小菜
由 CookWhatHK0 次收藏
菲力牛扒以現磨黑胡椒同鹽調味熟成牛柳，熱鍋煎香後上火烤，蓋蒜香草本牛油靜置。
將熟成牛扒放在枱面上回溫至室溫。
Let your aged steak sit out on the countertop until it reaches room temperature.
預熱厚重的帶紋不黏鍋或鑄鐵鍋，不下油，以大火加熱。
Heat an oven-safe, heavy-duty ridged non-stick pan or a cast iron skillet. Do not add any oil at this stage; simply heat it on high.
鍋在加熱時，在牛柳一面塗上一湯匙橄欖油，另一面同樣。
While the pan is heating, coat one side of the filet with 1 tablespoon of olive oil, then repeat for the other side.
在牛扒兩面的橄欖油上撒上鹽。
Sprinkle salt generously over both the top and bottom of the steak, directly onto the oiled surfaces.
大量灑上現磨黑胡椒。
Liberally cover both sides with the freshly cracked black pepper.
鍋開始冒煙時，加入橄欖油，立即將已撒料的一面朝下放入牛柳，煎約2-3分鐘至焦香，翻面同樣處理另一面。
Once the skillet begins to smoke, add 't' tablespoons of olive oil to the pan. Immediately place the filet, seasoned side down, into the pan. Let it develop a nice char for about 2-3 minutes, then flip and repeat the process for the other side.
當焦色達到喜好程度後，將整個鍋放入上火烤箱烤5-8分鐘，視所需熟度而定。個人喜歡五至七成熟，在上火下直接烤約6分鐘。
When the char is to your liking, transfer the entire skillet to the broiler. Broil for 5-8 minutes, adjusting the time based on your desired level of doneness. For a medium to medium-rare steak, I personally leave it in for about 6 minutes directly under the broiler flame.
取出鍋，將牛扒盛盤。勿切開查看熟度，以上火時間為準。
Remove the skillet from the broiler and transfer the steak to its serving dish. It's important not to cut into the steak to check for doneness; instead, rely on the broiling time as your guide.
放上一片蒜香草本牛油，讓牛扒靜置5-6分鐘，勿切開，讓肉汁回流中心。切開了肉汁就流失了。
Place the pat or slice of garlic herb butter on top of the steak and ALLOW IT TO REST FOR 5-6 MINUTES. Do not cut into it; this resting period allows the juices to redistribute back to the center. Cutting it too soon will result in a dry steak.
配上喜愛的配菜，上桌。
Add any desired side dishes and serve immediately.
