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Description
烹調方法:
預熱焗爐攝氏190度。先用廚房紙抹干牛扒，放牛扒在室溫用調味醃約30分鐘。將斧頭扒的骨位先後用濕的廚房紙及錫紙包住，以防骨位烹調時變黑。用大火燒熱1湯匙油，放入斧頭扒煎約1分鐘，再轉中火煎約7分鐘，期間不要轉動牛扒。之後，轉另一面再煎約5分鐘。將斧頭扒煎好後立刻放入已預熱焗爐焗大概15-20分鐘，用煮食用溫度計檢查牛扒最中間位的溫度，如要三成熟就控制約攝氏52度，五成熟就控制約攝氏58度。
