I've done the calculations in the math but I cannot receive a crispy fat crust on my steaks unless I use the air fryer, does anyone know any secrets or methods? Again, for short-term, I can only receive a crispy fat cap from a air fryer.
Usually you need to ensure the fat is salted and completely dry, then pop it in the airfryer on high and it should crispy up. Alternatively the oven works as well.