小夫妻 Overcooked Couple Overcooked都幾鍾意食牛扒，我地間中都會買塊靚牛扒返黎炮製下，一黎係幾好食，二黎煮牛扒總有總隆重感覺，用黎慶祝最近身邊發生既小確幸係最好不過。
今次依篇文章我地總結少少我地關於煮牛扒既心得，大致會分為牛扒選擇同煮法，希望整理出一個用唔同方法煮牛扒既快速參考文，會講到以下既部份:
Our readers may know that we cook beef steak quite often. On one hand it’s delicious and on the other hand cooking a steak is quite a festive thing to us. It’s a good mean for us to celebrate happiness around us.
In this article we want to summarize our experience of cooking steak. There will be 2 parts: selection of beef steak and cooking a beef steak. Hope this can be an easy reference for those who are going to cook a steak for your loved one(s)! We will go through the below sections:
煎牛扒整合 Searing a Steak
倆口子係屋企想慶祝下一d小事情，煮塊牛扒簡直就係不能錯既選擇，所以花少少功夫研究一下煮牛扒既基本功，係一件相當值得既事
You can’t be wrong cooking a steak for festive celebration with your partner. It’s always worthwhile take some time to explore the techniques of cooking a steak!
要煮牛扒一d都唔難，但由揀牛扒種類、厚切度、煮牛扒既方法、器具、時間等等全部都可以令牛扒既味道同質感有分別，今篇我地就係想整理出一d我地之前試過既方法！
Cooking a steak isn’t difficult. Yet from the selection of steak type and cut to the method of cooking, tool to use and duration, there are numerous factors that can affect the flavour and texture of a steak. In this article we would like to share the ways of steak cooking we have tried before!
要煮到牛扒好似圖中咁外脆內嫩，其實唔難架！
Follow the steps everyone can cook a steak nicely!
選擇牛扒－等級 Grades of Steaks
係香港好容易就買到世界各地既牛扒，簡易起見，先講講美國既牛扒分級標準。美國農業部用左牛扒既油花分佈同牛齡黎將牛分成8個等級：Prime, Choice, Select, Standard, Commercial, Utility, Cutter同Canner。係香港超市會見得到既多數係頭3個等級。
如果想正正經經買塊慶祝用既牛扒，我地都係建議買Prime級，因為油花分佈都會影響味道，我地既經驗係Prime同Choice既「牛味」都已經有幾大既分別。
In Hong Kong it’s easy to buy steaks from all over the globe. Let’s begin with the grading of steaks in USA. The US Department of Agriculture divides steak into 8 grades primarily by marbling (amount of fat streaking within the cut of meat) and age: Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner. In Hong Kong the top 3 grades can be commonly found in supermarkets.
If you are to buy a steak for celebration, we would recommend buying a Prime one as the distribution of marbling really affects the flavour quite a lot. From our experience, there is substantial difference in the flavour of beef between a Prime and a Choice steak.
用油花多寡去分級都有理由，因為煮熟左既油脂會稍為融化並形成豐富既滋味，而且油脂會係脷上形成薄膜並短暫停留，為我地帶黎牛味既餘韻，而油脂因為已部份融化，所以咀嚼上黎就好似更多「肉汁」咁 (其實根本係油脂)，簡而言之，油花較多既牛肉普遍俾到更好既味覺享受我地，所以將佢地歸類為較高級亦有當中道理。
To differentiate steaks by marbling is actually very reasonable. The cooked fat within the steak would melt a little and form a unique and savory flavour. The melted fat also stay on our tongue briefly by forming a layer. This is the reason why we can enjoy the rich after taste of the steak. In addition, the melted fat also gives us the feeling of juiciness. In short, a steak with more marbling in general provides better tasting experience to us so it’s reasonable to group it in high ranking.
指細去講，即使美國既分級都再有得根據油花去再分得指細d，而澳洲同日本牛都有類似既分級標準，上圖就清晰咁作左對照。
The US grading system can be further divided into sub-grades by the marbling of a steak. There are also Australian and Japanese grading system as shown above.
