1.0basil‧草本新鮮https://basil.idv.tw/blogbasilhttps://basil.idv.tw/blog/author/basil【酒食搭配】煎出一客好牛 -沙朗牛排佐馬鈴薯泥 | basil‧草本新鮮rich600338<blockquote class="wp-embedded-content" data-secret="pHNWzGQXoR"><a href="https://basil.idv.tw/blog/8984/sirloin-steak-mashed-potato">【酒食搭配】煎出一客好牛 -沙朗牛排佐馬鈴薯泥</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://basil.idv.tw/blog/8984/sirloin-steak-mashed-potato/embed#?secret=pHNWzGQXoR" width="600" height="338" title="“【酒食搭配】煎出一客好牛 -沙朗牛排佐馬鈴薯泥” — basil‧草本新鮮" data-secret="pHNWzGQXoR" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://basil.idv.tw/blog/wp-content/uploads/2014/12/007.jpg700466將牛排從冰箱取出於室溫下回溫約 30 分鐘後，兩面淋上少許的橄欖油，抹上均勻的鹽和黑胡椒，備用。橫紋鐵鍋上抹薄薄一層油，熱鍋後以中火慢煎蒜片，直至表面呈現金黃色時取出。 接著以該只熱度夠高的鐵鍋續煎牛排，以大火每面各煎 2 分鐘（視牛排厚度而定）即可。將煎好的牛排擺放在盤子上，靜置 5 分鐘左右之後再享用