Air fryers can be great for many things, but how about meats? Today I test every meat I have by cooking 100% with the air fryer. Some of the meat are so good that it got me by surprised. Others not so much.

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#AirFryer #Recipe #Steak

Today I'm gonna show you how I took my air fryer to

a complete new level and this is our third episode of I cooked every meat.

Of course we started off with a toaster oven and every single meat I cooked was absolutely perfection.

I mean to say that this is mouthwatering is just an understatement.

Then we move right into a smoker and to say that those come out juicy is just basically unfair.

I mean take a look at that it is the definition of juicy meat.

And what I really want to know is to find out which 1 works and which 1 just don't.

My goal is to give every meat a hundred percent to make sure every single 1 of them come out perfect.

This is I cook every meat with an air fryer so let's do it.

And we're gonna start off with a beautiful ribeye steak.

As many chefs will tell you the ribeye is 1 of the most flavorful steaks there is.

And as you can see this is a prime steak.

And you're able to tell that because of this wonderful marbling.

I know for a fact my airfryer does not get over 400 degrees Fahrenheit.

And to me the best thing there is in a steak is a crust and to be able to form a crust you must avoid moisture.

And 1 of the great ways to do that and also season your steak all the way through is to do something called dry brine.

And that is exactly what I'm doing right here.

By seasoning the steak with salt and putting on my refrigerator to dry brine it will accomplish both things.

And I'm hoping that this method will work perfect for the airfryer.

the way through all there's left to do is to put

it on a cooling rack so that it can rest on my refrigerator overnight.

And the very next day this is what it looks like.

The dark coloration is a sign that the dry brine worked perfectly and that is exactly what you're looking for.

The next thing to do is to add whatever other seasoning you like.

My usual and what I always recommend is freshly ground black pepper and garlic powder.

To me that's the perfect way to season a steak.

But there's 1 other ingredient that I really enjoy and that is smoke and there is no way you can produce that with an air fryer.

So to compensate that and add more flavor I threw in a little bit of smoked paprika and onion powder.

I set my air fryer to the highest setting which was 400 degrees Fahrenheit and as for time I gave it at 8 minutes.

I threw my steak in and let the air fryer do its thing.

As it was cooking I decided to make a simple compound butter and I started off with room-temperature butter, garlic paste, dry parsley and a little bit of shallots.

Now all there's left to do is to mix it well and your compound butter is done.

And by that time my steak was done which I was aiming for an internal temperature of 135 degrees Fahrenheit.

And as you can see this is what I was left with.

I mean you can clearly see that it's missing 1 thing and that is a crust.

I really wish I could just grab my flamethrower and just go to town like there's no tomorrow on this beautiful steak.

But hey hey hey hey this is an air fryer episode let's not get carried away.

But 1 thing that is coming out of the steak is a wonderful smell but the crust needs some work.

And as you can see here the edge of the cap actually got a little bit overcooked but it has a nice crust.

As my steak was resting I threw in the compound butter.

You want to make sure you spread it all the way through and most important let the butter do its thing.

Once it was rested for 10 minutes it was time to carve.

And I started by removing the cap and taking my first slice and when I did check that out.

I mean it does have an overcooked gray band but the middle is perfection.

If you think it's overcooked it's interesting because I made a poll on my Instagram and 59% of people say that it was cooked perfectly.

And as you can see 1 thing I can say is that it's a juicy steak.

Regardless if you like the gray bin or not we can all agree to that.

And as far as the cap goes this is what it looks like.

As expected the edges are completely overcooked but hey there's still a little bit of pink in there which I do like.

And As I grab my first piece to take a bite this is what it looks like and nothing is more important than the taste.

And I mean let me tell you something this is not bad it is a very flavorful steak because of all the spices.

It's still quite juicy and it does taste great.

Let me grab my flamethrower and you'll see well how, oh get back to normal no flamethrower on this episode.

But with all seriousness if you are in a hurry and you just want

to throw it in and forget about it this is not bad.

I mean the result speaks for itself and especially if you only have an air fryer to cook your meat you will be happy with this.

Moving on to the next 1 is gonna be a beautiful pork tomahawk and this 1 is gonna be real good.

If you are unfamiliar with it let me explain.

It is basically a 2 inches thick pork chopped with a bone.

It is completely French which means to clean out the bone And if there's 1 thing that this cut does is make an impression.

In order not to waste any seasoning I like to put

This allows me to reuse the seasoning that just falls off.

And talking about that I started with coarse salt followed by black pepper, garlic powder, smoked paprika, onion powder and to finish it off and give a nice kick chipotle powder.

Now all there's left to do is to rub it well and make sure every single edge is coated.

