Huhu hahaha chef

14/06/2026

14/06/2026

Best Cooking MethodsBecause eye fillet is very lean, it lacks the heavy fat marbling of other cuts, meaning it can dry out if overcooked.Pan-sear and Roast: Sear all sides in a hot cast-iron pan, then finish in an oven preheated to 180 °C (350 °F).BBQ / Grill: Cook over direct, high heat to get a good crust, then move to a cooler part of the BBQ.Temperature: It is highly recommended to serve eye fillet rare to medium-rare. Aim for an internal temperature of 48°C to 52°C (120°F to 125°F) before pulling it off the heat.Rest the MeatAlways let the steak rest under a loose piece of foil for 10 to 15 minutes after cooking. This is crucial for eye fillet, as resting allows the muscle fibers to relax and the delicious juices to reabsorb into the meat. #牛柳（眼肉菲力）烹饪要点总结牛柳脂肪含量极低，过熟极易变柴。请遵循以下精准步骤以确保鲜嫩多汁：煎锅煎炸与烤箱烘烤：先放入高温铸铁锅中煎透表面，再放入 180°C 的烤箱中加热。烧烤 / 烤架：先用直火高温烤出焦脆外皮，再移至烤架较冷区域慢熟。最佳熟度：强烈建议一分熟（Rare）至三分熟（Medium-rare）。出锅温度：内部温度达到 48°C 至 52°C 时立即移离热源。静置时间：出锅后用锡纸松散包裹，静置 10 到 15 分钟。静置目的：让肌肉纤维放松，使美味的汁水重新锁入肉质中。为了帮您更好地准备这道菜，请告诉我：您偏好的熟度（如果不是一到三分熟）牛排的厚度您打算搭配的酱汁或配菜

17/05/2026

05/05/2026

Again

05/05/2026

26/04/2026