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Thicker boys need to rest a bit longer, to allow the hot surface temperature to evenly distribute to the middle, this is the secret to have it evenly pink throughout

d0708145... 1y ago

That's as maybe, but it belongs NOWHERE near an air fryer😕. (Read your earlier post)😜.

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utxo the webmaster 🧑‍💻 1y ago

If you can tell me why this is bad, you'll have my attention, this is air fry finish

Because it was the best steak I ever had

d0708145... 1y ago

I'm somewhat of a traditionalist. Seasoned (As yours was) coat the meat, not the pan with an oil of your choice. Pan fry as required for internal pinkness, rest and serve. I'm not saying it wasn't lovely, it probably was. I'd just never put my steak in a air fryer. Personal preference🫂.

utxo the webmaster 🧑‍💻 1y ago

Don't you have to finish really thick cuts in the oven?

d0708145... 1y ago

Nope, it's a tricky business, and I've cooked some very thick steaks. Twice the size of that one if I'm honest. Temp control is crucial so as not to burn the outside to a cinder and have the middle just so. It's difficult but not impossible to manage🫡.