And as you can see by the time I was done I have a perfectly seasoned tomahawk.

To ensure that my fat will render and get nice and crispy I decided to score it.

The only thing you want to avoid is to cut all the way through the meat.

Now since we had a problem with the crust I decided to do something different.

This is a cast-iron plate that I normally use for grilling and it is fantastic.

And as we all know cast iron really holds its heat.

So I threw it in my airfryer and set it for 400 degrees Fahrenheit for 20 minutes and I let that thing preheat and get as hot as possible.

My hope is that it will give me a wonderful crust.

Once it was preheated I took it out and hear this.

I set the air fryer to 400 degrees Fahrenheit and 12 minutes.

As it was cooking I decided to make a sweet garlic sauce to go along with it.

And this 1 is so good that it can go along with many other meats.

I started by melting 1 tablespoon of butter.

Throw in 3 cloves of minced garlic and let it cook.

You don't want to cook it all the way through as soon as you're smelling some aromatics throw in 1 tablespoon of white vinegar followed by a teaspoon of fish sauce and 4 tablespoon of honey.

Mix everything well and keep it under medium-low heat.

You're basically trying to get the moisture out as much as possible.

This allows your sauce to thicken it and produces an incredible flavor.

Keep in mind that if it gets too thick you can always add a little bit more water.

But once you're happy with the consistency your sauce is done.

As you can see it's almost like caramel and a wonderful sauce to go along with pork and seafood.

And once the sauce was done so was the tomahawk.

It had reached an internal temperature of 145 degrees fahrenheit.

And let me tell you something that looks pretty good.

And this is looking so good that I want to try it without the sauce first.

And as I took the bone out and went for my first slice this is what it looks like.

If that's not perfectly cooked pork I don't know what is.

And as I went for my first bite oh that is phenomenal.

That is what an air fryer was made to do.

As you can see sometimes I get a little carried away because I'll tell you 1 thing it tasted perfect, juicy to the max and absolutely delicious.

But we still got the sauce to give it a try And as I threw in my sauce I mean come on how is that not gonna be amazing.

And as I went in for my first bite with the sauce oh I

mean this sauce is so good that I had to go in for way more.

I'm telling you be careful with the sauce.

If there's 1 thing I can recommend you doing on this video is to give this 1 a try.

Making this pork tomahawk on the airfryer was absolutely perfection and something that I will always be doing moving forward.

If there's 1 thing we all love is a nice juicy cheeseburger and making it on the grill is perfection every single time.

I mean I've made some incredible burgers even some crazy deep-fried ones which was absolutely fantastic.

And if there's 1 test that I'm really looking forward is to cook a cheeseburger on the airfryer.

These are brioche buns and I think it's perfect for any cheeseburger.

If you need a recipe make sure you check out Guga's buns.

I've already made a video on it and they are fantastic.

to do when making good cheeseburger is to toast the buns.

So I threw them in the air fryer at 400 degrees Fahrenheit for 4 minutes and once I took it out yes That's what I'm talking about.

And as you can see every single edge is toasted to perfection.

I like to grind my own beef that allows me to cook my burgers exactly the way I want it.

But if you are buying your own ground beef you should always cook it all the way through.

Usually I just smash them directly on the grill but since we're gonna be using the air fryer I gotta get creative and for that you can use anything you like.

I like my burgers extra smashed and as you can see that's exactly what I did right here.

Even though it looks humongous now keep in mind that it will shrink.

To season it I kept it pretty simple I only added salt and pepper nothing else.

Threw them in the air fryer container and made sure to season both sides.

Set my air fryer to 400 degrees Fahrenheit for 6 minutes.

Pushed in the burger patties and let it cook.

As it was cooking I decided to make an easy and simple sauce And I started with 1 part mayo, 1 part ketchup, half part mustard and as much sweet relish as you like.

This is an easy simple sauce that goes along with many cheeseburgers.

Once 5 minutes was up I pull out my burgers and As you can see they are almost fully cooked.

Throw in the good old American cheese and let it melt.

After exactly 1 minute it was time for the assembly.

The first patty followed by the second 1.

And of course to finish it off we gotta crown it with the bun.

I would say it's not normally what I'm used to but hey it does smells fantastic.

It seems like the cheese is not gooey enough.

And of course we gotta go in for the cross-section as I cut it open check that out.

I mean with all honesty this is not what I'm used to but hey let's take our first bite.

And as I did I mean it's a burger I would say it's not the best burger I ever had and if you're in a hurry and you want to eat something quick it's okay.

I will tell you 1 thing it did not blow my mind but it's doable.

I would love to know your opinion on what you think of this cheeseburger.

