Introduction 簡介
My wife invited me to contribute this crossover recipe. She always says I am good at cooking steak, while she is good at cooking everything else. This Japanese-style steak rice bowl is her favourite steak dish.
呢道菜係太太邀請我一齊合作嘅 crossover 食譜。佢成日話，我最叻煎牛扒，而其他嘢就全部都係佢叻。呢個日式牛扒飯，就係佢最鍾意嘅牛扒料理。
I use a double- or triple-sear method here, my favourite approach for steaks that are 1–1½ inches thick. I recommend at least two sears to build a good crust, and preferably three if the centre temperature allows. The key is the rest between sears. During searing, the outside heats up much faster than the centre. Resting gives that heat time to travel inwards, reducing the temperature difference before the next sear. This helps build a crisp crust while limiting the overcooked layer beneath it. With one continuous sear, the outer layers can be overcooked by the time the centre reaches 54°C. After at least two sears, remove the steak as soon as the centre reaches 54°C and begin the final 10-minute rest. The aim is a medium-rare steak after resting.
我用嘅係煎兩次或者三次嘅方法，亦係我處理1–1½吋厚牛扒最鍾意嘅做法。我建議最少煎兩次，煎到表面香脆；如果中心溫度容許，煎三次就更理想。關鍵係每次煎完之後嘅靜置時間。煎牛扒時，外層升溫比中心快得多；靜置可以畀熱力慢慢由外向內傳，減低內外溫差，再進行下一次煎製。咁樣有助煎出香脆焦殼，同時減少焦殼下面過熟嘅部分。如果一次過連續煎到中心54°C，外層往往已經過熟。最少煎兩次之後，只要中心達到54°C，就要立即離鑊，開始最後10分鐘靜置。出嚟嘅牛扒就會大概係medium-rare。
For steaks thinner than 1 inch, I still like to use double-sear for a good crust. I usually skip the initial 15-minute rest at room temperature and cook the steak straight from the fridge. Starting with a colder centre gives me more time to brown the surface before the inside reaches the target temperature.
薄過1吋嘅牛扒，我一樣會煎兩次，煎到表面香脆。我通常會省略最初放室溫15分鐘嗰一步，直接由雪櫃取出嚟煎。中心起始溫度低啲，就有多啲時間煎香表面，而唔會咁快達到目標中心溫度。
I always joke that cooking steak is the easiest kind of cooking because, to me, it is all science and no art. The Maillard reaction gives the surface its browned crust and savoury flavour, while controlling the centre temperature gets the doneness where I want it. Once I get those two things right, I can get consistent results with a supermarket steak or top-grade Japanese Wagyu, thick or thin. The quality of the beef still makes a difference, of course—but careful temperature control helps bring out the best in each steak.
我成日講笑話，煎牛扒係最容易嘅烹調，因為對我嚟講，佢好似做實驗咁，只需要跟住個科學原理，完全唔使有藝術天份。梅納反應令表面形成焦殼同香味，而控制中心溫度，就可以掌握自己想要嘅生熟程度。掌握好呢兩點，無論係超市牛扒定頂級日本和牛、厚切定薄切，都更容易煮出穩定效果。當然，牛肉本身嘅質素仍然有分別，但控制好溫度，就可以盡量發揮每塊牛扒嘅優點。
This recipe uses a meat thermometer. Without one, you can gently press the steak with a finger or a pair of tongs to get a rough sense of doneness. One familiar comparison for a medium-rare doneness is the fleshy pad at the base of your thumb when you gently touch your thumb to your middle finger.
呢個食譜會用肉針。如果冇肉針，都可以用手指或者食物夾輕輕按牛扒，粗略判斷生熟程度。一個比較常見嘅做法，係將拇指同中指輕輕相碰，再感受吓拇指根部嘅肉墊嘅軟硬度。如果牛扒有呢個軟硬度，就大概係相等於medium-rare。
Wagyu Donburi 和牛火山丼
Description 簡介
Thinly sliced Wagyu steak over rice with an onsen egg, teriyaki sauce and spring onion.
和牛薄片配白飯、溫泉蛋、照燒汁同蔥花。
Ingredients 食材
Teriyaki Sauce 照燒汁
Instructions 做法
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Remove the steak from the fridge and leave at room temperature for 15 minutes before cooking.
牛扒由雪櫃取出，放室溫15分鐘再煎。
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Cook the rice. Meanwhile, combine the sake, Japanese soy sauce, mirin and sugar in a bowl. Prepare 2 onsen eggs using the method in our Beef Donburi with Onsen Egg recipe.
