Is it a bad idea to try and broil on the hottest feature this will go to sear my strip steak??
by Expensive-Anxiety-44
9 Comments
sdwindansea
With that setup I’m guessing you will end up cooking your steak just as much as searing it. I could be obviously be wrong though.
ThaUniversal
If no one here has any advice, try it and report back.
Dizzman1
I would guess that the mess you make inside it would be spectacular. And cleaning those are a royal pita!
Once in a blue moon… Sure I suppose.
But for about 70$ or so you can get a searzall type butane torch that will do a killer job… And give you really good control and… Well… #FIRE!!! Maybe do the searing outside
Barring that, countertop broilers can be had at a variety of price points that will give you up to 800 degrees or so (f) if you will be searing more frequently.
And actually pizza ovens are also a great option that if you’ve never made pizza at home before… You will not regret!
havextree
You can try but 450 seems low to me. Is your meat straight from the SV or chilled? How thick of a steak? Might work better with a thicker and chilled steak. Is the heating element at the top? I would get it as close to that as possible.
I would try and if you don’t get a decent crust after 2-4 min on one side I would say it’s probably not going to have great results. Make sure to pat it dry as much as possible to give it the best chance.
theyoungwest
I’ve made a damn good ribeye straight in an air fryer, but the crust wasn’t quite there. SV it first is just going to lead you to an overcooked and crustless steak
linux_assassin
If the extent of what your trying to do is develop crust on the steak a panini press works REALLY well.
Shockingly staggeringly well.
An oven, regardless of the name of the setting, is going to oven your steak, which is to say not do anything to develop a crust, and cook the meat through. (exception for a pizza oven that can do a real 550c)
Fun_Salamander_2220
Washing that is more work than just searing the old fashion way in a pan.
SwaidA_
I tried to do exactly this a few times with steak and chicken, I really wouldn’t recommend it. The outer texture feels more like it’s been dried out rather than having a crust. Idk how else to explain it. I think it’s just too low of a temp to actually “sear” it and get a crust at all.
IAmSagacity
If this is your choice for a sear, IMHO you should put it as close to the top as possible and use the airfryer setting on 450. It has 4 heating elements on top. 4-5 mminutes per side.
9 Comments
With that setup I’m guessing you will end up cooking your steak just as much as searing it. I could be obviously be wrong though.
If no one here has any advice, try it and report back.
I would guess that the mess you make inside it would be spectacular. And cleaning those are a royal pita!
Once in a blue moon… Sure I suppose.
But for about 70$ or so you can get a searzall type butane torch that will do a killer job… And give you really good control and… Well…
#FIRE!!!
Maybe do the searing outside
Barring that, countertop broilers can be had at a variety of price points that will give you up to 800 degrees or so (f) if you will be searing more frequently.
And actually pizza ovens are also a great option that if you’ve never made pizza at home before… You will not regret!
You can try but 450 seems low to me. Is your meat straight from the SV or chilled? How thick of a steak? Might work better with a thicker and chilled steak. Is the heating element at the top? I would get it as close to that as possible.
I would try and if you don’t get a decent crust after 2-4 min on one side I would say it’s probably not going to have great results. Make sure to pat it dry as much as possible to give it the best chance.
I’ve made a damn good ribeye straight in an air fryer, but the crust wasn’t quite there. SV it first is just going to lead you to an overcooked and crustless steak
If the extent of what your trying to do is develop crust on the steak a panini press works REALLY well.
Shockingly staggeringly well.
An oven, regardless of the name of the setting, is going to oven your steak, which is to say not do anything to develop a crust, and cook the meat through. (exception for a pizza oven that can do a real 550c)
Washing that is more work than just searing the old fashion way in a pan.
I tried to do exactly this a few times with steak and chicken, I really wouldn’t recommend it. The outer texture feels more like it’s been dried out rather than having a crust. Idk how else to explain it. I think it’s just too low of a temp to actually “sear” it and get a crust at all.
If this is your choice for a sear, IMHO you should put it as close to the top as possible and use the airfryer setting on 450. It has 4 heating elements on top. 4-5 mminutes per side.
I have this same type of cuisinarrt airfryer.