Ribeye which I got from Sainsbury's patted with ground pepper garlic rock salt and thyme then cooled airfry 8 minutes 205 c each side and then cooked in pan on really high temp with garlic butter and thyme.
Sides I just airfryed some mushrooms And broccoli seasoned and topped with garlic oil chilli powder salt pepper paprika 😀
And then just a handful of mixed salad
by ProtossMySaladPlease
25 Comments
You’re about to be hit with “overcooked” comments.
As long as you enjoyed it that’s all that matters.
But overcooked. Lol
What’s the deal with the green stuff on the plate?
Overcooked and a waste of meat sadly. We all start somewhere, I wish you to master the art of steaks! I reccomend turning up the heat and putting the steak in your pan when it’s smoking hot and just cook for a little less time. Even better if you have extra money for termometer
I’ll try cook it less last time but it didn’t taste overcooked and it was honestly really juicy and tender 😀 I shall invest into a meat thermometer so I can temp the steak next time but I had a absolutely lovely meal 🙂
I appreciate the comments And looking forward to posting a better quality steak next time, after all Life is about learning and trying something new. 💪🏻💖
You did great. Overcooked for this subs taste, but perfect for anyone who doesn’t browse the steak subreddit every day lol. This is how my wife and parents like their steak. 🥩 cheers
a beautiful medium well!
I haven’t successfully been a fan of an air fried steak even as lazy as I am now adays if you enjoyed it, well that’s all that matters but get you a cheap little outside grill maybe if you want to keep on cooking up steaks
Aye it looks like you put it down that’s all that matters.
As long as it was crunchy and moist. Looks like it was both.
Looks tasty 😋
I don’t think a first timer should be doing a reverse sear. High temp sear first, followed by indirect heat until you reach your pull temp is a smart move.
Don’t be afraid to flip the steak, the more you flip it, the more chance you give the inside to warm without overcooking the exterior. I flip once a minute typically. I only use indirect cooking for steaks on a pan if I’m past 1” thickness. Anything an inch or thinner can be done on the stove top simply by reducing heat. Great time to baste.
Contrary to popular belief, you also don’t need ultra high heat to sear it either. Anything over 350 should do it, but that pan will drop temp quick once the steak goes in so starting higher is great. Oil on the steak rather than oil in the pan will prevent smoke.
Kudos on the steak though, it’s overcooked for my taste, but if you enjoyed it then that’s a solid win.
Way overcooked unfortunately and less of the green abomination live learn eat steak
Good-ish, but that cut looks like it had a bunch of fat in it, which is harder to keep a consistent cook on. Next cut of meat, try to choose something with smaller, consistent marbling and maybe pull it sooner than later. Good thing to do is always rest your meat after cooking, but know it is still “cooking” while resting, so cook time is key.
As long as you happy bro
the sides are mediocre
I know everyone in here is going to call it overcooked but to me that’s cooked perfectly. Looks very tasty
You did about medium well.
is looking good .
You did beautifully!! It’s overdone for me, but if that’s what you like, ya nailed it❤️
Fantastic job, over cooked for me, however it ain’t my steak.
That is definitely overcooked
A tad over cooked for my tastes, but I’d still eat it with a smile.
Not terrible for a practice steak, learn from mistakes, and refine technique.
People here will criticize it for being over done but if you liked it – you succeeded!
I choose for my meat to be pretty much mooing, but I wouldn’t turn down a steak served at any temp by a friend. Steaks are like eggs; everyone knows exactly how they like them, and nobody else can do it like you can. You treated the meat right and I hope it turned out exactly as you wanted! 🤌🏾