我也是听说要在常温下煎牛排。
Jamie Oliver 在他的视频上说“Do not take your steak from the fridge and cook it, take the steak out of the fridge an hour before you use it , cover it, let it kind of get to room temperature. If it’s screaming cold in the middle and screaming hot on the outside. It’s going to tough up and be horrible and fairly miserable“
另外Gordon Ramsay 在他的视频上说 “ take them out of the fridge 20 minutes before you actually start cooking them. "
关于放油的话 Jamie 是先在肉上涂一点油,然后煎的时候在锅里再放一点油。最后在肉上涂黄油。Gordon Ramsay 和 Marcus Wareing(这个是在bbc的一个节目叫chef vs science上看的) 是先在锅里放橄榄油,煮一会再往锅里加很多黄油,然后把黄油往肉上浇。
然后那个温度的话也是要根据肉的厚度决定的,BBC good food上说
We recommend the following cooking times for a 3.5cm thick fillet steak:
Blue: About 1½ mins each side
Rare: About 2¼ mins each side
Medium-rare: About 3¼ mins each side
Medium: About 4½ mins each side
We also recommend the following for a 2cm thick sirloin steak:
Blue: About 1 min each side
Rare: About 1½ mins per side
Medium rare: About 2 mins per side
Medium: About 2¼ mins per side
For a well-done steak, cook for about 4-5 minutes each side, depending on thickness.
http://www.bbcgoodfood.com/howto/guide/how-cook-perfect-steak
可是我觉得只考温度会比较难掌握。我会时不时的按一下肉。不过不能太用力。汁会流出来的。