YouTube Costco 好市多頻道在2016/11介紹了一道使用烤箱的低溫料理,當時感到頗為驚訝,因為一般製作低溫料理幾乎都是使用舒肥機的水浴法,沒想到烤箱竟然也可以有相同的效果,今就模擬Costco Connection 創意料理 低溫烤炙戰斧牛排的方法,試做一下好市多的戰斧牛排。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5w1a6rrcDOXiYvQA1ztn7jKVOXFKhUiiua277tojQtsLOoSLqzFe56lAWA_ffAB2bdqQ4NgpY9iCzeiR8YQzt_Yh-nqvEkQ5_GXlrZZGa16qo4hiTaScfgek94Wa3LJZDg760eGl8pCk/s900/P_20170205_191732.jpg)
切開後的戰斧牛排香嫩多汁,表面的著色亦顯美味,但此卻是由失敗中耗費時間搶救回來的成品
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdQevbXJ7PvByIxdeO0bVIjukX8MvotJewXWK7HvjA96Op8AArn_6uunLF5WL5TOJNmC3g6COFmJloDZLNyLbWfBqcDB2v-vBDbh4AFTCQGL6RBanrM2Ck7HsoglV97fXoeblK8DtkgmLS/s900/P_20170205_145958.jpg)
戰斧牛排表面先以鹽巴及黑胡椒調味,調味的動作主廚們只會提到手要拉高,讓調味料能均勻分散灑落,至於要調多少味就全視個人需求與口味了
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOMhY3tkPc95H4xsw_NNaeG-YILTFnRnmG56P0KL9IrgbKW7u6T5re5mbPL9wre0l_JgXmeEMddBmdKKIUJhhZyE187fTOfrFXpFFqLiTlItd9OpdiOnQv_rakDNCJKLXEZmA0VkFoxgXI/s900/P_20170205_151653.jpg)
熱鍋大火先將戰斧牛排的兩面煎至上色
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRlnLLr5JPZVqMmkr3XpXZ9cVAa2YqV6q2gBD2v5aQkt5Ui-ODWbTDNkupw-H3sJWB1Ei3xPrufVFuKiCOZ208wk6l3qq2_HkyHQbVy9Kr5VUZfGuKIBA1SizGm6MIIcMBEncbDdh_J4WP/s900/P_20170205_151955.jpg)
豪邁的用手拿起戰斧牛排,將四周能碰到鍋子的地方都要煎一下
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3J7IQ0s0h5M0KEL5Lj-pOeXGGhS2fhChK809re5vJ6YvZTLiej2zal0_xWntFlviu-MKbq0ehX4dMtb-mt9GnM2FlJfLYo4-h5LCGkHuywK_EqCmOBjeKqpSBqZEP1ANTGmoUa7al-MUI/s900/P_20170205_152406.jpg)
將戰斧牛排置入事先鋪平的錫箔紙上,而後擺入奶油、迷迭香及大蒜等,再淋入大量橄欖油當作熱傳導介質,錫箔紙的亮面朝上則讓食材較不易沾黏,霧面朝外則利於熱傳導
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcHIt3F9Diq1ZLbg8qn-nsZhi0U6RtsQKbrwYLtIAEzDkLAxhvcTZQ-zZKa9weAU4ObTmoroussyvLP4Rid4eaCe6cCb8n8jJaCivXWN79Vf5m-MUjcArtIpC0vldcyW4sSljoBDRacqA5/s900/P_20170205_152602.jpg)
用錫箔紙將戰斧牛排包得密不透氣,不要讓湯汁從任何縫隙流出。結果包的時候沒注意到凸出的骨頭,致使錫箔紙破了一角
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCGY2enzo1nU_APPWr1nHLiwn4L57tgAAtuGaxRvgl_prmo2_3e-rdd4IqhDOMf53FDsAMVxZYsgYMti5Ul1bnW_WwGTQw90LhQ9VGENe1H362Hj2MKaz2wcb4vgWJksuDF_xYrEp4iAAn/s900/P_20170205_152658.jpg)
