I love to watch your cooking. However, I watched the American chefs for cooking steak was very different. First time I heard. that. I ate a lot of steaks, from US$10 a pound (on sale) to US$200 a pound (Wagyu Filet Mignon, only once, too expensive).. One Christmas , I ate 30 pounds steaks prime rib by myself in one month. Some American grill the steak on high heat, few minutes and turn to the other side, then use tinfoil to wrap around the steak for "resting", some put in the oven for low heat and some just grill. I have not heard to turn the steak every few 5 seconds for steak, this is the first time! They use tinfoil to wrap the steak! Personally, I like to use iron steak pan to cook my steak. There are lots of ways, as long as you like it,. I have been in USA for over 40 years. A good quality steak no need to marinate at all, just use salt and black pepper when you eat. Most professional steak chefs said turn the steak once only. Anyway, it does not matter, as long as you like it. Also, some American chef use good wine to soak the steak over night before cooking, they never use onions and garlic for the preparation. Unless we cook Chinese style stir fry beef steaks. Anyway, I enjoy watching Chef Joe HK cooking, always learn something. Thank you.
The Chinese (Asian) like to marinate the meat. This alters the natural flavor of the high quality beef, especially of the Wagyu. The French pan-fry method does not suggest turning too early so as to block the meat juice inside. Thanks for the clear explanation of Chef Joe.
@香港火頭 “Joe the cook “ 寄然你無咁高 common sense , 我代你回答 ， medium rare ( 60秒 each side )， .medium ( 90 秒 each side ， well done ( 120 秒至150 秒) 0n 400 C temperature !
我的新頻道（佛在星雲）在12月1號開播,視頻是由我演繹（星雲大師）著作裡面的金句,故事,警世文等等,希望能幫助到別人,感謝支持.
祖哥，按照你的步驟，牛扒真的很好吃，我看過很多煮餸的視頻，你是教得最好的，不愧為入行四十一年的大師，謝謝你，用心做好每次節目
感謝支持
