星期一, 7月 12, 2010

[通少推薦]香煎牛扒 (Pan-fry steak)




哩個食譜之前出過, 估唔到重新打過都打了成個鐘, 無咩時間寫其他野, 大家請好好留意貼士的部份, 那些步驟真的很緊要, 要煮到像下圖一樣, 半生熟但不會很多血其實很簡單, 我已詳細寫明, 如果問題, 歡迎提出

我不建議吃扒加汁的, 但你真係要的話, 請參考我之前個食譜:
http://hk.myblog.yahoo.com/tony-karen/article?mid=5044



Prep 準備: 15 minutes | Cook 烹調: 35 minutes | For 份量: 2 people | Calories 熱量: 1450 (Estimated/ 估計)
材料 Ingredients
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(Click the red word to see more detail)

1- 新鮮西冷牛扒2塊, 每塊約250-400克 (2 Sirloin steak, 250-400g each)
tonytsang and kareny recipy
2- 薄皮細薯仔6個 (6 small baby potato)
tonytsang and kareny recipy
3- 中蕃茄2個, 切粒 (2 beef tomato, diced)
tonytsang and kareny recipy
4- 青瓜1條, 切粒(1 cucumber, diced)
tonytsang and kareny recipy
5- 意大利鹹火腿或煙肉2塊, 切粒 (2 prosciutto or bacon, diced)

tonytsang and kareny recipy
醃料 Seasoning
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)

1- 鹽
1茶匙  (1 tsp of salt)
tonytsang and kareny recipy
2- 黑胡椒
1湯匙 (1 tbsp of black pepper)
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3- 糖
3茶匙 (3 tsp of sugar)
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4-
蘿勒碎, 非必要各2 茶匙 (2 tsp basil flake, optional)
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5- 生粉2湯匙 (2 tbsp of corn starch)


沙律汁料 Salad dressing
份量只供參考 (just for reference only)
1- 法國第戎芥辣1湯匙 (1 tbsp Dijon  mustard)
tonytsang and kareny recipy
2- 意大利黑油醋1/4杯 (1/4 cup of balsamic vinegar)
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3- 糖1湯匙 (1 tbsp of sugar)
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4- 蒜蓉辣椒醬1/2湯匙, 非必要 (1/2 tbsp garlic and hot pepper paste, optional)
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5- 百里香碎, 紫蘇碎, 非必要各1/2 茶匙 (1/2 tsp basil, thyme flake, optional)
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做法 Steps
1- 牛扒在室內透一透氣30分鐘至1小時, 用紙抹乾, 再用糖搽勻兩邊, 再用手大力拍打牛肉, 每面3次, 再
將黑椒和香草搽勻兩邊, 醃20分鐘
tonytsang and kareny recipy
2- 同時用易潔鑊, 無油起鑊, 將火腿或煙肉煎香, 隔好油, 和蕃茄, 青瓜連同沙律汁料混合成沙律備用, 薯仔於蒸爐蒸30分鐘或至腍, 混合1湯匙牛油和1/2茶匙鹽, 和沙律平均放於碟中, 牛扒煎前先兩面搽上鹽, 再拍上生粉, 大火1湯匙油起鑊, 將牛扒
煎好一面至金黃, 反轉, 再煎至另一面金黃, 放上錫紙, 包實, 待5分鐘, 再放上碟即成
tonytsang and kareny recipy
1- let the steak rest in room temperature for 1 hour or 30 minutes before dinner.  Dry the steak with the paper towel.  Brush both side with sugar.  Using a hand, beat hard on both side 3 times.  Marinade the steak with black pepper and herbs for 20 minutes.  
tonytsang and kareny recipy
2- Meanwhile, heat the non-sticky pan without oil over high heat.  Stir fry prosciutto or bacon until crispy and done.  Drain it well and mix the tomato, cucumbers, and salad dressing together.  Put it aside.  Steam the potato for 30 minutes over high heat.  Mix it with 1 tbsp of butter and 1/2 tsp of salt.  Dish it up with the salad.  Put it aside.  Brush both side of the steak with salt, and cover both side of steak a bit of corn starch before cook.  Heat the pan with 1 tbsp of oil over high heat.  Pan fry the steak until one side is golden.  Turn it over and fry the other side to golden.  Put it on the aluminum foil and cover it well.  Let it rest for 5 minutes.  Dish it up and serve it in hot.
tonytsang and kareny recipy

