15/09/2026
🥩 852簡簡單單又一餐｜焗爐版斧頭扒
以前整斧頭扒，我哋通常會用慢煮棒。
不過喺英國，焗爐基本上每個屋企都有，所以今次就試吓用一個更加簡單嘅方法——低溫慢焗，再大火煎香。 🔥
Simple Meal Series 🥩 | Oven-Roasted Tomahawk Steak
We used to use sous-vide for tomahawk steak, but this time we kept it simple with the oven — low & slow, then a high-heat sear.
🥩 做法｜Method
1️⃣ 提前準備｜Prepare ahead
牛扒抹乾，薄薄搽 olive oil，加入鹽、黑椒、蒜蓉及 rosemary。放入密實袋，雪櫃冷藏 至少4小時。
Pat the steak dry, rub with olive oil and season with salt, black pepper, minced garlic & rosemary. Refrigerate in a ziplock bag for at least 4 hours.
2️⃣ 入爐前｜Before cooking
取出後放置約 1小時，讓牛扒回溫。
Take it out about 1 hour before cooking.
3️⃣ 低溫慢焗｜Low & slow
120°C · 約50分鐘
Roast at 120°C for around 50 mins. Cooking time varies with thickness, weight and starting temperature, so use a thermometer to check your preferred doneness.
4️⃣ 大火煎香｜High-heat sear 🔥
牛油＋蒜＋rosemary，大火每面約 1分鐘，連邊位都煎香。
Sear in butter, garlic & rosemary for around 1 min per side, including the edges.
5️⃣ 休息｜Rest
出鍋後 Rest 20分鐘，然後就可以切開享用！🥩
Let it rest for 20 mins, then slice & enjoy!
⸻
你哋整牛扒會用焗爐定慢煮？👇
Oven or sous-vide? 👇
#簡簡單單又一餐
