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做法:
| 1. | 牛排擦乾後在兩面撒上適量的調味粉 (例如：鹽和胡椒，Lowry's 調味鹽，任何香料，任何乾香草..等等)。質地好的牛排一般只要撒上鹽和胡椒即可。放置在室溫下20分鐘。 |
| 2. | 烤箱預熱到450°F(235°C)。牛排要煎之前在兩面個抹上些油。 |
| 3. | 煎鍋燒到極熱(建議使用鐵鍋)，乾鍋放進牛排煎2分鐘(當中不要移動牛排)，翻面再煎2分鐘。 |
| 4. | 將鍋子連牛排放進烤箱，烤的時間如下： |
| 牛排厚度 | 1分熟 | 3分熟 | 5分熟 | 7分熟 |
| 1吋厚 | 3 分鐘 | 5分鐘 | 8分鐘 | 13分鐘 |
| 1-1/4吋厚 | 5 分鐘 | 7分鐘 | 10分鐘 | 15分鐘 |
| 1-3/4吋厚 | 7 分鐘 | 9分鐘 | 12分鐘 | 17分鐘 |
| 每增加1/4吋 | 增加1分鐘 | 增加1分鐘 | 增加1分鐘 | 增加1分鐘 |
| 5. | 將牛排移轉到熱的盤子，上面覆蓋一張錫箔紙。等5分鐘讓肉汁鎖在肉裡後再上桌。 |
PROCEDURE:
| 1. | Dry the steak. Sprinkle with some seasoning such as salt & pepper, Lowry's seasoning salt, any spices, any dried herbs…etc. For good quality of steak, I prefer salt & black pepper only. Set the steak aside in room temperature for 20 minutes. |
| 2. | Preheat the oven to 450°F (235°C)。Spread some oil on both sides of the steak. |
| 3. | Heat a pan (prefer iron-cast pan) to very hot. Sear the steak in the dry pan for 2 minutes, do not move the steak. Turn the steak over and sear in high heat for another 2 minutes. |
| 4. | Place the pan with the steak in the oven. The cooking time is as following: |
| Steak Thickness | Rare | Medium Rare | Medium | Medium Well |
| 1" thick | 3 minutes | 5 minutes | 8 minutes | 13 minutes |
| 1-1/4" thick | 5 minutes | 7 minutes | 10 minutes | 15 minutes |
| 1-3/4" thick | 7 minutes | 9 minutes | 12 minutes | 17 minutes |
| Each extra ¼" | Add 1 minute | Add 1 minute | Add 1 minute | Add 1 minute |
| 5. | Transfer the steak to a heated plate and cover with a piece of foil. Let it sit for 5 minutes so the juice will be locked inside the steak. |
最後更新 (Last Update): 01/22/2014
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