香草焗斧頭扒 ｜Herb Roasted Tomahawk Steak （ENG Recipe）

 嚟緊父親節 買塊靚扒，整個斧頭扒配枝紅酒比老豆簡單又有睇頭呢！

This Sunday is Father's Day, make a Tomahawk steak and match with a bottle of good red wine for dad is simple yet impressive! （ENG recipe below)

材料:

斧頭扒 2 公斤 （3-3.5cm 厚）

百里香 2 棵

迷迭香 1 棵

橄欖油 3 湯匙

無鹽牛油 20克

黑胡椒碎 1 -2 茶匙

海鹽 2 茶匙

原個蒜頭 2 個

做法:

1. 將已解凍的斧頭扒放室溫

2. 用百里香、鹽和黑胡椒碎塗勻整件斧頭扒，再以1 湯匙橄欖油抹勻。

3. 將蒜頭面切開1/4， 下少許橄欖油備用。

4. 選擇熱風對流模式 （Conventional），預熱焗爐 180 度

5. 大火燒熱鑊，下油下斧頭扒，煎2 -3分鐘。

6. 下迷迭香和牛油，將斧頭扒反轉，用匙羹將牛油均勻淋在斧頭扒面上，再煎 2-3分鐘，再煎封其餘邊位。

7. 將斧頭扒和蒜頭放入焗爐焗15-20分鐘。

8. 取出，蓋上錫紙，靜置 10 分鐘。

9. 沿骨頭切出牛肉，即可享用。

Tips：

- 焗的時間視乎斧頭扒厚度和大小，可再自行調教。

- 用食物溫度計插入肉中心位，3成熟（Medium Rare）約52℃~55℃、5成熟(Medium)約56℃~60℃、7成熟（Medium Well）約62℃~65℃

- 焗好的斧頭扒需要蓋上錫紙，靜置 （Resting）以保持

- 提早一至兩晚，將斧頭扒從急凍冰格放至0-4度雪櫃冷藏解凍，烹煮前半小時取出放室溫解凍，令烹調時牛扒中心不會太凍影響牛肉口感。

Herb-Roasted Tomahawk Steak

Ingredients:

2 kg Tomahawk steak (3-3.5 cm thick)

2 sprigs of thyme

1 sprig of rosemary

3 tablespoons olive oil

20 grams unsalted butter

1-2 teaspoons ground black pepper

2 teaspoons sea salt

2 whole garlic cloves

Instructions:

1. To thaw Tomahawk steak to come to room temperature.

2. Season both sides with thyme, salt, and black pepper. Drizzle 1 tablespoon of olive oil over the steak and rub thoroughly.

3. Cut the garlic cloves in half horizontally and lightly coat them with olive oil.

4. Preheat the oven to 180 ‘C (356 F) using the "convectional" mode.

5. Heat a frying pan over high heat, add oil, and sear the Tomahawk steak for 2-3 minutes.

6. Add the rosemary and butter, flip the steak, and use a spoon to evenly baste the steak with the butter. Sear for another 2-3 minutes, sealing all edges.

7. Place the steak and garlic cloves in the oven. Cook for 15-20 minutes.

8. Remove from the oven, cover with foil, and let it rest for 10 minutes.

9. Slice the steak along the bone, and serve.

Tips:

- The cooking time may vary depending on the thickness and size of the Tomahawk steak, so adjust accordingly.

- Use a meat thermometer inserted into the center of the meat: Medium-rare is around 52°C to 55°C (125°F to 131°F), Medium is around 56°C to 60°C (132°F to 140°F), and Medium-well is around 62°C to 65°C (144°F to 149°F).

- Cover the steak with foil and let it rest to retain its juiciness.

- Thaw the Tomahawk steak in the refrigerator for one to two nights before cooking. Take it out of the refrigerator and let it come to room temperature for at least half an hour before cooking to ensure the center of the steak is not too cold