講開牛扒，作為韓粉既我地都要提下韓牛，去韓燒店食上等既韓牛，配以豆醬、芝麻葉捲住牛肉去食，仲有數唔完既韓式伴餐小碟同燒酒，真係人生一樂也… 以往韓牛都不作出口，但近年係香港都有得買到了，品質都好好，但要用返韓式食法，都係要飛去韓國食。
Speaking of steak, we as huge fans of Korean culture have to mention Korean beef. It’s fantastic to order a nice chuck of Korean beef in a Korean BBQ restaurant. They serve the beef with bean sauce, sesame leaves and number side dishes together with soju.. Korean beef used to be supplying to domestic market only but in recent years it’s available in Hong Kong. However, to try the authentic experience we have to go to Korea.
選擇牛扒－部位 Cuts of Steaks
一隻牛有好多唔同部位，今次就簡單講講最常會用黎做牛扒既部位。
There are numerous cuts of steaks. Let us share some common cuts here.
平時超市買到既牛扒多數都係牛腰肉(Loin)或者牛肋肉(Rib)。
香港人鋸扒既至愛－西冷，就係牛腰肉接近臀部既肉，價錢相對牛柳、肉眼會平少少。相比肉眼，西冷既油花一般較少，而質感亦較有咬勁。
而另一個鋸扒熱門－肉眼扒，就係牛肋肉中央部份去骨，油花一般較多，所以會有更香濃既「牛味」，質感上會較腍同嫩滑。
如果無價錢考慮既話，我地一般都鍾意揀肉眼黎煮，鍾意佢又嫩又肉味香濃。
Normally what we can buy from a supermarket is loin or rib.
Sirloin is obviously a very famous cut. It’s the part of loin adjacent to the round. In terms of price it’s normally cheaper than tenderloin and ribeye. Compared to ribeye, sirloin has less marbling and the texture is more chewy.
Ribeye is another famous cut of steak. It comes from the rib area and it has more marbling so stronger “flavour of beef”. The texture is tenderer then sirloin.
If there’s no consideration of price, we normally go for ribeye as it’s tender and rich in flavour.
選擇牛扒－厚度 Thickness of Steaks
基本上我地買牛扒都係鍾意越厚越好，但當然好多時貪方便係超市買牛扒根本無得揀厚度…
揀厚牛扒既原因係食牛扒既精粹係在於要煮到外層過熟，令佢有焦香脆口既感覺，而裏面就要半熟，保持肉汁同嫩滑。如果牛扒太薄就會令成塊扒都好快全熟，當然太厚既話會有機會令中間部份完全唔熟，但依個問題可以透過慢煮牛扒去解決，我地都鍾意用依個方法去煮牛扒，下面會講更多。
Basically we like the steak as thick as it can but of coarse in a supermarket we have no say about the thickness…
The reason of choosing a thick chuck of steak is that in steak cooking we want the steak crispy on the outside and juicy in the inside. If the steak is thin, it will be overcooked fairly quickly. Of course for a thick chuck of steak, chance is like the middle part cannot be cooked at all. However, this problem can be resolved by slow cooking the steak. We like using slow cooking to make our steak. We will share more below.
去牛扒專門店可以叫佢切幾厚都得，成件事開心好多
依一次我地買左塊21日熟成肉眼，熟成牛扒味道香濃好多，係好好既體驗，亦係一個我地都想再探索多d既世界。有關我地依一次既下廚經歷可以睇返我地之前既文章
In a butcher house we can order as thick as we like. It’s a fun purchasing experience of steak.
