帶骨牛小排｜Bone-in short ribs

牛排最美味的熟度通常都帶血，害怕腥味因此總是點近乎全熟，無法嚐到肉汁的鮮美。但這份帶骨牛小排油脂豐富，全熟不減多汁美味，睽違十年吃到的牛排，幸運地是頓美味的一餐！😋🥩🍴

In my experience of having steak, the recommended degree of doneness was often medium well or less cooked to keep the juice in the meat. However I’m afraid of the taste of blood, so my steak was always well done and chewy. But this bone-in short ribs was full of grease and perfect for well done. Haven’t tasted such succulent steak for almost 10 years! 😋🥩🍴