食譜
Recipe
田老闆食譜:煎焗斧頭扒
田老闆食譜:煎焗斧頭扒
材料(12人份):
斧頭扒 Tomahawk 1塊
調味料(12人份):
黑椒 1g
橄欖油 1g
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 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):
黑椒 1g
橄欖油 1g
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 https://www.aquablue.hk/collections/frozen-meat/products/usa-cab-ibp-tomahawk-2kg
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