In the photo we bought a 21 days dry aged ribeye. Dry aged beef has way richer flavour and it’s a fun area to explore. For the cooking experience of this steak you may refer to our previous article
超市無咁厚切另計，一般我地買牛扒都鍾意佢起碼2.5cm厚，即係一個5蚊銀左右，用黎慢煮可以做到唔錯既效果，當然再厚就更好
Normally we want our steak to be at least 2.5cm thick, that is the thickness of a HK$5 coin. Slow cooking works well for this thickness. Of course it’s better to have it even thicker
煎牛扒－直接鍋煎 Direct Pan Searing Steak
煎牛扒黎講，最懶既方法當然就係即刻解完凍就即刻煎，快靚正！
The laziest way to cook a steak is of course pan fry it after unfreezing it.
方法係之前既文章都有介紹過，基本上每面煎兩分鐘，再用一分鐘落牛油上色就可以，係度分享多5個技巧。
We mentioned the way of doing that in our previous article. Basically we sear each side for 2 mins and then cook it with butter for 1 more mins. We now share 5 more techniques for cooking a steak.
煎牛扒技巧 Techniques of Searing a Steak
首先就係牛扒買左返黎一定要解凍至室溫，因為煮牛扒既時間一般較短，如果末完全解凍就煮，隨時中心都仲係凍但外面就已經煮熟晒。
第二係煮之前要抹乾牛扒，如果唔係牛扒就會變左烚熟而唔係煎熟，影響味道亦會影響上色。
第三係如果想牛扒煎完出黎較深色，可以加一湯匙牛油，牛油受熱會係牛扒表面形成焦黑色，牛扒食起上黎亦會有種少少焦苦味，未必個個都鍾意，但我地就幾鍾意依陣味。
第四係煮完牛扒一定要由佢攤一攤先切開，原因係牛扒剛煎起時表面會較乾身，攤緊既時侯可以等表面重新吸收肉汁，令佢更juicy。另外，攤緊既時候因為溫度下降，肉汁亦會重新變得濃稠，所以就可以減少切開肉時既肉汁流失。
第五就係攤完塊牛扒，臨上碟時，可以返滾返鍋上既汁液，再倒上牛扒上，除左可以令牛扒熱返d，亦可以令表面食落更香脆。
First the steak must have been unfrozen to room temperature. As the time for cooking a steak is brief, if it’s not fully unfrozen chance is like the core is still cold while the outside has overcooked.
Second, wipe dry the steak before searing it. Otherwise the steak will be boiled to done instead of seared to done. This will affect both the flavour and the coloring of the steak.
Third, if we want the steak to look darker, we can add a tbsp of butter. Heated button will form a dark crust on the surface of the steak and the steak will also taste slightly bitter. Not everyone likes that flavour but we happen to like it.
Fourth, rest the cooked steak before cutting it. Right after searing the outer part of the steak is relatively dry. During resting the outer part can reabsorb the juice and make itself more succulent. also, during resting the temperature decreases and this allow some of the juice to become stickier so this can reduce loss of juice while cutting the steak apart.
Fifth, after resting and before serving, reboil the liquid in the pan and then pour it onto the steak. This can give a crispier texture to the beef steak.
煮牛扒－慢煮 Sous Vide Steak
如果時間許可既話，我地多數都會用慢煮既方法去處理牛扒，而買越貴既牛扒就越會用慢煮。平時直接解凍完就煎，煎既時間較長，火喉會較難拿捏得準確，而慢煮就可以set好左溫度，準確咁令將牛扒煮到我地想要既熟度，而且無論牛扒幾厚，都可以均勻咁將成塊牛扒都煮到特定既熟度，之後用高溫快速煮返香表面，就可以做到外層薄薄香脆，裏面粉嫩外汁既效果。
If time is allowed, we prefer cooking our steak by sous vide especially when we are cooking a pricey steak. If we just sear it right after unfreezing, the searing time is longer so it’s harder to cook the steak precisely. On the other hand, with sous vide we can just set a designated temperature and reach the doneness we desire no matter how thick the steak is. After that we just quickly heat the surface of the steak to give it a nice crust while keeping the inside tender and succulent.
