【顛覆傳統煎扒做法】點解牛扒要煎3次? Triple Sear Ribeye! 外脆內嫩！迷人粉紅色嘅威士忌黑安格斯肉眼！

一直以來我哋學煎牛扒一般都係煎香兩邊之後 baste 牛油，又或者之前介紹過嘅先煎後焗，慢煮等等。今次呢個做法係我去完韓國之後了解返黎，原來牛扒仲可以煎3次， Triple Sear. 今次用鹽，威士忌，豉油 呢3種煮食元素，就可以煮到一塊超香脆，多汁，而且你意想不到好食咁好食嘅牛扒。
好啦，唔講咁多，大家睇完記得係澳利高用優惠碼買野啦！
傳送門：www.oriolefood.com.hk/app/web...
優惠碼：Ckingroom

[@bluesywalker501]

looks amazing !

[@sinyanwinnieho3620]

好正呀🎉🎉

[@tszyin2009]

忙左大半年唔得閒睇你，今日一開就見到新煮意，要試吓先得👍🏼

[@kamdonshek5748]

依個方法真係未試過！亦都未食過。下次會跟住試整嚟食吓。多謝分享！👍👍👍👍

[@pppan9901]

我睇你个片好耐但係第一次比赞，呢个三煎牛扒真係正。

[@CookKingRoom]

多謝你🥰

[@gkknow]

Interesting, will try

[@KelvinL780]

煎得真係好靚

[@Happyangle]

好正😊😊 用其他酒代替可以嗎

[@kimmanbenlau1991]

正

[@user-ux2rz1cb6v]

下次4從隔夜煎！

[@wingcccc]

Can’t really imagine using soya sauce! Got to try …

[@onion2u]

三重梅納反應，應該好香

[@iadrianw]

我想問點解唔好用油浸牛扒？

[@marchwu2109]

拿拿林攞舊牛扒出嚟試下 呢個容易整啲

[@user-yi5zu8im7q]

要高溫煎，隻鑊可以試下用 lodge

[@yvonnechan7296]

好似好容易，但我驚個alarm會响😂

[@user-uo7ch2lf3z]

可能浸豉油時接了一個電話，又或者之前個crust未夠堅挺，食落太重豉油鹹。
下次試試點到即止……威士忌可以浸耐少少。

[@Bigthingshavesmallbeginnings]

用大火燒熱個鑊落油落扒，聽到聲減弱跟住又再開大個火？🤔應該係點？

[@terencel8522]

我都係去葵涌Oriole😊

[@jerry112520051816]

❤❤❤

[@versace212]

正一阿茂整餅

[@ddbliss2871]

Interesting .. guess I’m going to buy a whisky .. and will try it next time … and I do have two ribeye in the frig waiting to be cooked .. but they’re not as thick as it should be .. never heard of triple sear .. will give it a try

[@zhili7625]

准备怀红酒😋

[@carson3448]

應該唔係沖繩雪鹽... found 淡雪鹽 - 米與鹽結合而成的淡雪鹽，外型看似雪花般，因此有淡雪鹽之稱，有鹽的咸味同時有米香。. 可配搭在肉或刺身料理。

[@CookKingRoom]

冇錯，就係淡雪鹽😂

[@SKywing]

冇飲開酒, 冇威士忌
咁可唔可以就咁用普通紅白酒/紹興酒代替? 🙈

[@mcgKW]

紅酒白酒感覺還好, 紹興感覺可以試一下

[@happyh.k8727]

想請問呢啲咁大舊嘅牛肉可以喺邊度買呢

[@CookKingRoom]

澳利高

[@fung8276]

電磁爐做唔做到？🤔

[@KK_zero]

每次每邊煎幾耐左右呢？謝謝，如果想食medium 咁要煎耐小小，咁會唔會搞到外皮煎到過黑呀？因為3成都咁樣，煎5成咪黑哂？😂

[@CookKingRoom]

改返薄少少，或者火力細d

[@tomleung0117]

Try pan sear it then remove the pan from stove entirely, let the leftover heat do the work. Then sear again and repeat. Use a meat thermometer for precision. If you want medium u need to let the leftover heat to do the work to 60-62C. Most of your steak is cooked without direct heating, it comes out golden brown and crispy on the outside, medium pink juicy inside. It just takes time and patience and lots of practice. For amateur audience, I recommend them use sous vide, works every time. Your steak is just too raw for most people.@@CookKingRoom

[@kelvinleung7307]

似rare多少少

[@CookKingRoom]

隨意調校，不過放多陣顏色再出返

[@patrickwong1228]

This is a goo way. Where to buy the beef?

[@CookKingRoom]

傳送門：www.oriolefood.com.hk/app/web/product_detail.php?linkid=6db0edf58239bc9774e228d78866c7e8&catid=ALL
優惠碼：Ckingroom

[@Fate-cv7gd]

這牛生到會叫出來了

[@ltyuen2]

Gordon Ramsay見到會嘔血

[@thomasdeedee]

下次試下鹽水煮牛，堅work, 好正

[@KathyKathyKathy]

請問點煮？😅

[@kkyla8047]

想問下你個煎Pan係邊買😍

[@CookKingRoom]

灣仔景德行

[@CooldyWong]

如果唔用威士忌 有冇其他酒可以代替

[@djiscrazy9008]

brandy

[@josec6569]

想做類似效果高度數酒就可以，但風味就會唔同，始終酒嘅原料唔同冇得代替

[@CooldyWong]

因為唔常用 所以想睇吓有冇代替品

[@victorchan8086]

這麼好的一塊牛排就給你無哩頭的浪費了!😢

[@Marcotsangchannel]

每次拎出黎浸都降溫 淨係得外面煎脆 中間咪會熟唔到

[@CookKingRoom]

唔會有太大影響，生熟度視乎時間控制👍

[@Marcotsangchannel]

了解 唔該Arthur解答

[@user-uy9nv6gn4y]

牛排拎出來時間每次等多3~5分鐘再按佢方法浸完酒再落鍋煎加熱返再Rest幾次,等中心溫度可以通過rest時間傳入去。

[@816Wai]

第二次同第三次步驟時要唔要熄爐

[@CookKingRoom]

唔需要

[@songlinqu9499]

两个问题，你煎牛排不需要封边吗？还有这个橙色不是medium rare，应该是rare， 目测中心温度只有45-48

[@CookKingRoom]

上鹽煎的時候已經封了。生熟程度可隨意改變時間，因為我個人偏向較rare的。

[@alan5245]

@@CookKingRoom 佢講緊圍邊,，唔係兩面切面
正常一係夾起塊扒一係舉起隻wok一邊，等圍邊都可以受熱去封口

[@lingpard]

應該可以簡單些煎都好好食, 同埋唔洗咁咸, 唔健康又浪費.

[@viennatse3420]

Camaralized

[@user-rd5dp2ju5b]

睇黎呢個台已經去到冇野好拍

[@patrickho2012]

中心溫度唔夠wo，呢個唔係三成，你不如正正經經分兩次煎啦，咁整浪費食材wo

[@alan5245]

可能佢個medium rare唔係講熟度
係講塊扒有medium同rare兩部分😂

[@kenyu8162]

Hi

[@CookKingRoom]

Hi 😊

[@kantaiwong4438]

小心鹹死

[@leogg1328]

係因為中文唔夠好定係因為英文太好呢，硬係要夾雜英文，高級啲咩？

[@MrForevermarlboro]

多9魚

[@bobbyjerrr]

聽講係貝多芬發明

[@user-uo7ch2lf3z]

貝多芬那個時代用甚麼豉油？