Right, the guide to cooking a perfect steak—hot pan. The secret here is to make sure that we literally sear the steak and not boil it. Season it first—beautifully done. Get some nice, large grains of pepper so you got a nice bit of heat. Mop up...all that seasoning and sort of push in. The foremost important part is to make sure we take them out of the fridge 20 minutes before you actually start cooking them. Cooking a steak that's stone-cold in the center, you're gonna have to overcook it on the outside.
好，完美牛排的烹調指南－－熱鍋。這裡的秘訣是一定要確認我們是真正以高溫快煎牛排而不是在煮牛排。先調味－－完美。用一些美味、大顆粒的胡椒，這樣會帶來很多刺激風味。抹一抹...所有的調味料，然後稍微推入肉裡。最重要的一環是務必先從冰箱拿出肉，在你真正開始料理的二十分鐘前就拿出來。煮一塊中心凍得像石頭的牛排，你會把外部煮得太老。
Pan's just started smoking. A touch of oil in, all that around. And then just lay the steaks away—always away from you. And let the pan do the work. That's the kind of noise you wanna hear in the pan every time...that nice sear.
平底鍋開始冒煙了。倒入一點油，繞整個鍋子。接著只要放入牛排－－永遠要朝自己的反方向放。然後就交給鍋子了。那種聲響是你每次都想在鍋子裡聽到的...煎得真美味。
Again, a pair of tongs. Turn it over, very carefully. Literally 30 seconds in the pan, you can see the color... beautiful. That layer of fat on the back of the sirloin, we wanna render that down as well. That's it there. So, hit that into the pan. Use the pan to your advantage. Tilt the pan till all that hot, fat olive oil run down the back, and it starts to sear the steak even better. And you put a little bit of garlic in—add a little flavor to the steaks. Doesn't need to be peeled—you just lightly crush them in. I think it's a really nice flavor to the steak.
再來，一把夾子。翻面，要非常小心。只要入鍋三十秒，你就可以看到那色澤...好極了。 沙朗牛排背面那層油脂，我們也要把那融掉。就在那。那麼，把那放到鍋裡。善用你的平底鍋。把鍋子傾斜到所有滾燙、口感醇厚的橄欖油都流到牛排背面，然後這就開始讓牛排煎得更美味了。接著放入一點大蒜－－替牛排增添一些風味。大蒜不用剝皮－－只要輕輕壓碎就可以了。我認為這是搭配牛排很棒的味道。
Turning every minute to get that nice, even color. And if you're turning your steaks every minute, it starts to cook evenly.
每隔一分鐘就翻面好煎出那漂亮、均勻的色澤。如果你每分鐘替牛排翻面，牛排就會開始煎得很平均。
A little bit of thyme. It's really nice to get that nice, fragrant scent of thyme. And a touch more. I quite like my steaks rare. So, rare is here, opposite the palm, at the top. Medium is there, and well-done is at the top of your wrist. And now, I'm gonna start off with my butter...good old knobs of butter. And this is where the steak starts to take on a completely different flavor.
加一點百里香。有百里香那美妙香氣真是好極了。再倒一點。我的牛排喜歡吃一分熟。所以，一分熟是這裡，手掌反面，上面這部位。五分熟是那，然後全熟是手腕上方。現在，我要用奶油開始...漂亮的奶油塊。這就是牛排開始呈現全新風味的一步了。
Tilt the pan, and then you just baste the steaks...and that fried thyme and that garlic... Nothing's burning, and that's why we started off with olive oil. Take the garlic...and sort of brush the garlic over. Off with the gas. Take them out—beautiful. Let them rest...then off. And then from there...slice. Rare, going on to medium rare. Mmm...delicious.
傾斜平底鍋，接著你只要在牛排上澆上油脂...還有油煎百里香和大蒜... 沒有東西被烤焦，那就是我們一開始用橄欖油的原因。拿起大蒜...然後稍微在表面刷一刷大蒜。關掉瓦斯。拿出牛排－－好極了。讓牛排擺一下...接著起鍋。然後從那裡...切開。一分熟，接著變三分熟。嗯...美味。
- 「將(脂肪)熬成油、熬化」- Render Down
That layer of fat on the back of the sirloin, we wanna render that down as well.
沙朗牛排背面那層油脂，我們也要把那融掉。 - 「也、同樣地」- As Well
That layer of fat on the back of the sirloin, we wanna render that down as well.
沙朗牛排背面那層油脂，我們也要把那融掉。