祖哥我好仲意睇你教煮餸,夠貼地又啱簡單易明。之前的視頻教用芥末醃牛扒真係特別香口!!!請問一下法國及英式芥辣的分別是什麼?
英介好辣,法介香而不辣
今日總算攻破煎牛扒而好味,夠淋,是跟祖哥學藝,煑了幾年牛扒,平貴牛牛扒都買过$250/塊,到$35/塊,次次失敗直到今日才成功($35/塊的紐西蘭肉眼)鍥而不捨的學習是需要,多謝祖哥。❤🎉🎉🎉🎉🎉
早安 祖哥 祖嫂吉祥 快啲嚟睇祖哥教煮餸 😊支持香港祖哥頻道 👨🍳👨🍳👨🍳👍👍👍💯💯💯💪💪💪👏👏👏😋😋😋🍽🍽🍽🫰🫰🫰🫶🫶🫶❤❤❤
此方法只适合新手只能说不算失败不会太老，看出品灰色太多，代表内外加热并不均匀。问题在于第一上色也就是酶呐反应时锅子温度不够要换铁锅，第二 rest时间太长了，这样加热时间不够rest时间来凑的方法做不出完美牛排，应该加多煎的次数和rest的次数，至少煎三次休息两次，一次比一次时间长一点，温度一次比一次低，这样能做出内里粉嫩外表焦脆的完美牛扒。
祖哥就是可愛，不管你是否喜歡他只在鏡頭前面盡力分享，坦白個性一點都不做作。能夠在有名餐館做過一定有功夫，各有所長，值得尊重。❤❤❤
冇血水流出嚟真係勁，學到野，祖哥解釋得好清楚做每個step既邏輯，好易跟。
今日跟住做，終於成功煎到唔柴又鎖到肉汁嘅牛扒喇✌️，以前整到牛扒面燶晒扒心出晒血水，今次跟你方法做整，真係好簡單好好食，thanks 祖哥🎉🙏
祖哥，照你的方法和模仿，我终于煎出漂亮的牛扒。感謝！
嘩！慢工出細貨。睇完都想立即試試😋
"休息" 我會嘗試用保溫飯盒，想慳返張 保鮮紙。
祖哥廚藝真係勁 !!! 完全理解食材 一路加熱 微細變化的效果 , 好細心👍👍👍
祖哥大的廚師:👻👍👍👍💞✊🫢好靚啊！非常之長知識啊！🥰👍thank you睇到都想食喎！🍷🍷🍸🍸
Wa 真係好正呀，但我家沒有洋蔥蒜，但我用粉質的，並且用不銹鋼pan,你的方法，終於煎成功，煎了十多年第一次咁成功，多謝祖哥師傅🎉
多謝早哥，你教識我煎牛扒。
多謝大廚Joe chef.. 詳細解釋Rest... 原理效果, 又學識多一啲，睇咗joe chef 個個變廚神✌️✌️✌️👍👍🤨🤨😁😁😂😂
感謝回覆
感謝你支持
非常寶貴的煎牛扒及處理牛扒方法💯💯💯👍👍👍
四眼佬係童子軍跳彈床嘅始祖！佩服佩服！😂😂
祖教煮你好,我唔食牛,都幫你條片分享出去。 👍👍👍👏👏👏
今次比上次煎西冷仲掂，真係跟祖哥學到好多野！
我照足你方法煎牛排，出來考果非常正.Good👍👍👍.
👍👍👍跟祖哥学的第一式煎牛排，就是法国芥末腌半小时，再撒上黑胡椒颗粒和蒜蓉，先封边煎，再两面分别煎10秒，共计60秒，保鲜膜包住8分钟，在两面各煎5秒，共计2次，确实美味！这次又学到升级版的，太感谢祖哥了！另外能否教一下“牛腱”和“牛腩”的菜式，家里冰柜里有，但不知怎么做好吃，谢谢啦！
祖哥牛排好勁，但最勁係肯分享俾大家，廚藝萬歲🎉🎉🎉
祖哥，想問可以講埋急凍牛排（其他肉類）的解凍方法和處理嗎，需唔需要浸水或清洗之類，謝謝❤
完美的示範 ,好清楚
Rest做法好正
Thank you Joe
谢谢祖哥！有幸欣赏到你耐心祥细的独特煎牛排做法，加油啊👏
請問如果有血水流出來比客人食是否不🈴️格？邊方面呢？謝謝🙏🈯️教我❤❤❤❤師傅煎牛扒🥩非常利害控制🉐️宜❤❤❤❤
解釋詳盡，示範清楚Very good 👍👍👏👏🙏
講解得清楚明白 LIKE🎉
嘩！真係大廚竅門, 上次我跟足你的做法的確很好味, 唔韌, 有肉汁. 雖然我塊牛扒唔係好貴, 但一家人吃得很滿足 😋, 呢個高級版, 一定要做. 希望Joe 哥有時間教一次整牛柳, 更多謝Joe太 拍咁多美食 引到我哋🤤, 大廚冇得頂👍🫰
感謝支持
謝謝祖哥無私分享
相信全港牛扒銷量急升😊❤🎉😊❤🎉❤🎉
完美示範平底鑊煎牛扒🫠
祖哥你 做得好教導我們好好
師父係有料到😊
原來係咁醃，煎，resting 牛扒,我之前就錯晒喇！！！(e+學咗嘢,多谢祖哥！)😊😊😊
我想問你買的是急凍牛扒定係冰鮮牛扒, 如果係急凍牛扒, 溶雪後, 一大堆血水如何處理?
多謝祖哥教授，非常感謝！🙏🏻
感謝祖哥教學~❤
祖哥如果家只有法式芥末子來醃牛扒可以？😅
祖哥你好，牛扒如果想上碟切粒食，可以rest 牛扒之𢓭切粒嗎？因為想比小朋友食
先切粒再煎封,這樣才會更香及容易保留肉汁
Can i use this method for T-bone or New York Stripe with bone? Or a ribeye Tomahawk steak? Thanks.