既然錫箔紙破了一角,主廚又交待要用錫箔紙將戰斧牛排包得密不透氣,故而再拿一大片錫箔紙包裹,希望湯汁不要從任何縫隙流出
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-_0Gt14XfzuXrMmDe1tDwZAotpbbkwYJ0hJrvaKY5Kc455MX22w1g-3f8hDeeCemgv53xHuRNYwUjxoaAvDyTolD7-SjUKSYz-4no1aoIxTtpyyoFHZ5wD0XcudrmW203UigwcSIao1Tt/s900/P_20170205_152751.jpg)
包裹好的錫箔戰斧置入烤箱,主廚建議以50℃的低溫持續烘烤4-5小時
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcpi5R266T0q8CMKTsp4_43WXsAxLgV0v_NVmV19SEjyaNHdBhddGUdbqvSstaMA9Rb1GF8vIGs3gk36T6dNYPh0dk37zQjxXpgQRcySx5etCMkvHEQdzeyThBU-Ylo3_C0yCbeCbM46wN/s900/P_20170205_183819.jpg)
因為太晚開工又加上小兒喊著肚子餓,不得已只好以約57℃的低溫,持續烘烤3小時後出爐
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTOdFDW4g0Z26_ocDHl-SEPXLZMeJEu-KHnocsmhkMuacxp-jO0ROkwwyBQU1rwoqghFkaRrXLpaa8pQi5P6e5Zd520dpYZL_V4WBIJdK-B6bBByjn9_N-rqGXIcbsHNyQrubR2KIiDeA0/s900/P_20170205_184127.jpg)
看到原本擺放奶油的地方似乎都還沒完全溶化,這下子不妙應該凶多吉少了
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1zZnXetpoA5j1XmRUgHgG0BD3KoaQFJSQF3ZNRAjfg3i68nlzq1c1k3i0k5PipT4i1cX8B7QLGftn_9HMrCaQhB_Kc5GNCMyVubJX7aQcOauFLm7D_hrtmIFSoEq5A1jCx8PJd_8zpNpk/s900/P_20170205_184546.jpg)
果不其然,戰斧牛排切開後太生了,生到根本無法端上桌
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2RS4TkM4dAU0vC2f7pdq9JpeYEsxS26UPRJvs24czPHwJ-B3WwYYMZwSpSQ_icbDxs8Nspb_fA_TApV5qII0Wb67u6mKe1NNjMvPKjPd4iDv8efwbi5le9b-Q0XPn-Y9jQ_-U3ovMa8c_/s900/P_20170205_184604.jpg)
看看烤盤裡溢流出來的湯汁,可見方才錫箔紙破掉的問題未獲解決,縱然外層加了一張補強,但根本沒有補救好
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPI1FIf24c5CG4vRrI9-2nmDOTl_qooCcltgpHkIvCyRyYSiE1CGiUQPrfga5P5c8eLyNvKndEOT45DbJozeFITnxsA1lLhtqFPHcm9CM3EGNobrs5Om35vFOCMPTLJSrKo8AyMUSkgpv0/s900/P_20170205_191405.jpg)
這時只好利用先前煎烤戰斧牛排的經驗,再將戰斧牛排熱鍋煎一下,而後置入烤箱以180℃的溫度烤10分鐘。戰斧牛排吃的時候,建議將中間肋眼的部分與外號老饕牛排的上蓋部分分開來吃,嚐嚐這兩個部位的肉質有何不同
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUhUZ8rdXHAHCxHHL5csuryQzJn9ZCoue-EWp9ult59WSjS809NodGk7rLEkTH9cHTBSPLQXjEFTADW8iS55PxV1y1mN0LNPKUa7wizOtxmtox7d2WVmm2zVPWh4NnloM7rYS32C6kG6YW/s900/P_20170205_191858.jpg)
由此次經驗得知,包錫箔紙時一定要小心、小心再小心,一定要讓其密不透風才行,其方法就有如舒肥法將食材置入耐熱袋,而後再真空處理一般。主廚建議的時間不可少,畢竟這是低溫烘烤,時間太短則達不到烘烤的效果