Old Hong Kong Cuisines ‍今晚食乜菜 ‍奶油烤肋眼牛排 ‍第八百零六集

Melody Chiu 作者

Gourmet: Melody Chiu

California San Francisco

加州三藩市

奶油烤肋眼牛排

奶油烤肋眼牛排



材料：

2 塊肋眼牛排（1.5-2 英吋厚）

2湯匙橄欖油

4 湯匙無鹽奶油

3 瓣大蒜搗碎

4–5 枝新鮮百里香

2枝新鮮迷迭香

加鹽和現磨黑胡椒調味

做法：

第一步：

準備牛排

將肋眼牛排從冰箱中取出

讓其在室溫下恢復到原來的

溫度 30–45 分鐘

用紙巾將其拍幹

以確保良好的燒焦效果

在兩面撒上適量鹽和黑胡椒

第 2 步：

預熱鍋：

將一個大的鑄鐵煎鍋放在

大火上加熱直到非常熱

添加橄欖油並使其閃閃發光

第三步：

煎牛排：

將牛排放入煎鍋

煎 2-3 分鐘不要移動

直到形成深金黃色的外殼

翻轉牛排

將另一面再煎 2-3 分鐘

步驟 4：

添加奶油和芳香劑：

將火力調至中火

將奶油、大蒜、百里香和迷迭香

加入煎鍋

當黃油融化時稍微傾斜鍋

並用湯匙不斷地將融化的

黃油和芳香劑塗抹在牛排上

步驟 5：

檢查是否煮熟：

使用即讀肉類溫度計

檢查內部溫度：

半熟：125°F（中心為冷紅色）

五分熟：135°F（中心溫暖呈紅色）

中：145°F（中心暖粉色）

七分熟：150°F（中心略帶粉紅色）

繼續塗油並烹飪直到牛排

達到您想要的熟度

第六步：

靜置並上菜：

將牛排從煎鍋中取出

用箔紙鬆鬆地蓋住

放在砧板上靜置 5-10 分鐘

這樣可以使汁液重新分佈

從而達到最大的嫩度

逆著紋理切片

將奶油和芳香料舀在上面

完成

English Version

英文版本⬇️

Butter-Basted Ribeye Steak

Butter-Basted Ribeye Steak

Ingredients:

2 ribeye steaks (1.5–2 inches thick)

2 tablespoons olive oil

4 tablespoons unsalted butter

3 garlic cloves, smashed

4–5 sprigs fresh thyme

2 sprigs fresh rosemary

Salt and freshly ground

black pepper to taste

Directions:

Step 1:

Prepare the Steaks

Remove the ribeye steaks

from the refrigerator and let

them come to room temperature

for 30–45 minutes.

Pat them dry with paper

towels to ensure a good sear.

Season generously with salt and

black pepper on both sides.

Step 2:

Preheat the Pan

Heat a large cast-iron skillet

over high heat until very hot.

Add the olive oil and let it shimmer.

Step 3:

Sear the Steaks

Place the steaks in the skillet

and sear for 2–3 minutes

without moving them,

until a deep golden crust forms.

Flip the steaks and sear the

other side for another 2–3 minutes.

Step 4:

Add Butter and Aromatics

Reduce the heat to medium.

Add the butter, garlic, thyme,

and rosemary to the skillet.

As the butter melts,

tilt the pan slightly and use a

spoon to continuously baste

the steaks with the melted butter

and aromatics.

Step 5:

Check for Doneness

Use an instant-read meat

thermometer to check the

internal temperature:

Rare: 125°F (cool red center)

Medium Rare: 135°F (warm red center)

Medium: 145°F (warm pink center)

Medium Well: 150°F

(slightly pink center)

Continue basting and cooking

until the steaks reach your

desired doneness.

Step 6:

Rest and Serve

Remove the steaks from the

skillet and let them rest on a

cutting board for 5–10 minutes,

tented loosely with foil.

This allows the juices to

redistribute for maximum

tenderness.

Slice against the grain and

serve with the butter and

aromatics spooned over the top.

Serving Suggestions:

Pair with creamy mashed potatoes,

roasted asparagus,

or a simple arugula salad.

Add a side of garlic bread for a hearty,

indulgent meal.

Thanks for Watching