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Post by NJtoTX on Jan 19, 2023 17:42:42 GMT
I don't really do this on purpose, but it works out for me.
Yesterday air fried flank steak for 8 minutes at 400/200C. Was a bit too thick. So I ate around all edges, which was great, and put away the red/purple leftovers.
This morning I sauteed onion, mushroom, garlic, pushed it to one side of the pan, and added chunks of the steak on the other side. Made a terrific sandwich as well as more stir-fry steak.
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Post by divtal on Jan 19, 2023 23:28:03 GMT
I've never used an air-fryer. But, I do like the "reverse sear" method for most meats. They say that the reverse-sear is most effective with a cut of meat that is 1" thick, or more. It sounds like your flank steak had some thickness.
Also, I like meat on the rare side, and like to use leftovers for things like "sammies."
For the reverse sear, I "google" the advised internal temperature for the rare level of the particular cut of meat, set the oven for 250 degrees, and monitor the temperature.
When the temperature is reached, I brown the meat in a skillet for 1-2 minutes on either side.
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Post by NJtoTX on Jan 20, 2023 4:22:46 GMT
I've never used an air-fryer. But, I do like the "reverse sear" method for most meats. They say that the reverse-sear is most effective with a cut of meat that is 1" thick, or more. It sounds like your flank steak had some thickness. Also, I like meat on the rare side, and like to use leftovers for things like "sammies." For the reverse sear, I "google" the advised internal temperature for the rare level of the particular cut of meat, set the oven for 250 degrees, and monitor the temperature. When the temperature is reached, I brown the meat in a skillet for 1-2 minutes on either side. I keep forgetting to try that. Then again, I've only used my meat thermometer a few times.
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Post by enigma72 on Jan 20, 2023 15:13:49 GMT
I dont like pink or as my dad said
"That cow is still mooing "
😳
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Post by gbone on Jan 20, 2023 17:41:07 GMT
I’ve made everything in my air fryer but steak. I’m afraid to. Keep thinking there’s no way it can be as good as flame grilled.
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Post by NJtoTX on Jan 20, 2023 18:30:41 GMT
I’ve made everything in my air fryer but steak. I’m afraid to. Keep thinking there’s no way it can be as good as flame grilled. I always think I'm going to do it over the coals but then I'm hungry and I don't feel like doing it. I did the flank at 400 preheated, for 8 minutes. Next time 10 or 11. It does brown.
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