Dry brined 24hrs, Air fried at 212f for 30 mins until 129f internal. Hard sear on preheated cast iron pan with lots of oil 45 sec each. Still got a huge ugly gray band. Chopped it up and made a burrito bowl.
The crust was something else though, like a fresh blistered bread. Never got anything similar before.
by BanInvader69
25 Comments
It happens as long as you eat it!
It looks good asf
Awesome crust
I thought the first picture was a pic of a farm animal cock
I thought that was chicharron for a second there
No shame if it tastes good! I’ve messed up a lot of steaks that still ate just fine!
Holy crust
Looks like a broiled pork belly 🤤
I had to experiment with my air frying technique. For mine, i do 20 min at 200 out of the fridge, same dry brine. Then do sear for a min on each side. Often on the rare side but I prefer it.
No fuck up detected.
Thy crust is incredible!
Impressive sear!
Try going to an internal of 122 before searing…(for med rare)
I like toss it in the fridge or even freezer for a few minutes prior to sear when I overshoot the temp and it helps some
Well if you wanted to at least save it somewhat chop it up to use in some tacos.
129 is way too high for the precooking stage. 110 for leaning rare, 115 for medium rare, 120 leaning medium. Also let it cool down before you sear it. I even go in the freezer for a few minutes right before I sear. You’ll get minimal bands that way
You used an air fryer and didn’t expect a greyband?
I’ve yet to avoid a massive gray band on any steak I’ve ever dry brined.
Crust is otherworldly though.
Your problem was that you cooked it to 129 internal and then seared. Carryover heating alone would carry you to 135 or so without searing at all.
Next time try 115 internal and then do the exact same thing you did with the sear, and then let it rest after.
Dude the first pic
I don’t give a shit about the internal color. That’s a perfect crust. I’d eat that steak any time, any where, any way it was served. Great job.
I’d still eat it.
You should have pulled at like 115 or even a bit before that if you were planning on the reverse sear.
I like to do this sear on the fatty part especially. Good stuff
I like a gray band on my rare steaks.
Haha I thought it was a pork tenderloin