I made steak using my stovetop, oven, and air fryer to find the best cooking method.
My air fryer created a juicy steak, but I was pretty disappointed with the overall results.
The stovetop method was seamless, and the dish tasted like it was from a high-end steak house.
I love steak, especially from a fancy restaurant. But the meal can easily cost me hundreds of dollars.
To find a cheaper, homemade version, I made three Angus-beef filet mignons using my stovetop, oven, and air fryer to see which method works best.
Here's how the different cooking appliances stacked up.
I left all the steaks out to dry before preparing them.
My first step was patting both sides of each filet mignon with a paper towel until they were completely dry.
I let the steaks sit out for around 45 minutes, which usually helps create a browned exterior when I cook them.
I rubbed the steaks in oil and basic seasoning.
I rubbed both sides of the steaks with extra-virgin olive oil. Then I generously coated them with salt, fresh pepper, and Italian seasoning.
I started with my usual method: the stovetop.
For the stovetop method, I used a stainless-steel pan, which is my favorite for searing boneless steaks.
I preheated the pan at medium-high for about seven minutes before adding the meat.
I cooked the steak for three minutes on each side.
I cooked the steak for a total of six minutes, flipping it about halfway through.
Previous steak recipes I've tried with my stovetop include adding butter, so I placed garlic-shallot butter in the pan at the last minute.
The result was steak-house quality.
Making steak on my stove was easy and quick, and the result was amazing.
The meat was extremely tender and melted in my mouth. I wish there was a bit more of a crust on the exterior, but it was so juicy that I almost didn't mind.
Next I used my oven.
Since the steak I bought was pretty thin, I opted to broil it.
I placed a pan in my oven and preheated the broiler on high for 10 minutes. Then I let the steak cook for two minutes on each side.
The method was quick, and the results were impressive.
After a quick cooking time, the steak's exterior was nicely crisp and the inside was juicy. But it wasn't as tender as the stovetop version.
This method also unfortunately produced lots of smoke. Even with an overhead vent on and a door open, I still set off my smoke detector.
Finally I tried my air fryer.
I use my air fryer for meals almost every day, but this was my first time cooking steak in it.
After preheating my air fryer to 400 degrees Fahrenheit for three minutes, I placed my steak into the appliance on top of some aluminum foil.
I cooked the meat for about two minutes on each side before it was done to my liking.
Although the appliance cooked my steak evenly, I didn't enjoy the texture.
Surprisingly I wasn't impressed with the air-fried steak. There was no char, so its appearance wasn't appealing either.
The meat was juicy throughout, but it wasn't as tender as the other results, and it had a chewy texture.
All three methods were easy, but the stovetop was by far the best.
All three cooking methods were quick and easy, but the stovetop was my favorite. The meat's texture was comparable to a high-end dish.
This will continue to be my go-to method for homemade steak.
Despite a painless cleanup, I was surprised by how poorly my air fryer cooked the steak, making it my least favorite method.
Using the oven was also simple and fast, but I doubt I'll use it again when I can just use the stovetop.
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