Name: 地獄廚神戈登拉姆齊挑戰奈莎艾靈頓，看她如何升級平價牛排！ (Gordon Ramsay Challenges Nyesha Arrington To Elevate A Cheap Steak Cut)
Uploaded: 2026-03-19T16:39:37.000Z
Duration: 9 min 21 s

Niche，是我，你最喜歡的主廚。

Now I'd like to see what you can do when I give you a delicious piece of steak.

現在我想看看，當我給你一塊美味的牛排時，你能做出什麼。

I know how good you are and you're going to do it justice.

我知道你有多厲害，你會做得很好的。

I want to see what you can do with an elevated, inexpensive cut and take it to the next level.

我想看看你如何將便宜的部位升級，讓它更上一層樓。

Today I'm going to be making a beautiful cubed steak prepared chicken fried style.

今天我要做一道美味的塊狀牛排，採炸雞風格。

For the first step is to prepare the dredge.

Cornstarch, flour, salt and pepper, pinch of cayenne pepper.

玉米澱粉、麵粉、鹽和胡椒，再加一點點辣椒粉。

I also like to add just a touch of baking powder, which adds a lightness.

我還喜歡加一點泡打粉，這樣會更鬆軟。

Paprika is going to give it this beautiful smoky background flavor.

紅椒粉會帶來美麗的煙燻風味。

So once your dredge is prepared, set it aside.

所以，當你的裹粉準備好了，就先放一邊。

I like to use Louisiana hot sauce and buttermilk.

我喜歡用路易斯安那辣椒醬和白脫牛奶。

Buttermilk tenderizes your protein as it breaks down those muscle fibers.

白脫牛奶會分解肌纖維，軟化蛋白質。

Add as much hot sauce as your heart desires.

Give this a little mix, pinch of salt, little pepper and some fresh thyme.

稍微拌一下，加一點鹽、一點胡椒和一些新鮮百里香。

So once your marinade is complete, set it aside.

醃料準備好之後，就先放在一邊。

For this chicken fried steak, I'm using a cube steak.

這次的炸雞牛排，我用的是塊狀牛排。

You can find cube steak anywhere at your local grocery store.

塊狀牛排在一般的超市都買得到。

And how you add this sort of premium quality to it is by tenderizing it.

透過軟化，就能增加它的頂級口感。

So what I do is I take two sheets of plastic wrap.

What that does is gives you a really strong surface and it's going to hold up to whatever you're pounding your or flattening your meat out with.

這樣做可以提供一個非常堅固的平面，而且能承受你用來敲打或壓平肉類的工具。

You can use a sturdy cup with those double sheets just simply folding over like so.

也可以用一個堅固的杯子，把兩張保鮮膜像這樣對折就好。

When you're flattening your meat, you're breaking up those muscle fibers, right?

當你把肉壓平的時候，你其實是在打散那些肌纖維，對吧？

This is a great tip for feeding a large family because it almost doubles the volume on your steak.

這對餵飽大家庭來說是個很棒的技巧，因為它幾乎能讓你的牛排份量翻倍。

So once you have your meat flattened out, you can add this to your seasoned marinade and set this aside.

所以一旦你把肉壓平了，你就可以把它加入調味好的醃料裡，然後放在一旁。

Now we're gonna start our delicious sauce.

現在我們要開始做我們的美味醬汁了。

I've sliced them thinly and I like to cook my mushrooms in equal parts neutral oil, grapeseed, avocado oil, whatever you'd like.

我把它們切得很薄，我喜歡用等量的中性油，像是葡萄籽油、酪梨油，隨你喜歡。

Small amount of oil and a touch of butter for caramelization.

少量的油和一點點奶油來增加焦糖化。

It adds in a caramelization, pinch of salt.

Actually take a garlic fork and you just kind of toss that into your mushrooms as they're roasting.

