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2. I tried Gordon Ramsay's recipe for air-fryer steak, and got a ...

   www.aol.com/news/tried-gordon-ramsays-recipe-air...

   The steak I made using Gordon Ramsay's air-fryer rib-eye recipe looked beautiful. Chelsea Davis The rub was complex and super flavorful with salty, sweet, and umami flavors with a slight punchiness.

3. 55 Air Fryer Fish Recipes for Crispy Seafood Perfection - AOL

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   Pip and Ebby. Introducing the most perfectly cooked and easy-to-prepare air fryer salmon you will ever eat. Dinner is on the table in less than 30 minutes! Get the recipe: Air Fryer Salmon Related ...

4. 18 Air Fryer Recipes Our Editors Love for Easy, Speedy Meals

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   Chicken thighs have long been one of our go-to's for fuss-free meals, and the air fryer has made cooking them even faster and more efficient. To get the crispiest skin and most flavorful, juicy ...

5. How To Use Your Air Fryer To Make the Quickest, Crispiest ...

   www.aol.com/air-fryer-quickest-crispiest-salmon...

   Preheat your air fryer. Cut the salmon filets in half and season them with salt and pepper. Below, Chris Riley and Ligia Lugo—the cooking duo behind Daring Kitchen—share their go-to, 15-minute ...

6. Our Pepper Steak Is The Surefire Stir-Fry That's Infinitely ...

   www.aol.com/pepper-steak-surefire-stir-fryer...

   In a medium bowl, whisk soy sauce, vinegar, brown sugar, and cornstarch until combined. In a large skillet over high heat, heat 1 tablespoon oil. Working in batches, add steak; season with salt ...

7. Someone Finally Made a Steak That’s Good Enough for ... - AOL

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   When searing a steak — or any piece of meat — moisture is not your friend. After the steak has come to room temperature, and just before cooking, use a paper towel to thoroughly dry the meat ...

8. Rib steak - Wikipedia

   en.wikipedia.org/wiki/Rib_steak

   A rib steak (known as côte de bœuf or tomahawk steak in the UK) is a beefsteak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak is used for a rib steak with the bone removed; however, in some areas, and outside the US, the terms are often used interchangeably.

9. Searing - Wikipedia

   en.wikipedia.org/wiki/Searing

   To obtain the desired brown or black crust, the meat surface must exceed 150 °C (300 °F) [1], so searing requires the meat surface be free of water, which boils at around 100 °C (212 °F). Although often said to "lock in the moisture" or "seal in the juices", in fact, searing results in a greater loss of moisture than cooking to the same ...