貼士 Tips
1- 牛扒要即買即吃, 最好不要急凍過, 煎至必須要再室溫解凍, 令熱力可以平均穿透牛扒, 用手用力拍打, 可以另牛肉鬆化, 用生粉目的是煎封
tonytsang and kareny recipy
2- 牛扒以1cm厚度, 每面煎1分半鐘為6成熟, 所以煎時, 要按厚度去調節時間, 用平底鑊煎時, 可以留意肉邊的顏色轉變, 完全變啡, 就是全熟, 半紅半啡就是成熟
tonytsang and kareny recipy
3- 要令牛肉切開時不會血流成河, 一定要煎好後, 讓它休息5分鐘, 目的是讓餘熱去收乾血水, 及降溫(越熱越多血流的), 為免牛扒變凍, 用錫紙包好就可以保暖
tonytsang and kareny recipy
1- It is recommended to buy a fresh steak instead of frozen steak.  Before cook, the steak must be completely thawed and rested in room temperature in order to let the heat go through the steak evenly while cooking.  Beat the steak hard will make the steak soft. 
tonytsang and kareny recipy
2- Pan fry 1 minutes and half to get medium for 1 cm thick steak.  Another method is to check the color of the steak while cooking.  If the side of the steak turns brown completely, it is well done. if it is half and half, it is about medium.
tonytsang and kareny recipy
3-To avoid the blood spread out when cutting the steak, make sure you let the steak rest for 5 minutes after cook.  That way, the remain heat will dry out the blood.  To avoid the steak becomes cold to serve, cover it in the foil.
tonytsang and kareny recipy

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沒有yahoo 戶口的, 可以去sina blog留言:
http://tonykaren.mysinablog.com/

14 則留言 :

  1. 我今日去買,試下換唔換你的禮物,多謝
    [版主回覆07/15/2010 02:00:00]好呀, 換啦, 多謝支持

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  2. 請問邊度買的牛扒比較正? Jusco 的40-50HKD塊ok嗎?? 因我老公好鍾意食, 我想試試整俾佢食呢....
    [版主回覆07/15/2010 02:01:00]我唔係住香港好難講比知係邊到買, 最好去啲大型啲超市, 有專人問就最好啦, 要西冷扒, 咩價錢我都唔知喎, 但最緊要係新鮮

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  3. 我有我的新空間2010年7月13日 上午2:57

    原來要這樣煎牛排. 知道了, 謝謝!
    [版主回覆07/15/2010 02:01:00]簡單, 但好多細微地方要注意的

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  4. 好似好好味...我都試下整先....^^"
    [版主回覆07/15/2010 02:01:00]試完話我知

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  5. 請問有關貼士3:係咪上碟後用鍚紙包住5分鐘,還是在pan上包鍚紙等5分鐘?
    P.S. 我噚晚煮咗你介紹嘅蜜桃豬扒,聽晚會試冬瓜辣牛肉,多謝你無私嘅分享。 煮餸唔難,諗煮咩餸先難
    [版主回覆07/13/2010 23:22:00]兩者都唔係, 係直接放上錫紙到包實, 唔好放係pan 上, 因為有餘熱的
    哈哈, 多謝你肯用我嘅食譜, 希望幫到你啦 :D

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  6. 好正呀!  原來最後要用錫紙包住的。謝謝分享啊!
    [版主回覆07/15/2010 02:02:00]係呀, 包著咁佢唔會凍親呀, 哈哈

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  7. 你呢個食譜真係好岩我呀~因為我男朋友好中意食牛扒架~^_^
    等我都試下整先!^0^
     
     
     
    [版主回覆07/17/2010 22:28:00]試吓, 無咩難度的, 最緊要啲扒正, 哈哈

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  8. 我鍾意你個 grill 呀!  咩牌子?  幾銀?  好用嗎?  清理如何? :)
    [版主回覆07/28/2010 01:40:00]我用的美加買到的starfrit, 10$加元就有, 手柄可以摺疊, 易潔鑊物料, 所以非常容易清理