煮好白飯。期間將料理清酒、日式醬油、味醂同糖拌勻，並參考牛肉丼配溫泉蛋食譜嘅做法，準備好2隻溫泉蛋。
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Pat the steak thoroughly dry with kitchen paper, then season with salt and pepper.
用廚房紙徹底印乾牛扒表面水分，再灑上鹽同胡椒粉調味。
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Add a little cooking oil to a stainless steel or cast iron pan and preheat over high heat. Pat the steak dry once more just before placing it in the pan.
不鏽鋼鑊或鑄鐵鑊加入少許食油，用大火燒熱。牛扒落鑊前，再用廚房紙印乾表面水分。
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Sear the fat edge first, then sear both broad sides and the remaining edges for about 30 seconds to 1 minute per side. Gently press the steak against the pan to ensure even contact. Do not worry if a browned crust has not formed after the first sear; the second sear is where the crisp, brown crust develops.
先煎牛扒嘅脂肪邊，再煎兩個大面同其餘側邊，每面約30秒至1分鐘。輕輕按住牛扒，令表面均勻接觸鑊面。第一次煎完未有焦殼都唔使擔心，第二次煎製先會形成金啡色嘅香脆焦殼。
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Transfer the steak to a rack and rest for 5 minutes. Use a meat thermometer to check the temperature at the centre. After the first sear, the centre is usually only around 30°C. This is the rest between sears; continue with the second sear in step 7.
牛扒取出放喺架上，靜置5分鐘，再用肉類溫度計量度中心溫度。第一次煎完，中心溫度通常只有約30°C。呢次係兩次煎製之間嘅靜置，之後按步驟7進行第二次煎製。
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Return the steak to the pan over high heat and repeat the searing process to develop a crisp crust. Check the centre temperature with a meat thermometer; if measuring during searing, use a probe rated for that cooking temperature.
將牛扒放返鑊中，用大火按相同步驟再煎一次，令表面形成香脆焦殼。用肉類溫度計檢查中心溫度；如果煎嘅期間持續量度，要用適合該烹調溫度嘅探針。
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After the second sear, check the centre temperature. If it has reached 54°C, proceed to the final 10-minute rest in step 9. If it is still below 54°C, rest briefly on the rack before a third sear, checking the temperature as you cook. Remove the steak as soon as the centre reaches 54°C, then proceed to step 9.
第二次煎完，檢查中心溫度。如果已達54°C，就按步驟9進行最後10分鐘靜置。如果仍低於54°C，先放架上稍作靜置，再進行第三次煎製，期間檢查溫度。中心一達到54°C就立即離鑊，再按步驟9靜置。
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Place the steak on a rack set over a plate and pour the rendered fat from the pan over it. Cover loosely with aluminium foil and rest for 10 minutes. Keep the pan for the sauce without washing it.
碟上放架，將牛扒放喺架上，再淋上鑊中煎出嘅牛脂。鬆鬆地蓋上錫紙，靜置10分鐘。保留原鑊煮汁，唔使洗鑊。
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While the steak rests, reduce the heat to medium and pour the sauce mixture into the pan. Stir and scrape up the browned bits from the bottom of the pan.
牛扒靜置期間，將爐火調至中火，倒入照燒汁料，邊攪拌邊刮起鑊底嘅焦香精華。
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Bring the sauce to a boil, then add the butter. Stir until the butter melts and the sauce thickens slightly. Transfer to a bowl and set aside for serving.
醬汁煮滾後加入牛油，攪拌至牛油融化、醬汁略為收稠，盛起備用。
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After resting, slice the steak as thinly as possible against the grain.
牛扒靜置完成後，逆紋切成薄片，盡量切薄。
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Divide the cooked rice between 2 servings. For each serving, fill a bowl with rice, then invert it onto a serving plate to form a rounded mound. Gently press a small crater into the top to hold the egg.
將白飯分成2份，每份放入碗中，再倒扣喺碟上，做成小山形。飯頂輕輕壓出一個小凹位，留嚟放溫泉蛋。
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Arrange the Wagyu slices around the rice. Carefully place the onsen egg in the crater, drizzle with teriyaki sauce and finish with the chopped spring onions.
將和牛薄片圍住白飯鋪好，小心將溫泉蛋放喺飯頂凹位，淋上照燒汁，最後灑上蔥花。