想問問怎樣買回家的冰凍牛扒解凍？？
祖哥祖哥，第一名俾like 你，謝謝分享👍🏻 I am from Toronto 🇨🇦
祖哥 你好，我係第一次睇到你ga頻道，而且我係好喜愛食牛排，但我會去買跟著你ga方法去做，但係想問厚切ga牛排同法國ga介辣醬應該去那處買到呢？🎉🎉🎉
超市
@@superChefjoe Thanks
@@kamfusin百佳 taste 玻璃瓶裝芥末/ 牌子：Clovis，Maille (Joe老師視頻里用的）
有3-4種不同的芥末
芥末，芥籽末，蜜糖芥末，混合芥籽。選原味黃色的 *芥末*
多谢，祖哥好勁
祖哥的影片是有吸引力的😁
請問那裏買到 約一吋厚 牛扒
是不是 自然解凍？
不用放入水 解凍？
祖哥煎牛扒真係高超
搵一日試下先，從來未試過煎牛扒，應該實驗一下看看自己手勢如何
謝謝祖哥 講解好詳細 一定試試❤
請問點樣吾可以用花生油 ？
無人會用花生油放在牛扒上,煎牛扒是西餐做法,外國人無生產花生油
祖哥，感謝教授🙏🙏
不過食嘢真係要合埋口，唔好有聲❤
切開之後邊位有啲過熟，最靚應該係，切開之後邊位同埋中心位置，都係均勻粉紅色，咁就最靚
祖哥，可否考慮錄一次視頻用鑄鐵煱煎架仔纹牛排的方法呢？
下期可做鹽水煮牛排？
星期日，試吓先，多謝祖哥🙏🏻
完全冇預設下拍視頻，超正！👍👍👍
和牛亦是用這種腌法？還是有其他配方？
多謝祖哥，請問如果我要7成熟要煎多久？西餐廳牛扒蘸汁又是怎樣調配的。多謝祖哥，祖嫂指導使我們 獲益良多🙏👍💕
跟視頻最後煎的步驟再煎久一點,西餐牛扒汁叫燒汁,有機會才做給你們看
@@superChefjoe 謝謝🙏 來自美國
祖哥會唔會介紹下 血腸 既食譜 通常都係煎香就咁食 好小配搭其他嘢
祖哥，你上次教Rest 咗10-15分鐘後，再牛扒入袋浸入熱水中數分鐘提高肉溫即可進食。我照辦煮碗，真的好好味；半生熟，好食呀！點解今次Rest 後你卻教重煎熱扒呢？有也好處？
每次rest 之後,到食前也要重煎的,每次我也有教,你再去我視頻重温一下
祖哥，煎牛扒如果係明火，要開大火還是慢火呀
大
好好好！
一定要去買一塊肉眼扒去試做！😋🥩
Excellent presentation. As clear as crystal!
absolutely agreed , even better without rubbish talking !
祖哥，請教為什麼煎牛扒用任何油都可，反而不要用花生油，謝謝你
花生油太大花生味,應响了牛扒本身味道
明白，謝謝你
祖哥，試左啦，確係正。
想問点解唔可以用花生油？
花生油味太強,會蓋過牛肉味
Amazing and delicious steak.🤤😋💯💯💯❤️❤️💪🙏
做個煎個牛扒好靚
好想馬上試吓自己煎，睇吓我學唔學到祖哥嘅秘訣先
我昨晚用你教的方法煮牛扒，好好味。但當我切牛扒時牛扒有小量血水滲出。我是否做錯了什麼🙏🏻
練多幾次便得
太熟吧
Very interesting . I will try it at home .
