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by CookWhatHK0 saved
Beef Steak Medium Rare sears a thick-cut filet mignon over high then low heat, resting it under foil so the juices settle and stay tender.
This cooking method is designed for steaks that are 2 cm thick. Cook one side for 1 minute over high heat. Reduce the heat to low and continue cooking that same side for an additional 1 minute. (Remember to adjust these cooking times based on the actual thickness of your meat.)
呢個係針對 2 厘米厚嘅牛扒。大火煎一面 1 分鐘，然後轉細火再煎 1 分鐘。（請根據肉嘅厚度調整時間。）
Flip the steak over. Cook the second side for 30 seconds on high heat, then switch to low heat and cook for another 1.5 to 2 minutes. To check for doneness, gently press the meat with a fork or chopsticks; if it feels tender, turn off the heat.
翻轉牛扒，大火再煎 30 秒，然後轉細火煎多 1.5-2 分鐘。用叉子或筷子按壓肉，如果感覺軟嫩就可以熄火喇。
Once cooked, cover the steak loosely with aluminum foil and let it rest for 3 to 5 minutes.
煮好後，用鋁箔紙蓋住，讓牛扒靜置 3-5 分鐘。
This resting period is crucial as it helps the meat's juices redistribute, ensuring the steak remains tender and moist.
咁樣可以幫助肉汁鎖喺肉入面，令牛扒保持嫩滑。
The steak will continue to cook from its residual heat during this time. When aiming for anything less than well-done, always factor in this residual cooking when determining your total cooking duration.
餘熱會繼續將牛扒煮熟。如果你煮嘅係唔需要全熟嘅肉，計算烹飪時間時要考慮到呢個餘熱效果。
