Air fryer ruined my steak. Here's why I'll never do it again.

So I was at a BBQ at my buddy's place in Denver last weekend, right? He pulls out this amazing ribeye from his air fryer, says it's the only way. I tried it at home the next day with a nice thick cut, 400 degrees for 12 minutes. Came out like a hockey puck on the outside and still raw in the middle. I think the fan just blasts all the moisture out too fast. Has anyone else had that problem with thicker cuts of meat in their air fryer?

2 comments

2 Comments

tylermurray1mo ago

Wait, your buddy is cooking ribeyes in Denver air fryers?

jones.brooke1mo ago

Isn't it wild how air fryers are taking over everything now?