Steak with Red Wine Jus 紅酒汁肉眼扒

A steak can't be simpler than this... My oven was occupied by the French Onion soup so I pan-grilled it, and boiled the veggies. I thought the soup would be the star of the Valentine's dinner so all I needed was something simple that would compliment it. This worked perfectly.

I don't usually like playing too many tricks on my steaks - the natural flavour of well-cut, high quality meat is unbeatable. This one here is Canadian Rib Eye, about 1 inch thick.

再簡單不過的就是牛扒了。這個是鍋煎的，因為我的烤箱被情人節晚餐的主角 － 法式洋蔥湯占著。胡蘿蔔和土豆也只是煮了一下。

牛扒最重要的就是肉要好，吃的就是那肉汁自然的鮮味。不好的肉就拿去炒一炒燉一燉算了吧。這裡用的是一寸厚的加拿大肉眼。



Ingredients:
Bacon (1 strip chopped fine), steaks, red wine (half a cup), freshly ground black pepper

Instructions:
1. Fry the bacon until crispy then take out, leave the grease in pan.
2. Grill the steaks in bacon grease. Always use high heat, and only turning once - this conceals the meat
    juice so it won't go dry. If you turn the meat too early then just leave it cooking for a little longer on
    the other side. For this 1-inch-thick steak it's about 5mins per side to medium-rare.
3. Put the steaks on a warm plate, then quickly put bacon back in the pan and pour in red wine to
    deglaze, add a few generous twists of black pepper and reduce a little, pour over steaks and serve.


食材：
培根（一條切碎），牛扒，紅酒（半杯），黑胡椒碎（現磨的那種最好）

做法：
1，培根碎放進鍋里煎到香脆後拿出，煎出的油留在鍋里。
2，用培根油來煎牛扒。要點是要高火，而且只能翻一次面 － 這樣才會鎖住肉汁不會干。如果
      翻面早了的話就另一面煎久一點吧。這裡用的一寸厚牛扒煎成3成熟是每面5分鐘左右。
3，煎好的牛扒拿出放在暖過的碟子上，培根放回鍋里，倒入紅酒混合成醬汁，加入黑胡椒碎調
      味並稍微收一下汁就可以淋在牛扒上上盤了。