I occaisionally have to spend time in Denver. 20 years ago I had to get dinner and went across the street to Applebees (other places were a considerable walk): the worst steak I have ever been served.
Last summer I was back and close to a Ruth's Chris: that too was a disappointment, but not as bad. (barely pink for a medium rare)
At home, I rarely eat out. As you said, a descent steak in cast iron is the way to go. I cook substantially better than most local places. Having spent much time in good restaurants in both France and Italy, I guess I'm difficult to impress.
Who orders steak at Applebee's? At best it's appetizers, a chicken sandwich, a burger, or a salad.
Ever tried steak cooked in an air fryer?
I don’t prefer seared steak. I believe the flavor should come from the meat and the way it is cooked not from a layer of carbon.
Best steak I have is using a Klarstein air fryer (with glass view window).
-Marinade for 3x days with Worcestershire sauce and Dales with seasoning added.
-Thin, high metal rack (elevated 2/3rds up).
-Steaks placed towards the edge to leave a blow thru area in the center and not sear the meat.
-Seasoning on top with a layer of spray oil to prevent spices, onions, etc from blowing off.
-8 mins each side on steak setting (390), no rotisserie.
No sauce needed.
Yum, yum.
Two black labs for pan and rack pre-wash.
I was going to post the same thing on a Applebee’s thread.
Ate there twice, first time pulled a foot long hair out of my mouth.
Second time with gf’s parents I ordered the steak.
BIG MISTAKE
I was served a pile of gray mush...I couldn’t believe they actually had the gall to serve it to me.
Never Again