토마호크 스테이크 굽기 집에서 미디엄 레어 소고기 스테이크 맛있게 굽는법 시즈닝

<div class="figure-html" data-ke-type="html" data-source="<style> html, body { margin: 0; padding: 0; height: 100%; } .container { position: relative; width: 100%; height: 100%; } .content { position: relative; padding: 20px; height: 100%; overflow-y: auto; z-index: 1; } .overlay { position: absolute; top: 0; left: 0; width: 100%; height: 100%; background: rgba(255, 255, 255, 0); touch-action: none; } .mobile-only { display: none; position: absolute; top: 0; left: 0; width: 100%; height: 80vh; min-height: 500px; max-height: 90vh; z-index: 10; } @media only screen and (max-width: 768px) { .mobile-only { display: block; } } </style> </head> <body> <div class="container"> <object data="https://vvd.bz/j3h" type="video/mp4" class="mobile-only"></object> </div> </body> <div _ngcontent-ng-c4271395179="" class="markdown markdown-main-panel stronger enable-updated-hr-color" id="" dir="ltr" style="--animation-duration: 600ms; --fade-animation-function: linear;"><p></p><h1><b>집에서 토마호크 스테이크 완벽하게 굽는 법 미디엄 레어 시즈닝 비법</b></h1><p></p><p>집에서 근사한 레스토랑 분위기를 내고 싶을 때, 토마호크 스테이크만큼 완벽한 선택은 없을 것입니다. 큼지막한 뼈대가 붙어 있어 시각적인 만족감은 물론, 등심, 갈비살, 새우살 등 여러 부위의 맛을 한 번에 즐길 수 있는 토마호크 스테이크는 특별한 날을 더욱 특별하게 만들어 줍니다. 오늘은 집에서도 실패 없이 미디엄 레어 토마호크 스테이크를 맛있게 굽는 비법과 시즈닝 팁을 자세히 알려드리겠습니다.</p><p><b>토마호크 스테이크 굽기 전 준비 과정</b></p><p>맛있는 스테이크를 위한 첫걸음은 바로 완벽한 준비에 있습니다.</p><ol start="1"><li><p><b>해동 및 핏물 제거:</b> 냉동 토마호크 스테이크는 최소 하루 이틀 전에 냉장실로 옮겨 충분히 해동시켜 주세요. 급하게 해동하면 육즙이 손실될 수 있습니다. 해동된 고기는 흐르는 물에 가볍게 헹군 후, 키친타월로 앞뒤와 옆면, 뼈 부분까지 꼼꼼히 눌러가며 핏물과 수분을 제거해야 합니다. 핏물 제거는 누린내를 잡고 마이야르 반응을 촉진하여 더욱 고소한 맛을 내는 데 중요합니다.</p></li><li><p><b>실온 보관 (냉기 제거):</b> 냉장고에서 꺼낸 고기는 굽기 최소 1시간 전에 실온에 꺼내두어 중심부의 냉기를 빼주어야 합니다. 고기 내부의 온도가 차가우면 열이 고르게 전달되지 않아 겉은 타고 속은 차가운 상태가 될 수 있습니다. 