自己動手做,牛排是最簡單,也最美味的料理。
#嫩角尖沙朗牛排
#美國牛排新品項
材料:美國嫩角尖沙朗牛肉、橄欖油、胡椒、海鹽、蒜頭、迷迭香。
![](https://img.haomeiwen.com/i6291699/ce172520ad910e50.jpg)
![](https://img.haomeiwen.com/i6291699/61a0e9d37136b60e.jpg)
![](https://img.haomeiwen.com/i6291699/9e24b91153a54261.jpg)
![](https://img.haomeiwen.com/i6291699/6ce391d067baf0f1.jpg)
![](https://img.haomeiwen.com/i6291699/3fc3a26366b68054.jpg)
![](https://img.haomeiwen.com/i6291699/00e13469fcad94f6.jpg)
![](https://img.haomeiwen.com/i6291699/0a21a7af15a948c7.jpg)
![](https://img.haomeiwen.com/i6291699/23643aba104a51d3.jpg)
![](https://img.haomeiwen.com/i6291699/e75ab69bd91ced4b.jpg)
![](https://img.haomeiwen.com/i6291699/28a57572b010a31f.jpg)
煎牛排好吃秘訣:
1.牛排要挑選厚度足夠、油花均勻部位
2.拿出冰箱要先解凍,常溫靜置2小時
3.平底鍋或鑄鐵鍋中火預熱,太熱容易讓牛排外焦內生。
4.肉下鍋不要太快翻面,避免黏鍋,每1分鐘/1次翻面頻率
5.加入蒜頭與迷迭香,亦可加入牛油或奶油,增添牛排的香味與色澤
6.利用手掌肌肉軟硬度,判斷牛排熟度
7.起鍋前2分鐘,可開大火增加表面酥脆度。
8.完成後靜置5分鐘,讓肉更多汁再切片
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