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  9. btw, sirloin 都 ok, 但我0既至愛係 ribeye.  有肥紋又夠肉地.  porterhouse (即是 T-bone) 都 ok, 但好似貴少少.  ribeye 好似都係十元八塊 (US$) 一磅.  有時撞0岩超市減價, 或有0的*就0黎*到期0既, 會再平多一個幾亳一磅, or 減完仲有 extra $1.50 off 咁樣.  一塊一個人份的扒都只係 $6-8 左右, 好過0係餐廳吃廿幾三十蚊塊啦!  我試過買幾塊冰0左佢, 想食0個朝先攞番出0黎溶雪.  completely thaw 之後煎番0黎吃, 一樣咁正 (又冇雪味囉)!  調味更加容易, 落油 (香0的可落牛油) 煎, 加鹽同黑胡椒就搞掂.  不過記得鑊要夠熱, 如果唔係搞到[火合]熟咁樣, 外面唔香入面又靱, 咁就冇 feel 啦! :)
    [版主回覆07/28/2010 02:15:00]sirloin 我覺得係最平均, 唔算腍, 香, 又唔算過肥, ribeye 就夠腍身, 牛味重, t-bone 我個人唔吃, 但近骨應該都爽口, 係加拿大, 就分開三級, 超市買通常都係a (最低級), 我哩塊angus 都只係aa(中級), 我見過costco有aaa(最高級), 但好大量, 邊食得完喎
    係呀, 牛扒要大火煎封先好, 所以解凍得一定要好, 否則外熟內凍就好無謂

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  10. 咁抵?  我見過 cast iron 料的, 成廿幾蚊隻, 仲要係方型...  聽聞 cast iron 受熱好呀, 但鬼死咁重囉, 又要"打理"....  (上次我一開齋隻 cast iron 鑊就放0左入 dishwasher, 之後先睇到 instruction 話唔好...  出番0黎, 就"白"晒囉...  即刻去做 "condition", 就係同佢四要塗油, 塗到好似吳剛師傅咁--其實都好鬼好笑!--跟住放入焗爐焗佢一個鐘咁樣...  搞餐死呢.) 呢隻可以0向 stove top 用嗎?  我見你的似係電磁爐... :)
    [版主回覆07/28/2010 02:18:00]cast iron 一定貴啦, 但耐用, 唔怕刮化, 不過我哩隻係易潔鑊, 平, 易洗, 又輕, 用爛買過都唔肉痛, 哈哈, iron cast 要用多少少油
    哈哈, 所以哩啲pan都唔適合放入dish washer, 尤其是non sticky
    我哩隻可以, 不過唔可以用最大heat

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  11. 想請問可不可以用水沖洗牛扒, 因我試過放件牛扒入焗爐, 然後用broil嘅function嚟焗件牛扒, 點知就焗到件扒出晒水, 仲乾憎憎漆。朋友話因為我用水洗過件牛扒, 所以就會出晒水, 但我只係開水喉用水沖洗件牛扒, 並不是把牛扒浸在水中, 更何況我有用廚房紙巾抹乾水份, 真唔明解?????
    [版主回覆07/30/2010 04:10:00]唔關係的, 你放塊扒入焗爐, 因為熱力不會立即令表面煎封, 等同於你用中慢火慢慢煎一樣, 肉內受熱, 血水, 脂肪通通溶解, 爭先咁排出扒外, 又點會唔多水呀, 又點會唔乾呀 所以通常焗嘅, 都係大大舊, 焗完先切的, 牛扒咁薄, 用煎的方法就最好 用水洗過唔係太大問題, 但唔好沖洗太耐同記得要抹乾, 我會建議用廚房紙抹乾淨就好啦, 唔需要洗的

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  12. 好似好好味咁.. 我請問一下知唔知用咩方法可以張塊牛扒切成心形? Thanks
    [版主回覆05/26/2011 09:44:00]用紙裁剪成完美心型, 再放於牛扒上做模, 沿著心型去切

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  13. 哦... 不過應該好難切... 咁我睇上網有d人話用整曲奇果d模印住黎切又得唔得呢? 同埋切左之後煎出黎會唔會變形?定係煎好先切會好d? Thanks
    [版主回覆05/27/2011 21:22:00]曲奇果d模印同紙模都係一樣要切, 效果應該一樣的, 煎時可能會縮少少, 但未至於變形的 煎完後切, 肉汁會流失, 反而無咁好

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