Friday 11 December 2009

牛扒 *Steak

在小华生日那天煮了牛扒。。。好好吃哦! 还有,原来很简单也!


我太贪心了,怕吃不饱,买了两片大片的牛肉。。。最后吃到涨!



煎好后牛扒一定要在温度适量的地方rest它10-15分钟才会好吃。


牛扒配红酒, 赞!



自己随意弄的side dish,没想到好好吃也!



就是要这种效果! Pinkish pinkish 这样。。。



这牛扒做得太完美了! (不是想自夸,但真的熟度刚刚好)

食材:
牛肉...... 2 片(1 寸厚)
食油...... 1 汤匙
盐.......... 适量
椰菜花... 1 碗
芹菜....... 2 汤匙(切碎)
马铃薯... 2 粒(大粒的,切大块)
沙拉大葱... 1 粒(切片)
橄榄油...... 3-4 汤匙
锡纸...... 1 大片
架子/筷子...... 架子一个或筷子2双
现成的黑胡椒牛排酱汁(自己做也可以,很简单。想知道怎么弄,可以message我)
做法:
A) Side Dish:
1. 先把椰菜花煮水一下。
2. 把橄榄油、适量的盐和芹菜加入椰菜花、马铃薯和大葱,然后搅匀。
3. 用锡纸把(2) 包起来,然后把(2) 放入烤箱里,开大概6-7 号的温度烤大概半个钟。由于马铃薯的切法大家各有不同,建议未熄火之前先把锡纸打开来看看马铃薯是否软化了。
4. 把烤炉的火熄了后,建议把(3)继续放在烤炉里面,但烤炉的门要打开。
B) 牛肉煎法:
1. 如果牛肉是从冷冻冰箱拿出来的,那就一定先要以室内温度解冻,直到牛肉的度数和室内的度数不相上下为此。
2. 这时候开火用中高的温度烧热None Stick Pan 和食油。切记一定要锅里的油冒烟后才把牛肉放进锅里煎三分钟。在煎牛肉之前可以用少量的盐抹在牛肉上,但切记只有要煎之前再抹上,不用特地老早就腌牛肉。我建议不需要用盐。
3. 把牛肉反过来后,再用三分钟时间煎牛肉的另一面。
4. 牛肉离锅后要立刻把它放在架子/筷子上面(如图)“晾"。要切记要用稍微温的温度把牛扒 “晾”10-15 分钟。我是用自己的方法处理这一个步骤: 烤了Side Dish 后把门打开的目的就是要慢慢调整烤炉里的温度。让它留下少许的温度,然后可以把牛扒放到烤炉里"晾"。
5. 至于牛扒汁的弄法有很多种。我自己就很懒,买了现成的汁加水煮一煮,淋上牛扒即可。
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Ingredients:
2 pieces of sirloin steak
1 tbsp cooking oil
salt
1 bowl of cut brocolli
2 tbsp finely chopped parsley
2 potato, dice or cut into cube
1 red onion, cut
3-4 tbsp olive oil
1 aluminium foil
1 kitchen/cooking rack
ready made black pepper sauce
Instructions:
A) Side Dish
1. Cook brocolli in boilling water for 1-2 minutes. Drain the water.
2. Add oliver oil, a little bit of salt and parsley to potato, onion and brocolli. Stir until everything is evenly mixed.
3. Wrape (2) with aluminium foil and place it into the oven to heat for about half an hour. Turn the heat to 6 or 7. Check to see if potato is soften before turning off the gas.
4. Off the gas and leave the door open. You could leave (3) in the oven.
B) How to fry steak?
1. Please ensure the steak should be at room temperature before cook.
2. Pour cooking oil into the none stick pan and turn to medium high heat. Make sure the pan is really hot before frying the steak. You could put some salt on the steak before cooking it. I strongly recommend to cook the steak without any spice or salt.
3. Fry the steak for 3 minutes for each side.
4. Quikly rest the steak on the kitchen/cooking rack and place it in a warm place for 10-15 minutes. I did this step by placing the steak into the mildly warm oven.
5. There are lots of recipes about ways to cook the sauce. I was too lazy to prepare the self-made sauce, therefore I bought ready made sauce, add some water in it and boiled it in a small pot until it is done. Pour the sauce on steak and it is ready to serve.

5 comments:

  1. 我生日那天也是去steak house吃了牛排。。
    我那个还好,没有看到血。。
    不过没有你煎到酱美。。
    我老公的呢,每锯一次就会pit出血。。
    哈哈结果他是全程眼睛不看牛排的。。
    因为血淋淋真得有点geli...:p

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  2. 哈哈!和我老公一样!锯扒的时候不看盘,东张西望,害怕看到血淋淋后无法放入口中。我们吃过最恐怖的应该是这个了:http://trishalavittae.blogspot.com/2009/04/jardin-du-luxembourg.html

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  3. 呼!很像餐厅的牛扒。 yum yum 。。。

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  4. 想知道怎么黑胡椒牛排酱汁...可以分享下吗?谢谢!

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  5. wah~u very geng! can cook in such a 'professional' way..i dun even fry an egg before! (pai seh pai seh...)

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