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鮮嫩多汁～煎烤牛排沙拉

iCook 愛料理
2024/06/28 | 2分鐘閱讀

煎烤牛排沙拉

為何餐廳裡的牛排總是鮮嫩多汁好吃呢 只要掌握重點在家也能做出大師級的牛排喔簡單調味搭配半熟蛋與生菜真是絕妙組合

食材

  • 沙朗牛肉, 2份
  • 橄欖油, 2大匙
  • 鹽巴 黑胡椒, 適量
  • 無鹽奶油, 20克
  • 帶皮蒜頭, 2-3顆
  • 生菜, 適量

    • 料理步驟image步驟 1：煎牛排前20分鐘須將牛肉取出靜置回溫,牛排中間才不會跑出很多血水 使用叉子牛排表面稍微搓一下斷筋這樣口感會更好 之後均勻抹上橄欖油與胡椒粉靜置約15分鐘//入鍋前才撒上玫瑰鹽喔image步驟 2：鍋中倒入橄欖油加熱後將牛肉放入鍋中表面煎至上色約1分鐘翻面另一面一樣約1 分鐘上色 使用夾子將牛肉直立側邊也要煎至上色image步驟 3：中途將無鹽奶油與帶皮蒜頭(迷迭香可加可不加)放入鍋中一起煎出香氣依個人喜好熟度調整全程時間 取出靜制約5 分鐘image步驟 4：為何煎牛排前在撒上鹽巴,因為鹽巴會吸水份若一開始就撒上鹽巴一起靜置的話 煎出來的牛肉口感就不好囉將靜置約5分鐘的牛排切片此狀態為5分熟 肉質鮮嫩好吃又多汁image步驟 5：將生菜牛排 半熟蛋依序擺盤完成

    小撇步牛排中間溫度是決定牛排熟度關鍵 // 3分熟約51-56度 5分熟約57-62度// 7分熟約63-68度// 10分熟約71度 若無法測溫度全程約5-6分鐘可達7分熟 蒜頭帶皮煎可避免焦掉而產生苦味

    若對該食譜有任何疑問，請到原始文章內頁詢問食譜作者喔！

    完整食譜這邊看：鮮嫩多汁～煎烤牛排沙拉

    台灣最大料理生活平台 iCook 愛料理，給你滿滿料理靈感！立即加入 iCook LINE 官方帳號

    #料理
    #食譜
    #美食
    #iCook 愛料理
    #牛肉料理
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