低温水浴牛排的做法！ 养生壶食谱How to Sous Vide Steak at home |

Cooking steak the traditional way, in a cast iron skillet or on the grill, leaves lots of room for error, and an over- or undercooked steak is a big mistake to make when there's a prime-grade dry-aged ribeye on the line. Sous vide cooking takes all of the guesswork out of the process, delivering steaks that are cooked to precisely the temperature you like each and every time. Not only that, because sous vide is such a gentle cooking process, you'll be able to achieve steaks that are more evenly cooked from edge to edge than what you'll find in even the best steakhouses in the world.

Procedure：
marinate the steak with salt, black pepper, olive oil, garlic, butter and rosemary
sous vide at 50-80 °C for 1hrs
pan sear the steak, around 1min for each side.

今天和大家一起做的是很多高档西餐厅都会用到的低温烹调法（sous vide)做的牛排. 但是我没有用任何价值不菲的低温烹调机，用家里现有的北鼎养生壶的持久保温功能，轻松复刻了这款被吹成神级的牛排，结果让我大大惊艳！原来低温牛排做起来这么方便，低温水浴后，只用在锅里稍稍把肉煎到焦黄！想偷懒又想煎出里面粉色多汁牛排的你们再也不用觉得有压力了！没有专业设备的朋友们也可以用烤箱的保温功能设置一个130-150华氏度的保温温度，将牛排抽真空水浴放在锅中，放在烤箱保温功能1小时后再煎至焦黄，牛排轻松达到完美的熟度，切开来肉汁饱满，咬到嘴中是满满的肉香，而且完全没有生肉的腥味。学到就是赚到了，三文鱼，鸡胸肉等等肉类都可以用低温法烹调，嫩到宝宝也能吃！

配料及烹饪过程：
盐，黑胡椒和橄榄油把牛排两面抹匀
用适量蒜片，黄油，迷迭香腌制牛排
用保鲜袋封好的牛排和香料真空隔水，低温50-80度之间烹调一小时（根据个人口味设置水浴温度）
低温烹调结束后用厨房纸巾把多余水分吸走方便等待上锅煎
两面各煎1分钟左右让牛排适当上色焦黄就可以啦，中途还可以丢一小块黄油让牛排味道更浓郁


#sousvidesteak#真空低温牛排#lycheegirl#牛排的做法#怎么做牛排好吃#牛排怎么做最嫩#牛肉的做法#养生壶食谱
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