有關慢煮牛扒之前都有介紹過，簡單講就係將肉醃好，放入保鮮袋，用慢煮棒將浸住牛扒既水調節到特定溫度，直至牛扒煮成我地想要既熟度，再煎或燒返脆個表面就可以了。
今次會就住慢煮既3個方面，去分享多少少心得。
We have previously shared how we sous vide steak. To put it simple, we just marinate the steak, put it in a zipper bag, set the slow cooker to a certain temperature until it reaches our desire doneness. Finally, sear or grill the surface and it’s done.
Below we are sharing the 3 aspects of sous vide that we need to pay attention to.
慢煮牛扒－溫度 Temperature
多數我地都鍾意set到51-53度，咁就可以煮出3成熟既牛扒。一般我地都唔會用再高既溫度，一黎我地鍾意牛扒3成熟，二黎如果用再高既溫度，就會有更多肉汁流失，令牛扒食起上黎會比較柴。
由於牛扒既熟度係取決於所吸收既最高溫度，溫度唔超過53度最多都仍然只會煮出3成熟既牛扒，用慢煮既方法就可以確保我地既牛扒最多都只係煮到去3成熟。依一點係用傳統方法煮牛扒唔會做得到既野。
We like to set the temperature at 51-53 degree Celsius. That will give us a rare steak. We do not prefer temperature higher than that because on one hand we like our steak rare and on the other hand more juice will be lost if we apply temperature higher than this which deteriorates the texture of the steak.
As the doneness of the steak is determined by the highest temperature we set, if we don’t set it higher than 53 degree, it will still be a rare steak. This is what traditional way of cooking a steak cannot compare.
溫度同熟度對照圖，我地一般都鍾意set 51-53度
An easy reference for temperature vs doneness. We like setting at 51-53 degree Celsius
慢煮牛扒－時間長度 Duration
上面講到set左53度塊扒就唔會超過3成熟，咁係咪煮1個鐘同24個鐘，牛扒既風味都會一樣？唔係的。
一般做慢煮，1個鐘就可以，咁樣煮完出黎既質感嫩滑得黎有咬勁，如果鍾意腍身少少，慢煮兩個鐘都ok。
再煮耐d時間會點？肉入面既酶會繼續分解肉既締結組織，令塊扒既質感越黎越散，如果真係慢煮左24個鐘，大概會令到肉既口感變到一pat野咁，過猶不及。
So far we mentioned that if we set the steak at 53 degree Celsius our steak won’t exceed the doneness of rare. Does that mean the steak will be the same if we slow cook it for 1 hour or 24 hours? Not really.
Normally for sous vide, 1 hour is sufficient. The steak will be tender and chewy. If you like it softer, you can slow cook it for 2 hours.
How about longer hours of slow cooking? Enzymes in the meat will continue to decompose the connective tissue and make the meat softer and softer to a point that it can be shredded apart easier which is not a pleasant texture we want.
慢煮牛扒－煎或燒 Searing or Grilling
慢煮完牛扒就可以整返香脆個表面，可以煎又得燒又得。
After sous vide we can make the steak surface crispy and that can either be done by searing or grilling.
煎牛扒既話，首先開大火，落油燒熱隻鍋到有油煙出，就放牛扒上去，每30秒反一反，每邊煎1分鐘左右，然後再煎煎周邊位置就可以。
想再煎得好食d，上面直接煎部份提過既第2－5個技巧一樣適用係依度。
我地會鍾意用有坑紋既烤鍋，坑紋設計令牛扒底部既水份更易揮發成水蒸氣，因而表面可以做到更乾身脆口，上色亦更好睇。加上坑紋會烙係牛扒表面，上碟時塊牛扒就會更靚。
If we are to sear, switch on high heat and add oil to preheat the grille pan until smoke emerges. Then we can put our steak on it, flip it every 30s. Sear each side for 1 mins and then the edges.
