做战斧牛排有先煎再烤的，也有先烤再煎的，我尝试多次，还是喜欢先烤再煎的做法，也就是慢烤后煎(reverse-sear)，这样更容易做出理想的牛排。
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Ingredients 用料:
2 lbs (907g) bone-in ribeye steak 战斧牛排
2 tsp salt 盐
Black pepper 黑胡椒粉
2 shallots 红葱头
3 cloves garlic 蒜
Thyme 百里香
Half a stick of butter (56g) 黄油
Avocado oil 酪梨油
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#尚食厨房 #shangshikitchen #烤牛排
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