Today I did something that, according to steak experts, should basically be physically impossible:

I cooked a perfect beef tenderloin in an air fryer. Not on a €3,000 titanium grill. Not over “hand-selected oak wood embers.” Not under the guidance of a man named Torben wearing a leather apron with a meat thermometer clipped to his belt.

No. I did it in a machine that usually exists to emotionally support frozen french fries.

The result was disturbingly good.

A crust like a high-end steakhouse on the outside.
Perfect pink on the inside