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#煎焗斧頭扒
食譜👉https://cook1cook.com/recipe/33631
呢塊斧頭扒由23號買咗放雪柜, 等到頸都長先齊人食。 嗰個要求唔好太熟, 但我又唔想血淋淋, 所以選咗先煎後焗方法處理, 煎前先用百益Gran Cru 托斯卡尼特純橄欖油醃斧頭扒, 令肉質更嫩滑。
食譜:
百益Gran Cru 托斯卡尼特純橄欖油 2湯匙
新鮮羅勒葉碎 幾片
香草海鹽 適量
沙律菜 (隨自己喜歡)
黑椒碎 少許
1, 用橄欖油,和香草碎醃半小時
坑紋煎pan煎成格仔紋, 每面格仔紋煎需兩分鐘。
2, 半小時後加入香草鹽和黑椒,
。 先預熱焗爐160度備用,
3, 預熱煎pan之後, 用肥膏搽鑊. 每面煎花紋約兩分鐘。
4. 用網架浪高牛扒焗15分鐘。
5, 完成後用錫紙包住靜止十分鐘
6, 最後放上沙律菜即成。
【慢煮威靈頓牛】https://youtu.be/10-qq4U1EXo
【法式紅酒雞】https://youtu.be/G_8yjGajnEU
【自家製 肉丸意粉】https://youtu.be/prC_jQl5esI
【牛油果香草雞肉沙律】https://youtu.be/mS45bruiI0A
出街食塊無熟成嘅斧頭扒都可以去到成千蚊一件，今次我哋試下係Big Big Channel買一塊返黎係屋企整一次未必比餐廳差嘅斧頭扒，程度非常似低溫慢煮嘅質感，用焗爐仔就搞掂，唔駛慢煮棒:)
另外會用到reverse sear 嘅方式去令到件事更加完美，想知點解？睇片啦。
呢個做法可以形容係任何厚切嘅牛扒，例如肉眼, 西冷, 肋排等等.
建議慢焗時的肉中心溫度:
(Suggested core temp of meat during the slow roasting process):
Rare: 49C
Medium Rare: 53C
Medium: 55C
Medium Well: 58C
計算慢煮時間教學: https://youtu.be/dmDHYWIKJTI
慢煮牛扒 極厚切！ 爆汁！(梅納反應): https://youtu.be/6XXWJ8Ar1KI
It can be very expensive to have a piece of Tomahawk Steak out there in the restaurant, this time I've bought this baby from TVB big big channel in HK, and trying to make it to a beautiful top grade texture and doneness. Just with an oven and make it very similiar to a sous vide product. So everyone can do it at home with a low oven :)
Moreover, I've used reverse sear technique to enhance a better Maillard reaction, fancy to know the story? Watch it!
The same technique can be applied to any thick cuts of steaks, such as Rib eyes, Sirloins, and Prime/Standing Ribs.
