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纽约牛扒
纽约牛扒在北美餐馆是不可缺少的菜式。 尘世间最诱人的香气，是炭火与牛肉散出的气味。不过日常所见牛扒多被腌料整治到牛味无存。但正如牛仔裤里有牛王，牛扒一样有极品，纽约牛扒佳级牛扒！纽约 牛扒常被统称为西冷，但其实它是在肋脊(肉眼)对下，前腰脊部分，比西冷少筋，脂肪比例只有25%，所以肉味和口感都比西冷优胜。
这时轻切一刀，牛扒外层微微焦脆，粉色血水从刀尖渗出，把筋、肥肉和骨分开，再拿去给师傅带骨翻烧。之后，咬一口，肉汁在齿间流转，肉质弹牙纤维细致牛味喷薄而出！近边位7成熟最柔软油分最多，而中间较瘦但肉味最浓，令人不喝酒已经醉了。
菜谱做法： http://www.bethecook.com/recipes/New-York-Strip-Steaks-with-Mushrooms
Ingredients
Step 1
Generously season the NY Strip Steaks with salt and pepper. Add 1 teaspoon grape seed oil in a pan over high heat, sear the steaks for 1 minute per side. Remove and cool them. Put them in a zip lock bag, suck out the air, zip it.
Step 2
Put a pot of water on lowest heat, hold water steady at 130F. Place a wood board at the bottom. Submerge steaks in the water for 2 1/2 hours.
Step 3
Add a handful of trimmed mushrooms and 1 tbsp butter in the same pan over med low heat. Add a little salt. Saute for about 5 minutes. Remove and reserve.
Step 4
After the steaks submerging, transfer them to a plate, pat dry. Season with salt. Reserve the juice in the bag.
Step 5
Put the same pan on high heat, pre-heat well. Add a little olive oil, Sear the steaks for 2 minutes per side. Remove and set aside.
Step 6
Return mushrooms back to the pan, add 1 clove garlic. Saute for a few minute on medium heat. Add the reserved steak juice, a splash of water and 1/2 teaspoon balsamic vinegar. Saute for a few seconds. Add another 1 tablespoons butter and some salt. Cook until the butter is melted.
Step 7
Transfer the steaks on a plate, topped with the mushrooms.
纽约牛扒在北美餐馆是不可缺少的菜式。 尘世间最诱人的香气，是炭火与牛肉散出的气味。不过日常所见牛扒多被腌料整治到牛味无存。但正如牛仔裤里有牛王，牛扒一样有极品，纽约牛扒佳级牛扒！纽约 牛扒常被统称为西冷，但其实它是在肋脊(肉眼)对下，前腰脊部分，比西冷少筋，脂肪比例只有25%，所以肉味和口感都比西冷优胜。
这时轻切一刀，牛扒外层微微焦脆，粉色血水从刀尖渗出，把筋、肥肉和骨分开，再拿去给师傅带骨翻烧。之后，咬一口，肉汁在齿间流转，肉质弹牙纤维细致牛味喷薄而出！近边位7成熟最柔软油分最多，而中间较瘦但肉味最浓，令人不喝酒已经醉了。
菜谱做法： http://www.bethecook.com/recipes/New-York-Strip-Steaks-with-Mushrooms
Ingredients
- 2 (12-14 oz) NY Strip Steaks
- 1 teaspoon grape seed oil , or vegetable oil
- 2 tablespoons butter, divided
- handful of trimmed mushrooms
- salt and freshly ground black pepper to taste
- 1 clove garlic
- 1/2 teaspoon balsamic vinegar
Step 1
Generously season the NY Strip Steaks with salt and pepper. Add 1 teaspoon grape seed oil in a pan over high heat, sear the steaks for 1 minute per side. Remove and cool them. Put them in a zip lock bag, suck out the air, zip it.
Step 2
Put a pot of water on lowest heat, hold water steady at 130F. Place a wood board at the bottom. Submerge steaks in the water for 2 1/2 hours.
Step 3
Add a handful of trimmed mushrooms and 1 tbsp butter in the same pan over med low heat. Add a little salt. Saute for about 5 minutes. Remove and reserve.
Step 4
After the steaks submerging, transfer them to a plate, pat dry. Season with salt. Reserve the juice in the bag.
Step 5
Put the same pan on high heat, pre-heat well. Add a little olive oil, Sear the steaks for 2 minutes per side. Remove and set aside.
Step 6
Return mushrooms back to the pan, add 1 clove garlic. Saute for a few minute on medium heat. Add the reserved steak juice, a splash of water and 1/2 teaspoon balsamic vinegar. Saute for a few seconds. Add another 1 tablespoons butter and some salt. Cook until the butter is melted.
Step 7
Transfer the steaks on a plate, topped with the mushrooms.
