28 留言 / 由 田 老闆發表於

材料(12人份):

斧頭扒 Tomahawk 1塊 

調味料(12人份):

鹽    2茶匙
黑椒    1g
橄欖油 1g
香草    個人喜好

做法:
1. 先預早一天放斧頭扒(連包裝)進雪櫃解凍

2. 抹乾斧頭扒上的水份,再用黑椒,鹽,香草及橄欖油均衡覆蓋斧頭扒表面

3. 用錫紙包住牛骨柄,熱鑊下油,煎封所有邊位及扒面約一分鐘

4. 預熱焗爐至約一百八十度,焗約廿分鐘

5. 焗完拿出來靜止約十分鐘讓牛扒吸回肉汁便可切開食用。

貼士:

1.  烤焗途中,可反轉斧頭扒一次,能讓兩面均勻受熱

 2. 生熟程度因個人愛好而定,田老闆喜愛六-七成熟。(邊位及扒面約一分鐘,焗約廿分鐘)

CAB 斧頭扒 usa-cab-ibp-tomahawk

CAB 斧頭扒 https://www.aquablue.hk/collections/frozen-meat/products/usa-cab-ibp-tomahawk-2kg

材料(12人份):

斧頭扒 Tomahawk 1塊 

調味料(12人份):

鹽    2茶匙
黑椒    1g
橄欖油 1g
香草    個人喜好

做法:
1. 先預早一天放斧頭扒(連包裝)進雪櫃解凍

2. 抹乾斧頭扒上的水份,再用黑椒,鹽,香草及橄欖油均衡覆蓋斧頭扒表面

3. 用錫紙包住牛骨柄,熱鑊下油,煎封所有邊位及扒面約一分鐘

4. 預熱焗爐至約一百八十度,焗約廿分鐘

5. 焗完拿出來靜止約十分鐘讓牛扒吸回肉汁便可切開食用。

貼士:

1.  烤焗途中,可反轉斧頭扒一次,能讓兩面均勻受熱

 2. 生熟程度因個人愛好而定,田老闆喜愛六-七成熟。(邊位及扒面約一分鐘,焗約廿分鐘)

CAB 斧頭扒 usa-cab-ibp-tomahawk

CAB 斧頭扒 https://www.aquablue.hk/collections/frozen-meat/products/usa-cab-ibp-tomahawk-2kg

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