تلبيس شرائح اللحم مع مركب – بمعنى النكهة – الزبدة ، وهو أمر بسيط للغاية. سوف تعمل شريحة لحم T-bone هنا أيضا ، فقط تأكد من ضبط وقت الشوي حسب الحاجة لحساب القطع الأصغر.
المصدر: مارثا ستيوارت ليفينغ ، يونيو / حزيران 2006
حصص
مكونات
الاتجاهات
ملاحظات كوك
لصنع الزبدة المركبة ، قم بتقليب الأعشاب المقطعة ، أو الثوم ، أو الفلفل ، أو الزنجبيل ، أو غيرها من المكونات إلى زبدة طرية حتى تمتزج. يمكن تبريد بقايا الطعام واستخدامها على قطع اللحم المشوي أو السمك.
This recipe for marinating meat with a butter compound is very simple and easy to follow. The T-bone steak will also work well, just make sure to adjust the grilling time for smaller cuts. The combination of butter, jalapeno pepper, and garlic will add a delicious flavor to the meat. This recipe is from Martha Stewart Living, June 2006. To make the butter compound, mix together softened unsalted butter, finely chopped jalapeno pepper, and minced garlic. Season the meat with salt and freshly ground pepper on both sides. Grill the meat on the hottest part of the grill, covered, flipping once, until browned, about 3 to 4 minutes per side. Move to a cooler part of the grill and continue grilling, covered, flipping once, until medium-rare, about 7 to 8 minutes more per side. Let rest for 10 minutes before serving with the jalapeno butter. This recipe can also be used for filet mignon. For 8-ounce steaks, grill over direct heat for 3 minutes per side, then grill over indirect heat until medium-rare, about 5 to 6 minutes more per side. To make the butter compound, mix together softened unsalted butter with chopped herbs, garlic, pepper, ginger, or other ingredients until well combined. Any leftover compound butter can be refrigerated and used on grilled meat or fish.
27.04.2023 @ 04:50
This recipe for marinating meat with a butter compound is very simple and easy to follow. The T-bone steak will also work well, just make sure to adjust the grilling time for smaller cuts. The combination of butter, jalapeno pepper, and garlic will add a delicious flavor to the meat. This recipe is from Martha Stewart Living, June 2006. To make the butter compound, mix together softened unsalted butter, finely chopped jalapeno pepper, and minced garlic. Season the meat with salt and freshly ground pepper on both sides. Grill the meat on the hottest part of the grill, covered, flipping once, until browned, about 3 to 4 minutes per side. Move to a cooler part of the grill and continue grilling, covered, flipping once, until medium-rare, about 7 to 8 minutes more per side. Let rest for 10 minutes before serving with the jalapeno butter. This recipe can also be used for filet mignon. For 8-ounce steaks, grill over direct heat for 3 minutes per side, then grill over indirect heat until medium-rare, about 5 to 6 minutes more per side. To make the butter compound, mix together softened unsalted butter with chopped herbs, garlic, pepper, ginger, or other ingredients until well combined. Any leftover compound butter can be refrigerated and used on grilled meat or fish.