than pleased with the outcome. It just didn’t have that perfect crust that we’ve come to expect from a great steak. Maybe we just have high standards? Either way. This time we tried a couple of different methods.
For our last steak experiment, we tried air frying a steak for the very first time in Red Meat Lover history. We used the preset temperature
guide on our Ommo Air Fryer, which recommended frying the steak at 370 degrees Fahrenheit. Today we’re turning up the temperature (and the tasty) to 400 degrees Fahrenheit.
Also in our last experiment, we coated the steak 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 and will hopefully create a better mired reaction), and we’re also going to have a plain steak with no oil or butter on it.
We are using tasty strip steaks for this experiment!
Do you ever wonder what we look for when buying steaks? How do we choose the best MEATS to turn up the tasty? Check out this post where I explain the different USDA Beef Grades and how they affect the flavor of da meats.
I like to think of myself as the Tesla of T-Bones, Edison of Edibles… the DaVinci of Da Meats!
Before we get into the results, I salted the steaks on hour before cooking. It’s really best if you salted them the day before, however, we don’t always do that great of meal planning around here. We air fried the steaks for 5 minutes on each side. I cooked the steaks to an internal temperature of 165 degrees Fahrenheit. Remember: cook to temperature, not time!
Time to Taste the Results:
As you can see, none of these steaks look very good. Actually, I think we got a better result from the first air fry steak experiment. On looks alone, I don’t think it’s possible to cook the perfect steak in an air fryer.
But how do they taste? They are actually juicer than I expected it to be. There wasn’t a huge taste difference between the oil, butter and plain salted, either. With an air fried steak, you’re not getting the crust, but oddly, I don’t feel like I’m missing it that much. The one thing that’s sticking out to me on every bite is the salt at the end – that really speaks to the power of salting ahead of time. You’re not going to win a state competition with this color, but it is surprisingly juicy. I’m really shocked at that.
However, on looks alone, I wouldn’t want to eat these steaks. Don’t get me wrong- I like this air fryer! I’ve cooked chicken wings and a number of other things in it and have been really pleased with the outcome of those items. But sorry, guys, I don’t see this as the pathway to the perfect steak (insert shrugging emoji here).
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 the perfect outcome. Don’t forget to subscribe to our YouTube channel and stay tuned as we find new ways to turn up the tasty!
