西餐不是我強項，煎牛排更不是，你以為你買到貴的威靈頓牛排就可以是大錯特錯，因為要是煎不好你就毀了它偉大的使命。

Western cooking is not my expertise.  Making steak is definitely not either.  Don’t think that you are able to make a good steak by just buying an expensive steak.  If you make it wrong, you are going to ruin the expensive steak. 

這個牛排我是情人節在朋友LA的guest house做的，不是自己的廚房，所以也得適應了一下，也為了方便、，就買那種蒜加香草味的黃油，最後做出來還是挺滿意的，配菜有西蘭花胡蘿蔔，當然怎麼可以少了西人最愛的土豆呢？

I made this steak at the guest home of our friend in LA on the Valentine’s Day.  It’s not my own kitchen and for convenient sake, I used garlic herb butter bought from grocery store. I’m glad that Mr Large likes it very much.

自問真的不算很會做，研究過很多的食譜也當然實驗過無數次（當然也是失敗過無數次），目前總結了幾點想跟大家分享一下。I’m definitely not an expertise on this.  I’ve been doing a lot of researches and also experiments.  Here to share what I have found out so far.

1. 牛排要從冰箱拿出來放大概至少30分鐘，等肉跟室溫差不多，只有這樣你才好掌握熟成的程度。
2. 牛排先用橄欖油、鹽和黑胡椒按摩一下（對，我一般會按摩一下）。
3. 煎的時候，火候要夠大，這樣才可以一下子把外層煎熟然後封住肉汁。
4. 每面煎一分鐘就轉面一次，一般每一面需要煎4-7分鐘，視乎你要的生熟程度。
5. 煎到差不多熟，放黃油和香草，然後一直用溶化的黃油淋在牛排上。
6. 生熟程度就是看肉質軟硬程度，或者是量度肉的問題，估計大家在網上看到過很多的分享。
7. 我也試過因為買的牛排比較厚，西人又不太喜歡太生的牛排，但一直煎油煙太厲害了，所以，我就會每一面煎大概最多5分鐘就放進烤箱烤，兩種烤的方式，一個是用上層烤2-3分鐘（Broil），另外一個是上下烤不多於10分鐘（Bake模式），一般我用大概300F（150C）左右，最後趁熱的時候再放點黃油。
8. 我也看到過一些食譜是先烤，烤到要的生熟程度再上火把兩邊煎香，還沒試過，打算下次試試這種方式。
9. 最後是，牛排煎好不能立即切，要讓牛排休息個10分鐘（是有多累啊！），因為肉汁在熱的時候就會全流出來了。

1. You need to let your steak to be at room temperature before it’s cooked.  So, please take it out from the refrigerator at least 30 mins prior to cooking.
2. Season with olive oil, salt and black pepper.  (and I would massage the steak!)
3. Your pan needs to be hot enough when you put your steak on it.
4. Pan fry 1 min on one side and flip to the other side for another 1 min.  Keep doing this until each side is cooked for around 4-7 mins (depending on your desire degree of doneness).
5. When it’s about to be done, add garlic, butter and herbs.  Turn to medium heat and keep pouring the melted butter on the steak.
6. There should be a lot of reference online in terms of how to determine the degree of doneness.  I usually just check the tenderness of the meat.
7. I have got some steak which is rather thick.  Since Mr Large doesn’t like it too raw while it produces too much of smoke when I pan fry the steak, I therefore would only cook each side for around 5 mins.  Then, I would put it in the oven to continue cooking.  I would do either broil for 2-3 mins or bake for no more than 10 mins at 300F (150C).  Add more butter at the end when it’s done
8. I have seen some recipes are to bake the steak first to the degree of the doneness you want and then pan fry the two sides at the end.
9. Lastly, please let the steak sit for 10 mins before you cut it.  This is to make sure the meat juice won’t all come out when you cut it.

必須說我還是煎牛排的初哥，還在揣摩各種煎烤牛排的方式，西方國家肉都比亞洲便宜，估計以後實驗的機會會更多了。

To be honest, I’m still a rookie at making steak.  Still have a lot to learn and need practice.  Meat is much cheaper here.  I believe that I’ll have lot more chances to experiment!

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