好吃的眼肉牛排和奶油培根意面（Ribeye steak and Cream bacon pasta）简单易学的做法

制作的是眼肉牛排和奶油培根意面（Ribeye steak and Cream bacon pasta）。作为西餐制作课的期末作业。

用料  

眼肉牛排和奶油培根意面（Ribeye steak and Cream bacon pasta）的做法  

1. 所有材料如图

2. 牛排提前一个小时从冰箱取出，让牛排自然解冻，让肉里外都达到20°C左右的室温。取出厨房纸吸掉牛排上的血水。（切记不能水洗）Remove the steak from the refrigerator one hour in advance and allow it to thaw naturally, bringing the steak to a room temperature of about 20 degree centigrade both inside and outside. Take out kitchen paper and dry up the blood off the steak. (Remember don't wash it.)

3. 开始腌制牛排，将盐和黑胡椒研磨撒在牛排上，正反两面都涂匀，然后用少许油涂抹牛排。放置等待下锅。Start souse the steak, grind salt and black pepper and sprinkle over the steak, spread on both sides, then spread the steak with a little oil. Let place until to cook.

4. 开始准备配菜，把洋葱、土豆、小番茄、蘑菇洗净。将土豆削皮并且切小块。准备好玉米粒，把培根切成粒，把洋葱切成粒，把脆皮肠切成粒。Start preparing the side dishes. Wash the potatoes, little tomato mushrooms and broccoli. Peel potatoes and cut into small pieces. Get the niblet, dice the bacon, onion. dice the aside.

5. 锅中加入水并且煮沸后，加入意面，加入盐调味，等待大约10分钟。同时另起一锅，水煮沸下入土豆，煮5-8分钟。The pot after adding water and boil, add pasta, add salt to taste, wait about 10minutes. Up another pot at the same time, the water to a boil down to potatoes, cook for 5 to 8 minutes.

6. 擦干水分的蘑菇对半切开，锅热加入黄油，融化后放入蘑菇和土豆煎至金黄。煎熟后等待装盘。Cut the dried mushrooms in half, add the butter in the pan, melt and fry the mushrooms and potatoes until golden brown. Fry and wait on the plate.

7. 锅中加入黄油融化然后加入蒜末炒香，加入洋葱翻炒。Melt butter in pan and then add garlic until fragrant, add onion stir.

8. 加入培根玉米粒脆皮肠翻炒片刻加入耗油，倒入半瓶纯牛奶，等待冒泡后加入意面。Add bacon niblet and sausages stir-fry for a while. Add oil. Pour in half bottle of pure milk.

9. 加入盐和黑胡椒，煮至酱汁粘稠即可捞出装盘。Add salt and black pepper and cook until the sauce is thick. Remove and wait on the plate.

10. 起锅不放油，至微微冒烟，加入少许油。接着加入牛排，尽量不翻动牛排，让第一面煎两至三分钟。（让第一面出现美拉德反应）Dish up don't put the oil to smoking slightly, add a little oil. Then add the steak and let it sit for two to three minutes. (Put the Maillard reaction on the first side)

11. 接下来转中小火把牛排翻面，煎一分半钟后转小火，放入蒜头、黄油和迷迭香。等待黄油融化成泡沫状后关火，并且不断用勺子把锅里的油淋到牛排上。（黄油一定要小火煮）Turn the steak over medium heat and cook for a minute and a half. Turn down the heat and add the garlic, butter and rosemary. Wait for the butter to melt and take off the heat, and constantly spoon the oil over the steak. (The butter must be simmered)

12. 取出牛排，放在碟子里盖上，静置五分钟，让牛排的汁水锁在肉里。然后即可装盘。Remove the steak, cover it on a plate, and let it sit for five minutes, allowing the juices to lock into the steak. Then we can plate it.

13. 锅不洗，再加入少许油，加入小番茄，煎三分钟即可捞出装盘。Don‘t wash the pot, add a little oil, add the little tomato, fry for three minutes can be removed from the plate.

14. 然后就可以享用了。Then we can enjoy it.

15. 眼肉牛扒 ribeye steak

16. 奶油培根意面 Cream bacon pasta