Steak

Method15 steps

1. 1

   Thaw the Steak

   牛排解冻

   Remove the steak from the refrigerator. If frozen, thaw in the refrigerator overnight and bring to room temperature 30 minutes before cooking.

   从冰箱取出牛排。若冰冻需提前一晚冷藏解冻，并在烹饪前半小时放至常温。

   ⏱30 min

   • 💡 Do not thaw the steak in water or by heating it.请勿将牛排置于水中或加热解冻
   
2. 2

   Prep the Sides

   配菜预处理

   Wash the cherry tomatoes, baby potatoes, and button mushrooms, then cut them in half and set aside.

   将小番茄、小土豆和口蘑洗净，对半切开备用。

   ⏱5 min

   
3. 3

   Prep the Garlic

   大蒜处理

   Peel the garlic, keep 5-8 cloves, and flatten them with the back of a knife.

   大蒜剥皮，留5-8个大蒜瓣，用刀背压扁。

   ⏱1 min

   
4. 4

   Prep the Steak

   牛排预处理

   For ribeye, cut through the central connective tissue; for sirloin, trim the edge fat. Finally, pat the surface completely dry with kitchen paper.

   肉眼牛排需剪断中心结缔组织；西冷可剔除边油。最后用厨房纸吸干表面全部水分。

   ⏱2 min

   • 💡 Patting the steak dry is key to achieving a crispy, caramelized crust.吸干水分是产生焦香外壳的关键
   
5. 5

   Heat the Pan and Oil

   热锅热油

   Heat the pan over high heat, add olive oil, and heat for 15-30 seconds until the oil is 60-80% hot.

   高火热锅，加入橄榄油，热锅15-30秒至油温6-8成。

   ⏱30 sec

   • 💡 The oil must be hot enough to seal in the juices.油温需足够高才能锁住肉汁
   
6. 6

   Season Just Before Cooking

   即时腌制

   Sprinkle sea salt and black pepper evenly over the steak and rub it in. Place in the pan immediately.

   将海盐和黑胡椒均匀洒在牛排表面并涂抹揉搓。完成后立即下锅。

   ⏱1 min

   • 💡 Do not marinate in advance, as salt can draw out moisture and affect texture.不推荐提前腌制，以免盐分析出水分影响口感
   
7. 7

   Sear the First Side

   第一面煎制

   Place the steak in the pan starting from the side nearest you and sear over high heat for 1.5 minutes (adjust for thickness).

   将牛排由近及远放入锅中，高火煎制1.5分钟（视厚度调整）。

   ⏱2 min

   • 💡 This timing is for a 2-3cm thickness.2-3cm厚度适用此时间
   
8. 8

   Pre-cook the Potatoes

   土豆预熟

   While the steak sears, microwave the potatoes for 10 minutes or boil them for 3-5 minutes.

   煎肉同时，将土豆微波加热10分钟或水煮3-5分钟。

   ⏱10 min

   
9. 9

   Flip and Sear

   翻面煎制

   Flip the steak and sear for another 1.5 minutes.

   牛排翻面，继续煎制1.5分钟。

   ⏱2 min

   
10. 10

    Sear the Edges

    侧面煎制

    If using sirloin or filet, stand the steak on its edge and sear the sides for about 30 seconds.

    若是西冷或菲力，需用工具将牛排竖起煎侧面约30秒。

    ⏱30 sec

    
11. 11

    Add Herb Butter

    加入香料黄油

    Reduce to medium heat, quickly add butter, garlic, and thyme, and baste the steak with the melting butter, pressing the garlic under the meat.

    切中火，快速加入黄油、大蒜、百里香，推动黄油融化并将大蒜压在肉下。

    ⏱30 sec

    
12. 12

    Baste with Butter

    淋油增香

    Tilt the pan, use a tablespoon to spoon the hot butter over the steak, basting each side for 30 seconds.

    倾斜平底锅，用汤匙舀起热油不断淋在牛排上，每面各持续30秒。

    ⏱1 min

    • 💡 If the oil turns dark brown, the heat is too high; remove the pan from the burner.若油变深褐色说明温度过高，需移开灶台
    
13. 13

    Rest the Steak

    醒肉

    Remove the steak, place it on a cutting board, wrap in aluminium foil, and let it rest for 5-10 minutes.

    牛排盛出放在案板上，用锡箔纸包裹静置5-10分钟。

    ⏱10 min

    • 💡 Resting locks in moisture for a juicier, more tender steak.醒肉能锁住水分，使肉质更鲜嫩
    
14. 14

    Cook the Sides

    煎配菜

    Using the remaining oil in the pan, cook the potatoes, tomatoes, and mushrooms over medium heat for 5 minutes.

    利用锅中余油，中火煎土豆、番茄、蘑菇5分钟。

    ⏱5 min

    
15. 15

    Slice and Plate

    切块装盘

    Slice the steak into 1.5cm strips, plate with the sides, and drizzle with the remaining butter or sauce.

    牛排切成1.5cm宽条，与配菜一同装盘，淋上余油或酱汁。

    ⏱2 min