Bro really spent a minute telling us the steak was frozen and why it was frozen and why we would be upset over a frozen steak

Cast iron is best... im not being poisoned by chemicals, non stick can't handle high temperatures, not to mention u can't use metal utensils with non stick, this guy is doing everything wrong

Thank you

So how do you cook it ?? No link. Nothing. Where’s the beef.

Change your air fryer use a ninja foodie pro. It will make you change your mind

bullshit...not every body has a working oven

Spent a MINUTE telling us the steak is frozen, milking that KZfaq ad revenue

Drinking a beer and talking about the birds real argument? Sub-feckin'-scribed. Also an informative video

6-7 minutes each side or in total for dry brine ?

I have a question so my oven broiler heating source is not like that it's gas flame can I still use your technique? But my air fryer has that heating source, hopefully you understand my question: ) thank you

Walmart steaks suck

hokay, so were learning how to overcook a steak. Ive shot a man for less

Nice Job

Great video that covers alot of maybe beginner questions like, when is the pan really heated; look out for smoke; and add oil AFTER its heated. That said, I have no idea how you're bare handing that cast iron pan handle - seriously what am I missing? It has to be hot enough that your palm should be getting scorched....

Melted butter when it’s raw . Cook it . Toss it again in melted butter . Let it sit . It’s simply amazing without that deep fried feeling on the body

Thanks dude. I struggle with pork tenderloin all the time! Giving this a go tonight and will be the first time on the bbq!!

Thank you for this! 🙏👌👍🎉🎊💐

I have a Tefal Easy Fry Grill, I preheat the (seperate grill) plate for 5 mins at highest temp, put in the steaks, lightly brushed with olive oil (not extra virgin) and some butter, with salt and pepper, the steaks sizzle straight away on the grill plate, then air fry for 10-15 mins, they come out tasting and looking lovely

I have heard the key for air fryer steaks is to cook them from frozen. About 9 minutes per side at 400 degrees for medium rare.

Lard. The other oils are inflammatory

Demeyere Atlantis has entered the chat.

What a fucking dumb video. Blocked.

Minute of my life wasted you never showed anything

Pressure washer. Done! 👍🏻

Don't do this to your food. There's a reason he doesn't show himself cutting the meat, and its the same reason he takes a very small bite: its rubbery and inedible.

I don’t cook steak often but thanks for the vid will def help

I eat steak probably 3 times a week... I feel like such a minority since I have never really cared for having a good char, less char the better for me.

Canola oil is a no no!!!!!!! U lost me there BRO!! Do your research.

Thanks. And wow I didn’t know porterhouse pork chops existed until a friend gave me a few

The problem with them being so thick is that the outside is dry before the interior is cooked to 138F. It will reach the 140F necessary to kill off anything harmful while resting. In summer though, I remove it at less than 138F. Just my opinion and I do not like overcooked food.

Spatchcock chicken is better than Spotted Dick (a traditional British dish). I also cook chicken to 155 or 160 since its juicer. The 165 is an FDA guideline for the masses and temp rises a few degrees anyway.

If it's nasty and cold out, I do steaks in the oven in a cast iron skillet. Cooking on stovetop makes a mess with the splatter and broiling is no mess. The crust is really nice. Now i know how to prevent the curling! Thanks.

Actually cook my ribbon stakes on the grill I use actual charcoal, no propane at all.

Cooked for 90 min at 300 degrees, and they were dry.🤨

@ThatVeganTeacherKZfaq

@That Vegan Teacher

@ThatVeganTeacherKZfaq

@ThatVeganTeacher

That looks "medium", approaching "medium well-done", as it's a faint pink and approaching gray. Medium-Rare is very pink around the outside with a bit of red in the middle. Rare is just the sear on the outside and red throughout.

Reporting this video 😂😂

Good Lord that was a lot of mustard.

My gas broiler will scorch that steak putting it that close.

Y’all left half the chicken on the bone.

Dude great job on this. We are bringing it back for 2024. Would love to chat about some content

I'm trying this tonight! 🍖

Guy yapped away and did nothing, then expects us to floor watch the other video lmao. What a joke

your face vs your face

Thank you

Thanks for your experiment, we have only recently acquired our Air fryer and are in the process of learning. I must agree with the chicken . It is delicious. In the meantime I will keep our steak on the fire with traditional "hardekool wood"

450° just can’t get that Maillard going…