Tonight's dinner: an experiment with steak

[George K]

Air-fryer strip steak.

Here's the recipe:

Ingredients:

1.41 pounds New York strip steak (2 New York strip steak; 1-inch thick)

For the Garlic Herb Butter:
3 big cloves of garlic
3 tablespoons of Butter (I used salted Kerrygold Irish butter)
2 tablespoons chopped parsley
3 sprigs of fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
Salt to taste
¼ teaspoon Black pepper

Instructions:

1. Step one: bring steak to room temperature. Remove steak from packaging and bring to room temperature. Allow it to completely rest for at least 30 – an hour before working on it.
2. Step two: make garlic herb butter. First, soften the butter by leaving it at room temperature for 30 – 45 minutes before use. Wash and thinly cut all the herbs (garlic, parsley, rosemary, thyme, and oregano. Add softened butter to a bowl, then add the herbs, salt, and pepper. Add salt to your preference. If using salted butter, go light on the salt. Mix all the ingredients until well combined.
3. Step three: season the NY strip steak. Place clean, ready-to-cook New York strip steak on a plate or cutting board. Divide the garlic herb butter into half; use one part to evenly coat the steak. Ensure the seasoning gets every part of the steak—Reserve the other half for use afterward.
4. Step four: air fry NY strip steak. First, set the air fryer to 400 for 15 and preheat. After preheating, place the marinated steak in an air fryer basket to cook.
5. Step five: NY strip steak air fryer time. Cook 8 minutes on one side and turn, then cook for another 7 minutes for a well done steak. Despite being well done, this air fryer NY strip steak is perfectly seared on the outside, moist and juicy inside. Plus, this steak is very flavorful! The meat thermometer should read 160°F for well done steak. Top steak with the remaining garlic herb butter.
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I used some different herbs - fresh parsley, dried oregano, no thyme.

The recipe claims it'll be a juicy well-done steak.

I wanted to put a bit of sear on mine, so I finished it in a skillet. Unfortunately, it was well-done. I'll adjust my cook time when I do it again. It wasn't Mrs. George "hockey-puck" well-done, but more than I'd like. The butter herb mixture helped make it juicy.

Seems like a lot less hassle (and mess) than sous-vide and pan-searing. I'll definitely do it again, adjusting my cook time in the air fryer.

[Horace]

Looks good. I only use air fryer anymore for steaks. It's fine. I got a pack of thin cut choice ribeyes at costco recently. That'll be the last time I get those. Just not the same thing as a thicker steak and its grades of doneness throughout.

[George K]

Like I said, 15 minutes resulted in a well-done steak. Never again. I tried to use an indwelling thermometer, but the wire to the readout prevented the door from shutting, so it was hit/miss.

Thinking of a wireless indwelling thermometer.

Any recommendations?

[Horace]

@George-K said in Tonight's dinner: an experiment with steak:

Like I said, 15 minutes resulted in a well-done steak. Never again. I tried to use an indwelling thermometer, but the wire to the readout prevented the door from shutting, so it was hit/miss.

Thinking of a wireless indwelling thermometer.

Any recommendations?

I have one of these things. I haven't unpacked it yet after the move. After you dial in a time in the air fryer, it's not relevant. But it worked as far as I used it.