Grilling with Airfryer

We've had an airfryer for a little while now. Like most of the people, we've started with fries and nuggets, but the more we used the device, the more adventurous / brave we've become. After roughly a year, we now cook dishes a bit more complicated like cakes, fishes or eggs. One of the challenge has been to master the beef cooking. While it doesn't replace the real grill / barbecue - mainly for that smoky charcoal flavor - it adds a different way of cooking. The one bonus we have with our airfryer model when it comes to cook meat, is that it's equiped with a meat thermometer and a phone app with lots of options for a precise cooking.

Here we have a piece of roughly 1,5 - 2kg of Atria's premium marbled beef, who apparently was voted World's Best Steak in 2019. Truth to be told, this cut is among the very best money can buy outside the 3 beef heavyweights that are Kobe & Wagyu (Japan), and Txogixtu (Spain). Incredibly soft and tender, almost like having a piece of grilled butter in the mouth

The bottle of Ribera del Duero has been bought online in a Spanish webshop, like most of our spanish wines.

This piece of beef of approx. 800gr. is wrapped with bacon to prevent the extremities to dry up. The bacon slices keep the meat moist and juicy during the cooking.

A probe is inserted in the meat. As we want our beef rare, the target to reach is 54° at the heart of the piece. The cooking duration is roughly 35-40min.

After the cooking is done, the beef is rested for 10min. before carving.

The result is a beef beautifully cooked, red and juicy. It is served with a creamy blue iberico sauce, and a courgettes fricassee.

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EDIT 9.5

Now with a 500gr piece of Iberico pork Pluma cooked 26min. until it reaches 61°, for a pink meat. Works a treat, but the real charcoal grill wins hands down. Unfortunately, for all the airfryer qualities, the real grill is a must for Iberico pork.