经典烤牛排
主菜52 分钟2 份简单关于此食谱
一种万无一失、餐厅级别的烤牛排，在家中完美制作。这种方法使用盐、黑胡椒和大蒜的简单调味，让牛肉的味道充分展现，通过高温烤制出漂亮的外壳，内部完全多汁。无论你喜欢五分熟还是中等熟度，这种可靠的技术每次都能提供一致的结果——不需要任何高级设备，只需要一个热烤架和一块好的肉。
步骤说明
- 1
Remove the steaks from the refrigerator 30–40 minutes before cooking and let them rest at room temperature. This ensures even cooking from edge to center.
- 2
Pat the steaks completely dry with paper towels on both sides. Moisture is the enemy of a good crust — the drier the surface, the better the sear.
- 3
Mix the Salt, Black Pepper, and Garlic Powder together. Brush both sides of each steak lightly with Neutral Oil, then season generously on all sides — top, bottom, and edges — with the seasoning blend.
- 4
Preheat your Grill on ^[high heat] for 10–15 minutes with the lid closed until it reaches ![450–500°F]. Clean the grates well with a grill brush, then oil them lightly using tongs and a folded paper towel dipped in Oil.
- 5
Place the steaks on the hottest part of the Grill. Cook with the lid open. Sear for 3–4 minutes without moving them, until the steaks release easily from the grates and have a deep brown crust.
- 6
Flip the steaks and cook for another 3–4 minutes on the second side. For ^[medium-rare], pull them off when an instant-read thermometer reads %[125–128°F] (it will rise to %[130–135°F] while resting). For ^[medium], pull at %[135°F].
- 7
Transfer the steaks to a clean plate. Immediately place the Butter, smashed Garlic, and Thyme on top of each steak while they are hot. Tent loosely with Aluminum Foil and let rest for 5–7 minutes. Do not skip the rest — this is what keeps the steak juicy.
- 8
Remove the foil, spoon any melted Butter from the plate back over the steaks, and serve immediately.