To make it taste better, the second to fifth techniques we mentioned above in the direct searing section can also be applied.
We like using grill pan with ridges. The ridges make it easier for the water in the bottom of the steak to evaporate away and that helps make the steak crispier and better colored. Also grid marks on the steak looks way better.
我地好鍾意我地既Skeppshult烤鍋，除左有坑紋設計，佢亦用左好厚料既鑄鐵鑄造而成，上面我地講過煎牛扒要先預熱隻鍋，用較厚既鍋就可以令放牛扒上鍋時，鍋既溫度唔會同預熱好時既差太遠，令牛扒可以穩定咁受到高熱去煎香表面。而厚料既鍋受熱亦會更均勻，係煎牛扒時既火力控制就更得心應手。
加上Skeppshult烤鍋係瑞典手造，亦配手感好好既胡桃木鍋柄，我地對佢無抵抗力了。
We like our Skeppshult grill pan very much. Apart from the ridge design, it also applies thick layer of cast iron to cast the pan. We mentioned above that we need to preheat the pan before cooking our steak. If we have a thicker grill pan, we can make sure the temperature won’t drop as much when we put our steak on the pan. That can help searing the steak with stable high heat. Also, the thickness also provides evenness of heating and that’s exactly what we want when searing a nice chuck of steak.
Additionally, the Skeppshult grill pan is hand crafted in Sweden and it’s with beautiful walnut handle. We are just irresistible to it!
你都諗緊將買隻烤鍋? 依家Skepphult鑄鐵烤鍋25cm係小夫妻Overcooked網店都有得賣喇，可以入黎睇下!
Looking for a grill pan? Now the Skepphult grill pan 25cm is available in our store. Check it out!
至於燒牛扒就更簡單，我地要準備既係高溫既火，而目標都係要燒到表面香脆。
Grilling a steak is even easier. What we want is to make the surface crispy by flame.
慢煮完牛扒，帶出去bbq其實係個好好既主意，因為係唔會失敗而且非常好味
Having a sous vide steak in a BBQ meal is a good idea as it’s not going to fail and it’s delicious
表面好似好柴
It looks dry
但其實裏面仲係相當粉嫩juicy，用炭火仲可以食出有炭香味
But actually the inside is still tender and juicy. Using charcoal fire can add some nice charcoal flavour to the steak too
係屋企唔方便用炭火，用火槍燒都一樣得！
Not being able to set up charcoal fire at home? Using a blowtorch can also do the job!
當然係郊外野炊都可以用火槍燒既方法
Of course we can also use blowtorch to cook our steak outdoor
色香味俱全
Yummy!
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有關煎牛扒食譜－
我地個Skepphult鑄鐵炸鍋既開箱文
Our unboxing article for Skepphult grill pan
Skepphult鑄鐵烤鍋開箱 Unboxing Skepphult Grill Pan
放左工無咩時間，要輕鬆煮牛扒食？直接煎都末嘗不可
Need to quickly cook a steak for dinner after work? Ok, just sear it directly.
放工輕鬆5成熟煎牛扒 Sear a Medium Steak After Work
之前有一篇都有介紹過慢煮牛扒既步驟，想手把手跟住做可以睇睇
We shared how to sous vide beef steak before. You may follow the steps we shared
貴食材不敗煮法! 慢煮厚切西冷牛扒 Never Fail Your Pricey Sirloin Steak – Use of Sous Vide!
依一篇就介紹左我地買熟成牛扒返黎慢煮既經歷
In this article we shared our experience of buying a dry aged steak and our way of cooking it
情人節海陸3重奏大餐 Valentine’s Day Surf and Turf
BBQ黎講，燒牛扒都係走唔甩既好煮意，慢煮完再燒就可以提升到另一層次
For a BBQ gathering, grilled steak seems to be a must have item. By sous vide it we can bring it to a whole new level
BBQ香草慢煮牛扒+鹽焗沙薑雞 2 Ideas for a Joyful BBQ
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