Make sure to leave the comments down below.

But by far it is not perfection like this.

Now of course we're gonna try some seafood and for today I chose tuna and as everyone says tuna is the king of all fish and I was very lucky to get these 2 beautiful steaks.

To be specific we call them tuna steaks And the color on them is just fantastic.

Whenever you are buying tuna friends make sure they look like that.

Now since I have 2 steaks I decided to cook 2 different ways.

That way we can find out which way is best to make it on the air fryer.

And for the first 1 I started by throwing a little bit of roasted sesame seed on my steak plate.

And I definitely recommend roasted sesame seeds because if you remember the airfryer does not get that hot.

Then I went ahead and seasoned the tuna and started with a little bit of salt followed by freshly ground black pepper.

You want to let the salt sit for at least 5 minutes.

As you already know you allow the moisture to escape making your tuna super sticky because that's exactly what we need to do this step.

You gotta try your best to make sure every edge is covered but as you can see that is almost impossible.

After preheating the cast iron for 20 minutes I added a little bit of oil and immediately followed by the tuna.

And my thought is that the oil will heat up even more and give it a nice crust.

Set it to 400 degrees Fahrenheit to cook for 4 minutes.

To go along with our sesame tuna I made a very simple dipping sauce.

I started with low-sodium soy sauce, followed by ponzu sauce, cherry vinegar and finished it off with chili flakes, also known as gochugaru which is a Korean spicy chili flakes.

As I was done with the sauce my tuna was ready.

Here's the result I got for cooking it for 4 minutes.

It does look like my sesame seeds got a little bit more toasty and I was hoping to have a nice raw center but as I took my first slice check that out.

We got a little bit of raw but some of them were just like medium-rare, which is okay it's not bad but I was hoping for less.

I mean by no means is it perfect but it's pretty good.

Remember this was done in an air fryer and as convenient as it gets just throw it in and do nothing.

But hey what really matters is the taste and

try without the sauce first just to see the texture.

As you can see you can tell a little bit of the edges are overcooked But as I took my first bite not bad it is good.

I mean I wish it was less cooked in the middle but hey it's still good.

It's something that I can have anytime and the air fry just made it way too easy to do.

I do have a feeling the dipping sauce will make it a lot better Because as you know the edges are a little bit overcooked this will make it nice and moist.

And as I took my first bite yes that is good.

You definitely want to eat this with a dipping sauce.

But remember we had 2 So the next 1 I want to

do a completely different and I'm gonna make it blackened tuna.

So I started with the master of all seasoning which is salt, followed by my rub, which talking about that it's super easy to do.

We start with black pepper, followed by garlic powder, smoked paprika, onion powder, dried thyme and brown sugar.

As you can see it looks fantastic on this tuna.

Using the heated cast-iron method I threw it in.

Set my air fryer to 400 degrees Fahrenheit to cook it for 8 minutes.

And once the time had elapsed this is what I got.

I mean that does not look bad it looks like a nice well cooked tuna to me.

And if you've never had tuna there's a reason why they call it tuna steak because just like swordfish it does resemble a steak.

And as I took my first piece out it looks like it was cooked just right.

There's a still a very little amount of pink left which is totally okay with me.

But the important thing is how is it gonna taste?

And as I took my first bite it's alright.

If you ask me which 1 do you prefer Guga this 1 or the previous 1?

Now this 1 you might have never heard of it.

I know it looks like chicken nuggets but trust me it is not.

It is something that I definitely recommend you give it a try and be open-minded because if you're not you definitely not gonna try.

No we're not talking about actual bread we're talking about this.

If you are unfamiliar with sweetbread let me explain.

To be more specific sweet bread is the organ meat for sinus gland and pancreas.

They are mostly common from veal or beef.

And I know it doesn't look appetizing but I'll tell you

The first thing I like to do is to brine it, That will extract any blood that is inside.

And to do that it's pretty straightforward just throw in a little bit of water and salt.

Whisk it well until the salt is completely dissolved.

Throw in your sweetbread and let it brine overnight in a refrigerator.

The very next day take it out and pat it dry.

Make sure you get the brine out as much as possible because it's quite slippery.

Just like regular beef this 1 comes with a silver skin and as you know silver skin is tough and it's gotta go.

But the great thing about is that if you grab a sharp knife it's an easy thing to do.

As you can see by the time I was done you can now appreciate the marbling and there is a very good amount of it.

The next step is to cut them in manageable pieces.

You don't want to cook the whole thing because the brownies is what makes it taste really good.

So for this specific 1 I separated them in 4 pieces.

For the seasoning remember there is no need to add salt.

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I cooked every MEAT in an AIR FRYER | Guga Foods