评分:3.68颗星
265个评级
  • 5.star values:78
  • 4.star values:82
  • 3.star values:58
  • 2star values:36.
  • 1star values:11.

在10分钟内沿着我们的万无一失的食谱抵达餐厅 - 品质牛排。服务一个简单的牛排酱和经典的一面烤土豆。From the book疯狂,by Lucinda Scala Quinn (Artisan Books).

Gallery

Read the full recipe after the video.

Recipe Summary

准备:
15分钟
total:
15分钟
Servings:
2
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Ingredients

Ingredient Checklist

Directions

说明清单
  • 在5分钟内加热大厚柄煎锅(优选铸铁)。慷慨的季节牛排配盐和胡椒。加入1/2茶匙黄油到锅,然后立即顶上一块牛排。重复剩下的1/2茶匙黄油和牛排。在没有移动牛排的情况下煮,直到金色的棕色地壳形式,3到4分钟。转动并烹饪2分钟以上罕见,或3至4分钟以上的中罕见。转移到切菜板并休息5分钟。切片牛排对抗谷物;如果需要,用酱汁服务。

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  • Heat a 10- or 12-inch cast-iron skillet over high heat. Season the steaks liberally with salt and pepper. Seconds before adding a steak, drop 1/2 teaspoon of the butter into the pan and immediately top with the steak. Repeat with the remaining steak. Sear for 3 minutes without moving the steak (to form a crust). Turn and cook for 2 minutes for rare or 3 to 4 for medium rare. Remove the steaks from the pan and let them rest on a board or platter for a few minutes before serving.

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Reviews(12)

265个评级
  • 5.star values:78
  • 4.star values:82
  • 3.star values:58
  • 2star values:36.
  • 1star values:11.
Rating: 1.0 stars
12/02/2019
我必须同意这里的人们在这里发表烧焦的牛排!我觉得很难相信,但显然电范围比天然气更热。关于我唯一一次在烧焦器上煮熟的时间,就是当我煮沸的意大利面,土豆或罐头时。我试着在铸铁锅中烹饪牛排我的牛排我得到了同样的结果,因为这里的其他几个人 - 烧毁了20美元的肉,烟雾报警疯了,晚餐包括烤土豆和沙拉 -甚至不想倒酒。
评分:5星
07/31/2019
Amazing! Make certain your fan is on, but these are perfectly done steaks, as are most recipes from Martha Stewart. She is ALWAYS my go-to when I want the best.
评分:4星
07/26/2018
Impressive, it came as as I would expect from a good restaurant - Thanks
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评分:5星
03/02/2018
这个食谱很完美。我有一个12“铸铁煎锅,并使用素食油来预热。我的纽约牛排有点冷,所以我向牛排的每一边加了一分钟。一边4分钟......翻转... 5分钟其他。我将永远在寒冷的冬季(或者我用完丙烷!)。
评分:5星
03/02/2018
This came out perfectly; I didn't even have to adjust the cooking time. I've found I can preheat my pans longer with vegetable oil than with butter. I use cast iron and with longer preheating times I get more even temperature. I think the note about warming the steaks to room temperature helps them cook more evenly too. Thanks!
评分:3星
06/22/2017
我只有两次厨房里的火焰。有一次,当我的烤箱里有点太多胖子[过滤],从加热鸡肉招标,而且当我尝试这个食谱时。平底锅(按视频)“炽热”(400F)。我掉了少于缓冲区的戏弄[过滤],牛排在它上面。我瞬间滚滚黑烟,以秒为单位填满厨房。我快速看看牛排的底部,它是烧焦的黑色,所以我加了一点黄油,再次把牛排放在上面,而这次我瞬间18英寸的火焰(这是电炉和一个非常厚的底部不锈钢锅)。把它从炉子上取下,试图吹灭火焰。与此同时,烟雾填满了大约一半的房子,并将火灾报警设置在下面。终于燃烧了,但滚滚烟持续不减。 Finally had to put water into the pan, killing the smoke, the steak, and making a pretty good run at killing the pan (going to take a lot of work to get the black off). Not my favorite experience. My belated research indicates that smoke point of butter is 350F, so guessing "blazing hot" is really somewhere closer to that, than 400F. There are oils that could handle that higher temp, but not butter.
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评分:4星
01/07/2017
嘿!我只是遵循了指示,但我用我的新Gotham钢铁陶瓷9“用盖子煎锅。工作得很好!!我建议你选择正确的牛排,以加强味道。甘薯(是的,它在康宁洁具(盖子)2英寸水中的微波炉8分钟。新的没有大脑。在3o秒内清理了平底锅。请享用 !
评分:未定宗
09/20/2016
DO NOT MAKE THIS RECIPE WITHOUT A READY FIRE EXTINGUISHER! I followed the directions to a T. 3 minutes on the first side (BURNED), 2 minutes on the second side (also BURNED). My expensive steak is ruined. I'm hungry with no dinner. My house is so smokey I can't even believe it. When the smoke alarms started going off, my poor dog made a bee-line for the front door. He didn't believe me when I told him the house wasn't on fire, it was just my cooking.
评分:5星
08/11/2016
A very easy, but delicious, steak to fry up at home! Total time from start to finish was maybe 10 minutes. I used a white wine as a de-glazer, which was pretty good. Although I think red would still be better. Overall, one of the best steaks I've made!
评分:未定宗
04/28/2015
This was fantastic- my only complaint is the video showed unrendered fat..... Yuck. After the steak was done, I tipped it on all sides allowing each side to sear on the pan for about 10 seconds.... This allows the fat to 'render' or melt down into beautiful yumminess!....
评分:5星
03/04/2013
我不是一个肉粉丝,所以我必须在他的牛排坏之前让它对我的肉类丈夫盲目信仰。它结果很棒。我不小心倾倒了太多的胡椒,而且根本不是太多。太简单!将计时器放在上,抛出它,Bing,翻转,设置计时器,完成。
评分:未定宗
11./04/2010
These came out perfect. I was glad I bought a cast iron pan because the sear on these was beautiful. I deglazed the pan with some white wine and reduced it before pouring over the steaks.
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simple steak sauce, optional" data-content_ad_keys="" data-content_published_date_formatted="20101031" data-content_modified_date_formatted="20190731" data-content_source="0" data-content_syndicated="unknown" data-content_syndicated_brand="" data-content_syndicated_url="" data-content_nlp_sentiment_label="neutral" data-content_nlp_sentiment_score="0" data-content_nlp_sentiment_magnitude="" data-content_nlp_entities="steak|mad hungry" data-content_nlp_categories="/food & drink/food/meat & seafood">