Perfect Ribeye Steak in an.... AIR FRYER???! Dreo Chef Maker

Is it time to forget the grill and let this smart Airfryer cook you a perfect Ribeye steak!? Let me show you how easy and effortless it is!
Dreo Chef Maker In-Depth Review: kzbin.info/www/bejne/iYvSaWWHp9l0mcU
Perfect Crispy Chicken Thigh: kzbin.info/www/bejne/hJCVfatpg8R0ipY
Amazon Link to purchase : amzn.to/3GBwtY9
(There are almost always some promotions on this item, please monitor the price. Usually in the $230 - $280 range)
Dreo Direct: us.dreo.com/products/dreo-chefmaker-combi-fryer?gad_source=1&gclid=Cj0KCQiA4NWrBhD-ARIsAFCKwWs1rggQmIIjSg6coNl0DBP-49u-alCrhBsGa2haSFnTmwOXZAi-t-IaAoO_EALw_wcB
[Full Disclosure: I may earn from purchases using the Amazon associate link above]

[@wmwiltshire]

You can remove the lower rack when using the grilling rack, less to clean up afterwards

[@genesishep]

I was lucky enough to land one of these during the kickstarter campaign for $199 so I've been happy with my investment. I just wanted to let you know that you're not doing steaks properly. Unless you truly like your steak rare like you had it then that's fine but I don't think that's the result you were hoping for. First, that probe needed to be inserted far deeper than you had it. Certainly some pieces of meat are small enough that only inserting halfway makes sense but on a large steak like that the probe should have been as close as you could get to the center. As for the sear, I'm strictly in the real butter camp but oil should work fine as well. When it comes to searing I find it's a mixed bag with it sometimes coming out perfect and others really lacking. The Taste and internal cook is always on point though. I hope you'll continue to do recipes on here and experiment. There aren't many focusing on the ChefMaker here on KZbin.

[@MrExitStrategy]

Hi there, thank you for the comment and the tips! You’re right, since I made the video, I’ve been plying with a few different things and inserting the probe deeper helps. Lately, I’ve been using the medium rare setting but add additional searing time at the end and it comes out perfectly.

[@genesishep]

@@MrExitStrategy I've been doing the same, and drizzling a bit more butter then too..Thanks for the reply.

[@ANGEL-nj1xf]

I love the medium as well and classic flavor I have tried medium rare and wasn’t browned enough for me. But medium with classic mode still has a little pink and brownness on top it’s amazing! Love your video!!! ❤

[@MrExitStrategy]

Agreed! Thank you for sharing your experience!

[@DKKDDBC]

หิวเลยครับ ที่ไทยกำลังจะเที่ยงคืน เดี๋ยวนอนไม่หลับ 555

[@MrExitStrategy]

ลงไม่ได้นึกเลยครับ 🤣

[@ShaneGuyton-mj1mv]

I would have preheated the oven first.

[@tomk4916]

Nice review! I think I’ll buy one. You didn’t mention that the machine costs $360 which is quite expensive for an air fryer.

[@MrExitStrategy]

Thank you for the comment! The MSRP is $360, which I absolutely agree it's expensive for an air fryer. However, it regularly goes on sale, as of right now it's $80 off with a coupon on Amazon ( amzn.to/48MHVwN ) which marks it down to a much more reasonable but still expensive $279. I really love this thing and I use it several times a week, I plan to do a more proper review of the unit with my opinions after using it for a couple of months. Spoiler alert: it's awesome haha.

[@GustavoMdMc]

eww the blood in the plate, I don't care how it tastes I would never eat something that looks like that

[@MrExitStrategy]

I don’t necessarily like that appearance either but it is not blood :) steakschool.com/learn/red-liquid-steak-plate-not-blood/

[@Equinoxious342]

It’s myoglobin, not blood. If you don’t like rare/medium steak then that’s ok, it’s personal choice, but no need to be a dick about it.

[@genesishep]

Aww...You do realize that you can choose your level of doneness right? Also, that isn't blood, none of the red dyes see in meat is. Anyway, I have had this machine since the Kickstarter campaign delivered them. They do a great steel, perfectly if done correctly. That prove should have been inserted much further into that steak. That's user error, not the machine. For some pieces of meat the probe is inserted only halfway but a large steak like that should have it inserted deep enough to try to reach the center. That probe was nowhere near the center of the steak. The results would have been quite different had it been done that way.

[@nancyeaton731]

@@genesishep This isn't red dye. It's myoglobin which is a liquid released by muscles when they cook.

[@genesishep]

@@nancyeaton731 Look up "Carmine" or "natural red #4." Its created using the extract of beetle shells... Yes, beetles, bugs. It is used in both processed and red meat to enhance its color. It's also used in cosmetics and has other use. I always feel badly telling people about this. It's not used by every producer but it is quite common. How do I know? Former Heath Officer and Food Sanitarian/Inspector. That job drastically changed my eating habits. You are also correct about what myoglobin is/does. You are just a bit uninformed/niave about the lengths producers will go through to make their products more appealing in hopes of a quick sale.