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如何在炉灶上烹制牛排 HOW TO COOK STEAK ON THE STOVETOP

发表于 Oct 15, 2021 23:29:24 | 显示全部楼层
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I love the kind of dinner that you can cook without a recipe. The truth is, good cooking is more about technique than recipes and the best dishes are often the simplest to prepare. A properly cooked steak is case in point. With just a few ingredients and a single pan, you can cook a steak that’s as delicious as one you’d order in a high-end steakhouse.
我喜欢那种不用菜谱也能做的晚餐。事实是,好的烹饪更多的是技术而不是食谱,最好的菜肴通常是最容易准备的。适当煮熟的牛排就是一个很好的例子。只需少量食材和一个平底锅,您就可以烹制出与您在高端牛排馆点的牛排一样美味的牛排。

The key is knowing how to pan-sear. Pan-searing is a classic technique in which the surface of the food is cooked undisturbed in a very hot pan until a crisp, golden-brown, flavorful crust forms. It’s the key to building flavor and texture in a dish. It also prevents sticking and gives your food a restaurant-quality look. Pan-searing is the absolute best way to cook a steak (salmon, too), and it also happens to be the easiest.
关键是要知道如何泛烤。 Pan-searing 是一种经典技术,在这种技术中,食物表面在非常热的锅中不受干扰地烹饪,直到形成酥脆、金棕色、可口的外壳。这是在菜肴中营造风味和质地的关键。它还可以防止粘连并使您的食物具有餐厅品质的外观。 Pan-searing绝对是烹饪牛排(鲑鱼,也是)的最佳方法,而且它也恰好是最简单的方法。

WHAT YOU’LL NEED TO COOK STEAK ON THE STOVETOP
在炉灶上烹饪牛排需要什么
When it comes to beef, the best candidates for pan-searing are boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as NY Strip, rib eye or filet mignon. (For larger or slow-cooking cuts, like roast beef tenderloin with red wine sauce or beef stew with carrots and potatoes, pan-searing is usually the first step, and then you finish the cooking in the oven.)
说到牛肉,最好的煎锅是无骨、快速烹饪的一英寸到一英寸半厚的牛肉,例如 NY Strip、肋眼肉或菲力牛排。 (对于较大的或慢炖的肉块,例如红酒酱烤牛里脊或胡萝卜和土豆炖牛肉,通常第一步是用平底锅烧焦,然后在烤箱中完成烹饪。)

HOW TO COOK STEAK ON THE STOVETOP
如何在炉灶上烹制牛排

To begin, pat the steak dry with paper towels. (Any moisture on the exterior of the steak must first evaporate before the meat begins to brown.)
首先,用纸巾把牛排拍干。 (牛排表面的任何水分都必须在肉开始变褐之前蒸发。)

Season the steaks generously on both sides with salt and pepper; the seasoning will stick to the surface and help create a delicious crust.
用盐和胡椒在牛排的两面充分调味;调味料会粘在表面,有助于形成美味的外壳。
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Turn on your exhaust fan and heat a heavy pan over medium-high heat until it’s VERY hot. The best pans for pan-searing are stainless steel or cast-iron since they can withstand high temperatures.
打开排气扇,用中高火加热一个沉重的平底锅,直到它非常热。最好的平底锅是不锈钢或铸铁,因为它们可以承受高温。

Add the oil to the pan. You’ll know it’s hot enough when it begins to shimmer and move fluidly around the pan.
将油加入锅中。当它开始闪烁并在锅周围流畅地移动时,您就会知道它已经足够热了。

Carefully set the steak in the pan, releasing it away from you so the oil doesn’t splatter in your direction. It should sizzle. (Use a pan that is large enough that it’s not such a tight fit or the pan will cool down and your food will steam instead of sear.)
小心地将牛排放入平底锅中,将其从您身边松开,以免油溅到您的方向。它应该嘶嘶作响。 (使用一个足够大的平底锅,不要太紧,否则平底锅会冷却,你的食物会蒸而不是烧焦。)
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Leave it alone! Avoid the temptation to peek or fiddle or flip repeatedly. The steaks need a few minutes undisturbed to develop a brown crust. (Don’t worry about sticking; the steaks will release easily when they are ready to flip.)
不要管它!避免反复偷看、摆弄或翻转的诱惑。牛排需要几分钟不受干扰才能形成棕色外壳。 (不要担心会粘住;当牛排准备好翻转时,它们会很容易松开。)

Flip the steaks when they release easily and the bottom is a deep-brown color (usually about 3 minutes).
当牛排很容易松开并且底部呈深棕色时翻转牛排(通常大约 3 分钟)。
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Continue to cook the steaks for another 3 to 4 minutes on the bottom side for rare or medium-rare.
继续在底部再煮 3 到 4 分钟,以获得稀有或中等稀有的牛排。

During the last minute of cooking, add 1 tablespoon of butter and a few sprigs of fresh thyme to the pan with the steaks (this is optional but delicious).
在烹饪的最后一分钟,在平底锅中加入 1 汤匙黄油和几枝新鲜百里香和牛排(这是可选的,但很美味)。
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If you are serving the steaks unsliced, transfer them to plates and serve hot. If you plan to slice the steaks, transfer them to a cutting board and let rest, covered with aluminum foil, for 5 to 10 minutes; then slice thinly against the grain. (Resting allows the juices to redistribute from the outside of the steaks; if you slice them too soon, the juices will pour out of them.)
如果您正在供应未切片的牛排,请将它们转移到盘子上并趁热食用。如果您打算切片牛排,请将它们转移到砧板上,然后用铝箔覆盖,静置 5 到 10 分钟;然后逆着纹理切成薄片。 (休息可以让牛排外面的汁液重新分布;如果你切得太快,汁液会从牛排里倒出来。)

发表于 Oct 15, 2021 23:42:37 来自手机 | 显示全部楼层
看着肚子饿了

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