05/04/2020
點煎超厚1.5吋900g最矜貴嘅Porterhouse牛扒 (紅屋牛扒) ?
睇網廚Katie Lee 喺Eat Meat in Sweat嘅示範就明白原來這款被她形容為”King of all steaks”係有較易煮法, 除了睇片亦可跟WeCook下面嘅做法變廚神威比家人睇! 用或唔用大焗爐一樣可煮得出色!!
WeCook教路唔使焗爐:
在烹煮前30分鐘，放置牛扒在室溫下，這有幫助牛扒在煎時快速及均勻地煮熟。
用中高溫加熱煎鍋，最好是生鐵鍋，然後在鍋中加油熱至冒煙。再用足夠的鹽和胡椒粉調味，然後煎大約4分鐘，直至底那邊起深啡的焦（不要轉動）。將牛排轉移到切板上。從骨頭上垂直起2塊肉出來（西冷及牛柳）。將切成厚塊的牛排放回到骨頭周圍（看起來應該像原塊的一樣），然後返回煎鍋 (這可令厚厚的牛扒平均受熱不會有煮不熟的情況)，要將之前煎了成棕色見焦那邊反向上。在上面放牛油和繼續烤，直到牛油融化，在不用大焗爐情況下牛扒煮至5成約需持續4-6分鐘 (如果有用食物溫度計, 內部温度提升到123 °F 到125°F 時可上碟,)。將牛扒溶了的牛油和肉汁一起上碟等再5分鐘後才食更多汁美味。
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How can cook like a chef and pan fry a perfect Porterhouse Steak which Katie Lee of Eat Meat in Sweat described it as “King of all steaks”?
No matter you have or don’t have a big oven, you now can follow her video or WeCook’s instruction below for a perfect meal with this big meat that is good for 3-4 people.
Let steak sit at room temperature 30 minutes before cooking, which will help it cook quickly and more evenly.
Heat broiler. Heat a large skillet, preferably cast iron, over medium-high heat, then heat oil in pan until smoking. Season steak very generously with salt and pepper and cook until a deep brown crust forms on underside (do not turn), about 4 minutes. Transfer steak to a cutting board, turning it browned side up.
Cut meat from bone in 2 pieces (strip steak and filet mignon). Slice both pieces straight down perpendicular to the bone 1” thick. Replace sliced steak around the bone (it should look like a whole sliced steak) and return to skillet, browned side up. Top with butter and broil until butter is melted and steak is medium-rare, 4–6 minutes to an internal temperature of between 123 and 125 degrees F. Serve steak with buttery pan juices spooned over. Don’t forget the 5 mins resting time to let it become more juicy.