祖哥，請問可唔可以用蒜粉及洋蔥粉代替醃料？
可以但味道差點
Prefect video, 感謝分享。
請問新鮮香草用什麼材料做？
香草是植物
@@superChefjoe 鬼唔知亞媽係女人 佢想問 香草 係乜 ( 英語)
@@superChefjoe我問得唔好。我有種值物，想知用咩值物來做香草醃牛扒？
百里香,迷迭香
謝謝祖哥分享👍👍👍
I love to watch your cooking. However, I watched the American chefs for cooking steak was very different. First time I heard. that. I ate a lot of steaks, from US$10 a pound (on sale) to US$200 a pound (Wagyu Filet Mignon, only once, too expensive).. One Christmas , I ate 30 pounds steaks prime rib by myself in one month. Some American grill the steak on high heat, few minutes and turn to the other side, then use tinfoil to wrap around the steak for "resting", some put in the oven for low heat and some just grill. I have not heard to turn the steak every few 5 seconds for steak, this is the first time! They use tinfoil to wrap the steak! Personally, I like to use iron steak pan to cook my steak. There are lots of ways, as long as you like it,. I have been in USA for over 40 years. A good quality steak no need to marinate at all, just use salt and black pepper when you eat. Most professional steak chefs said turn the steak once only. Anyway, it does not matter, as long as you like it. Also, some American chef use good wine to soak the steak over night before cooking, they never use onions and garlic for the preparation. Unless we cook Chinese style stir fry beef steaks. Anyway, I enjoy watching Chef Joe HK cooking, always learn something. Thank you.
The Chinese (Asian) like to marinate the meat. This alters the natural flavor of the high quality beef, especially of the Wagyu. The French pan-fry method does not suggest turning too early so as to block the meat juice inside.
Thanks for the clear explanation of Chef Joe.
赞👍！
Rest 時，用錫紙是否保熱程度好過用保鮮紙？
不夠保鮮紙好用
@@superChefjoe保鮮紙好過錫紙？唔係呀嘛😂😂
煎好塊牛扒。可否教煮牛扒汁😊
請問您所講大火幾大？定係開中火去做？keep住去煎牛扒
你個爐開最大火
真勁揪........
真係正
想請教煎羊架方法係咪都係咁？
我已有另一條教煎羊扒的視頻,你去找找
@@superChefjoe 好的，謝謝你
I love steak❤😂thanks learning, more
祖哥如果用普通生鐵鑊煎有不同嗎？
生鐵鑊可能難煎些
@@superChefjoe 😔
請問鴨胸 rest 嘅方法係咪一樣？？
@@cmk0102 鴨胸不用rest
教下煎牛柳，想問你D牛扒是急凍的？
唔明你問甚然
除了街市買的鮮牛肉，絕大部份的牛扒，都是用急凍解凍的。買急凍牛扒回來，常溫保鮮紙包裹放置一小時（一吋厚的需要放更久。待肉表面軟下來就可以開始醃制。
祖哥，你好，一吋半厚的牛排要煎幾耐？急急急！我在北美，就快要煎啦！多谢！
太厚了,要先煎後焗
@@superChefjoe 大錯特錯 你應先問 需要幾熟 !
我要五成熟啊
@香港火頭 “Joe the cook “ 寄然你無咁高 common sense , 我代你回答 ， medium rare ( 60秒 each side )， .medium ( 90 秒 each side ， well done ( 120 秒至150 秒) 0n 400 C temperature !
多谢各位👍👍
謝謝😊
請問有冇人知邊到有得買急凍鴨脾港島區？？請賜教。想做湯飯祖哥教的
我在粉嶺買的
@@superChefjoe 祖哥多謝你回覆，太遠了。我再查吓港島區有冇。你教煮的真係好食，易整。💯💯💯💯👍👍
腌料拿掉之後就浪費了？ 腌料可以有煮什麽？
你喜歡可以用來煮汁
如果係2寸厚又怎樣？
先煎後焗
💯 out of 💯 ty si fu ❤❤❤🎉🎉🎉 Sydney
祖哥真性情！
牛肉是否用冰鲜牛肉？或在那裡買才有這麽靚的肉，唔該祖哥。
阿根庭肉眼扒
🙏😄
Thx
點解唔好用花生油?
花生油太重花生味,影響牛肉味
@@superChefjoe 多謝指教
祖哥, 牛扒要洗嗎？
不用洗
正正正, 唔該哂祖哥
❤❤😊