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

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   I made Gordon Ramsay's air-fryer steak with a coffee and chili rub and was blown away.. His rub had 11 ingredients that created a complex, spicy, sweet, and salty flavor. In 20 minutes I had a ...

3. How to Cook Steak in Your Air Fryer - AOL

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   The post How to Cook Steak in Your Air Fryer appeared first on Taste of Home. Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach ...

4. Yes, you can cook a juicy steak in your air fryer — here's how

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5. Strip steak - Wikipedia

   en.wikipedia.org/wiki/Strip_steak

   The strip steak (sirloin steak in Britain, South Africa, and Australasia, also porterhouse steak in Australasia) is a cut of beef steaks from the short loin of a steer.It consists of a muscle that does little work, the longissimus, making the meat particularly tender, [1] although not as tender as the nearby psoas major or tenderloin.

6. Beefsteak - Wikipedia

   en.wikipedia.org/wiki/Beefsteak

   a steak which has been pounded with a tenderizing hammer or run through a set of bladed rollers to produce "cube steak". Typically made from relatively tough cuts of meat, such as the round. T-bone steak and porterhouse A cut from the tenderloin and strip loin, connected with a T-shaped bone (lumbar vertebra). The two are distinguished by the ...

7. Beef tenderloin - Wikipedia

   en.wikipedia.org/wiki/Beef_tenderloin

   Roast beef tenderloin. Whole tenderloins are sold as either "unpeeled" (meaning the fat and silver skin remain), "peeled" (meaning that the fat is removed, but silver skin remains), or as PSMOs ("pismos"), which is short for "peeled, side muscle on" [6] (side muscle refers to the "chain").

8. I tried Gordon Ramsay's recipe for air-fryer steak and it ...

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9. Cut of beef - Wikipedia

   en.wikipedia.org/wiki/Cut_of_beef

   The loin has two subprimals the short loin, from which the T-bone and porterhouse steaks are cut if bone-in, or strip steak. the sirloin, which is less tender than short loin, but more flavorful, can be further divided into top sirloin and bottom sirloin (including tri-tip), and