Father’s Day父亲节Valentine’s情人节July 4th独立日American美式
Garlic Butter Skillet Steak蒜香黄油煎牛排
A 2-serving recipe with a 45-minute beginner workflow, exact seasoning and visible checkpoints.牛排煎好后用蒜香黄油添味；测温、静置，再逆纹切片。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
Check with a thermometer用温度计确认用溫度計確認Comprueba con termómetro온도계로 확인
Use 2 steaks (1 lb / 450 g total, 2.5 cm thick, such as ribeye or strip). Take them out of the refrigerator 30 minutes ahead on a plate; pat very dry and sprinkle all over with 1 tsp fine salt and ½ tsp pepper. Smash 3 garlic cloves with the flat of a knife. Measure 1 tbsp neutral oil, 3 tbsp butter and 3 thyme sprigs. Use a heavy skillet; turn on the range hood.用2块牛排（共450克、2.5厘米厚，如肋眼或西冷）。提前30分钟从冰箱取出放盘中，彻底擦干，两面撒1小匙细盐和½小匙胡椒。3瓣蒜用刀面拍裂。量1大匙植物油、3大匙黄油、3枝百里香。用厚底平底锅，打开抽油烟机。
Written for 2 servings · cooking more? Use batches按 2 人份写 · 加量请分批按 2 人份寫 · 加量請分批Para 2 porciones · si haces más, por tandas2인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 2 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方2人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
Ingredients食材
- Steak牛排1 lb磅
- Butter黄油3 tbsp大勺
- Garlic大蒜3 cloves瓣
- Thyme百里香3 sprigs枝
- Olive oil橄榄油1 tbsp大勺
- Fine salt细盐1 tsp小勺
- Black pepper黑胡椒0.5 tsp小勺
Method做法
Heat the dry skillet, then pour in the oil.
先把干锅烧热，再倒油。
The oil shimmers and the first wisp of smoke appears.油面泛波纹，刚冒一缕烟。
Common mistake & quick fix容易错在哪，怎么补救
If oil or butter smokes, lift the pan off heat for 1 minute and lower heat before continuing.油或黄油冒烟就离火1分钟，调小后继续。
Lay the steaks in the pan and don't move them for 3 minutes, then flip and sear 2 minutes.
牛排下锅，先别动它，煎3分钟，翻面再煎2分钟。
The steaks have a deep brown crust on at least 2 sides and release easily from the pan.至少两面有深褐色焦皮，且容易离锅。
Common mistake & quick fix容易错在哪，怎么补救
If pieces stick, wait 1 minute before turning. Cook in 2 batches so pieces do not touch.粘锅就再等1分钟再翻；分两批，块与块不相碰。
Add the butter, garlic, and thyme, tilt the pan, and spoon the foaming butter over the steaks.
放黄油、蒜和百里香，把锅倾斜，用勺子把起泡的黄油淋在牛排上。
The thickest center reads 145°F (63°C) on a food thermometer.最厚的地方中心到145°F (63°C)。
Common mistake & quick fix容易错在哪，怎么补救
Below 145°F (63°C): keep basting 1 minute and measure again. Use a spoon with a long handle; butter spatters.未到145°F (63°C)再淋1分钟重测；用长柄勺，黄油会溅。
Move the steaks to a clean board to rest.
把牛排挪到干净砧板上静置。
The juices settle and the steak feels firm-springy.汁水回流，按压有弹性。
Common mistake & quick fix容易错在哪，怎么补救
Rest at least 3 minutes; cutting early loses juice.至少静置3分钟，早切会流汁。
Slice across the grain into 1 cm thick pieces and spoon the pan butter over the top.
逆着纹路切成1厘米厚的片，把锅里的黄油淋在上面。
The slices show short fibers, not long strands.切面纤维短，不是长条。
Common mistake & quick fix容易错在哪，怎么补救
If fibers run along the slice, turn the steak 90° and cut again.纤维顺着片走就把牛排转90°再切。
Know your ingredients认识食材
Ingredients explained食材讲解
Steak牛排Pick 1–1.5 in thick, bright red with fine marbling. Salt 40 min ahead and pat dry for a crust.选约3厘米厚、鲜红有细纹的。提前40分钟撒盐、擦干，才能煎出焦壳。
Butter黄油Unsalted lets you control seasoning; European-style has more fat and flavor.无盐黄油便于控咸；欧式黄油脂肪高更香。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Thyme百里香Earthy herb for roasts and soups; add whole sprigs, fish out stems later.泥土香，适合烤肉和汤；整枝放入，最后捞梗。
Olive oil橄榄油Extra-virgin olive oil for finishing; neutral oils (avocado, canola) for high heat.特级初榨橄榄油淋面；高温用中性油（牛油果油、菜籽油）。
Fine salt细盐Kosher salt (Diamond Crystal) is less salty by volume than table salt; use about half if swapping to table salt.犹太盐（Diamond Crystal）按体积比食盐淡；换成食盐时约减半。
- Black pepper黑胡椒
Freshly ground black pepper tastes far brighter than pre-ground; grind it right before using.现磨黑胡椒比预磨的香得多；用前现磨。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
- Heavy skillet, tongs, long spoon, food thermometer, clean board厚底平底锅、夹子、长柄勺、食品温度计、干净砧板
Make it a balanced meal营养搭配建议
Balanced plate: ½ vegetables (roasted broccoli, green salad), ¼ this protein, ¼ starch (sweet potato, rice or bread).均衡一盘：½蔬菜（烤西兰花、绿叶沙拉）、¼这道蛋白、¼主食（红薯、米饭或面包）。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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