𝙋𝙚𝙧𝙛𝙚𝙘𝙩𝙡𝙮 𝙘𝙤𝙤𝙠𝙚𝙙 𝙏-𝙗𝙤𝙣𝙚

肉嫩juicy好重肉味😍喺屋企可以簡單整到高級牛扒店質素😬首先要買塊質素高啲嘅T-bone！今次呢塊咁厚最好先煎後焗再rest，咁就可以有粉紅色而又無血水😌再自己整埋薯蓉！留言返片中包牛扒汁好方便同好好食！！！剪牛扒嘅時間要視乎你喜歡的熟度！我個人喜歡medium well😂🤣🙏如果想煮得更加準確可以用溫度計插入牛扒中間，根據以下溫度便可以知道是那個生熟程度🩷

Rare 50ºC
Medium Rare 54ºC
Medium 60ºC
Medium Well 65ºC
Well Done 70ºC

▶️煎牛扒一定要大火！

▶️煎之前要放喺室溫30分鐘喔

▶️煎好的牛扒不要立即切開，可以rest 5-10分鐘，熱力可以令到牛扒其他部位繼續散去，牛扒更加均勻煮熟，之後便不會有血水出現

做法:
1) T-bone 2面加上海鹽和黑椒
2) 熱鍋下油，大火把牛扒2邊各煎2-3分鐘，期間可以輕輕煎一煎其他側面！可以加入牛油和香草，會更加香～
3) 預熱焗爐230度！把牛扒放入！可以加入香草，焗10分鐘！
4) 牛扒出爐之後放入錫紙，rest 5分鐘即成

Instructions:

1. Season both sides of the T-bone with sea salt and black pepper.
2. Heat oil in a pan over high heat and sear the steak on each side for 2-3 minutes. During this time, you can gently sear the other sides as well! Adding butter and herbs will enhance the flavor.
3. Preheat the oven to 230°C (450°F). Place the steak inside! You can add herbs and bake for 10 minutes.
4. After taking the steak out of the oven, wrap it in aluminum foil and let it rest for 5 minutes before serving.