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香煎肉眼牛排配百里香黄油

香煎肉眼牛排配百里香黄油
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营养成分表

每份 320 克

% 每日参考值基于 2000 千卡饮食

卡路里 930 kcal
47% DV
总脂肪 75.0g
100% DV
总碳水化合物 2.0g
1% DV
蛋白质 62.0g
100% DV

关于

一大块肉眼牛排经平底锅香煎，并用黄油反复淋油增香。它的蛋白质含量高，脂肪非常高，碳水化合物几乎可以忽略，风味以浓郁牛肉香和百里香黄油香气为主。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素9.0mcg30%
胆碱250.0mg45%
叶酸18.0mcg5%
烟酸16.5mg103%
泛酸2.4mg48%
维生素B20.7mg54%
维生素B10.1mg8%
维生素A55.0mcg6%
维生素B127.2mcg300%
维生素B61.4mg82%
维生素D0.4mcg2%
维生素E0.9mg6%
维生素K2.5mcg2%

矿物质

营养素含量DV%半衰期
钙45.0mg5%
铜140.0mcg16%
铁5.8mg32%
镁58.0mg14%
磷560.0mg80%
钾760.0mg16%
硒58.0mcg105%
钠620.0mg27%
锌11.5mg105%

香煎肋眼牛排配百里香黄油

一道经典的肋眼牛排做法，仅用盐、黑胡椒、百里香、黄油和食用油简单烹制。这是一道直接明了的平底锅香煎牛排，突出了牛肉天然的浓郁风味。

食材


  • 肋眼牛排，300 g

  • 黄油，15 g

  • 食用油，5 g

  • 百里香，2 g

  • 盐，2 g

  • 黑胡椒，1 g


    • 总重量：325 g

    做法


  • 1. 用厨房纸将肋眼牛排拍干，两面均匀撒上盐和黑胡椒调味。

  • 2. 平底锅置于中大火上加热，倒入食用油并加热至热。

  • 3. 将牛排每面煎 2 至 4 分钟，具体时间取决于厚度和想要的熟度。

  • 4. 在烹调的最后 1 分钟，将黄油和百里香加入锅中。

  • 5. 反复将融化的百里香黄油舀起并淋在牛排上。

  • 6. 将牛排从锅中取出，静置 5 分钟后再上桌。


    • 准备时间和烹饪时间


  • 准备时间：5 分钟

  • 烹饪时间：8 至 10 分钟


    • 实用提示


  • 烹调前让牛排回温至更接近室温，受热会更均匀。

  • 静置这一步很重要，有助于把肉汁保留在肉里。

  • 如有条件可使用温度计：三分熟为 50 至 52°C，五分熟偏生为 54 至 57°C，五分熟为 60 至 63°C。
    • 生酮饮食低碳水饮食无麸质
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