其實你可以拿個蒜頭叉，把它們稍微拌入正在烤的蘑菇裡。

So it takes off a prep time and gives you that garlic flavor without being overpowering.

這樣可以省下準備時間，又能有蒜味，而且不會太搶味。

So as the mushrooms caramelize, we want to deglaze and catch all those beautiful bits of flavor.

所以在蘑菇焦糖化時，我們要用醬汁來刮鍋，把那些美味的碎屑都收集起來。

So I love using soy when I make my mushroom sauces.

我做蘑菇醬汁時很喜歡用醬油。

It adds and double down on that umami flavor as well as beef stock.

它也加倍增強了鮮味和牛肉高湯。

And for this chicken fried steak, I love this sort of creamy background flavor, so I add just a touch of milk.

而這道炸雞風格的牛排，我喜歡這種奶油般的背景風味，所以我會加一點點牛奶。

So for our chicken fried steak, using cast iron, Nice even heat distribution.

所以我們用鑄鐵鍋來做炸雞風格的牛排，受熱均勻，很棒。

If you don't have cast iron, you want to use a heavy bottom skillet.

如果你沒有鑄鐵鍋，可以用厚底的平底鍋。

So for the green beans, what I like to do is a fun play on a green bean almandine.

所以關於四季豆，我喜歡做一個有趣的四季豆杏仁風味。

The thing about green beans, I think generally they tend to be undercooked.

我認為四季豆通常都煮得不夠熟。

So feel free to not only blanch your green beans, but actually cook them through.

所以你可以隨意地不只燙四季豆，而是把它們徹底煮熟。

They're really delicious when they're cooked properly.

好好煮熟的四季豆真的超好吃。

Just adding a touch of milk to add a light creaminess.

加一點點牛奶，增加一點點滑順的奶香味。

I actually like to kill two birds with one stone and cook the green beans and toast the almonds at the same time.

我喜歡一石二鳥，同時把四季豆煮熟並烤香杏仁。

So in a hot skillet, it's going to add the green beans, add our blanched sliced almonds and allow those to sort of toast and come together.

所以，在熱鍋裡，加入四季豆，加入我們燙過的杏仁片，讓它們稍微烤香並融合在一起。

And a touch of butter to aid in the caramelization process.

再加一點點奶油，幫助焦糖化。

Just going to finish it with a touch of cream, A little bit of black pepper.

我會再加一點奶油，一點黑胡椒。

Now it's time to fry our beautiful cube steak.

現在是時候炸我們漂亮的塊狀牛排了。

This is a steak that I have prepped and marinated overnight.

這是一塊我前一晚就準備好並醃好的牛排。

Want to make sure you get in all those crevices so you can test the temperature of your oil by just dropping a little bit of flour and how much that flour bubbles up, it's going to tell you how hot it is.

要確保所有縫隙都裹到粉，你可以丟一點麵粉進去測試油溫，麵粉冒泡的程度會告訴你油有多熱。

So I like to just add in a touch of flour and see where we're at, see what we're working with.

所以我喜歡加一點點麵粉進去看看，瞭解一下狀況。

So cube steak into our seasoned flour and place this in our shallow frying pan.

所以把塊狀牛排裹上調味麵粉，放到我們的淺煎鍋裡。

And again, no flavor opportunity left behind.

而且，每一個風味的機會都不會錯過。

I like to add some herbs into the actual frying oil.

我喜歡在實際的炸油裡加點香草。

A little bit of crushed garlic in there as well.

So these bubbles around the outside, that's going to indicate how hot the actual oil is.

所以這些外圍的氣泡，會顯示實際的油有多熱。

So as our steak fries get the elements together to plate this beautiful dish, check in on our sauce.

所以當我們的塊狀牛排在炸的同時，我們來準備一下這道美味料理，順便看看我們的醬汁。

Pass it through a press, get that nice, fluffy mashed potato, and

用壓泥器壓過，做出漂亮鬆軟的馬鈴薯泥，然後