실온에 두어 고기 전체의 온도를 균일하게 맞추는 것이 성공적인 스테이크 굽기의 핵심입니다.</p></li><li><p><b>시즈닝 (밑간):</b> 시즈닝은 스테이크 맛을 좌우하는 중요한 과정입니다. 기본적으로 굵은 소금(허브 솔트나 히말라야 핑크 솔트도 좋습니다)과 굵게 간 통후추를 고기 앞뒤로 아낌없이 뿌려줍니다. "짜겠다" 싶을 정도로 충분히 뿌려주는 것이 좋습니다. 소금과 후추 외에 로즈마리, 타임 등 허브를 함께 사용하면 풍미를 더욱 깊게 만들 수 있습니다. 시즈닝 후에는 올리브유(퓨어 올리브유나 포도씨유 등 발열점이 높은 오일이 좋습니다)를 고기 전체에 골고루 발라주세요. 이렇게 시즈닝한 고기는 랩으로 싸서 냉장고에 30분~1시간 정도 숙성시키면 양념이 고기 속까지 잘 배어들어 더욱 맛있어집니다.</p></li></ol><p><b>미디엄 레어 토마호크 스테이크 굽는 법</b></p><p>이제 본격적으로 스테이크를 구워볼 차례입니다. 팬을 이용한 굽기 방법을 기준으로 설명합니다.</p><ol start="1"><li><p><b>팬 예열:</b> 두꺼운 주물 팬이나 무쇠 팬을 강불에 연기가 살짝 날 정도로 충분히 달궈줍니다. 팬이 충분히 뜨거워야 고기를 올렸을 때 마이야르 반응이 빠르게 일어나 겉은 바삭하고 속은 촉촉한 스테이크를 만들 수 있습니다.</p></li><li><p><b>시어링 (육즙 가두기):</b> 달궈진 팬에 오일을 넉넉히 두르고 시즈닝한 토마호크 스테이크를 올립니다. 센 불에서 각 면을 1분 30초~2분씩 뒤집어가며 구워줍니다. 두꺼운 고기라면 옆면도 세워서 돌려가며 고루 익혀주세요. 이 과정에서 고기 겉면에 먹음직스러운 갈색 크러스트가 생기면서 육즙이 빠져나가지 않도록 가둬집니다.</p></li><li><p><b>버터 베이스팅 및 속 익히기:</b> 겉면이 충분히 익으면 불을 중약불로 줄이고, 버터 2-3조각과 통마늘, 로즈마리, 타임 등 허브를 팬에 넣어 녹여줍니다. 팬을 기울여 녹은 버터와 오일을 숟가락으로 고기 위에 계속 끼얹어주세요 (베이스팅). 이 과정을 3~5분 정도 반복하며 고기 속까지 열이 전달되도록 합니다.</p></li><li><p><b>굽기 정도 확인 (온도계 활용):</b> 미디엄 레어의 내부 온도는 53~57°C (130~135°F)입니다. 탐침형 온도계를 고기 가장 두꺼운 부분의 중앙에 꽂아 온도를 확인하는 것이 가장 정확합니다. 만약 온도계가 없다면, 고기를 젓가락으로 찔러 아랫입술에 대어봤을 때 차갑지 않고 미지근한 정도라면 레어를 넘어선 상태로 볼 수 있습니다.</p></li><li><p><b>레스팅 (휴지):</b> 원하는 굽기 정도로 익었다면 스테이크를 팬에서 꺼내 호일로 느슨하게 감싸 5~10분 정도 레스팅 해줍니다. 레스팅은 구워진 고기의 육즙이 고기 전체에 고르게 퍼지도록 하여 더욱 부드럽고 촉촉한 식감을 만들어줍니다. 이 과정을 거치지 않고 바로 썰면 육즙이 다 빠져나와 맛이 덜할 수 있습니다. 레스팅하는 동안 가니쉬를 준비하면 시간을 효율적으로 활용할 수 있습니다.</p></li></ol><p><b>토마호크 스테이크와 곁들이면 좋은 가니쉬</b></p><p>스테이크의 맛을 더욱 풍성하게 해줄 가니쉬는 필수입니다. 스테이크를 구웠던 팬에 남아있는 육즙과 버터를 활용하면 더욱 맛있게 만들 수 있습니다. 아스파라거스, 미니 양배추, 방울토마토, 새송이버섯, 양파 등을 함께 구워주면 좋습니다. 소금과 후추로 간단하게 간을 해도 좋고, 발사믹 글레이즈나 홀그레인 머스터드를 곁들이면 풍미를 더할 수 있습니다.</p><p><b>스테이크 맛있게 즐기기</b></p><p>레스팅이 끝난 토마호크 스테이크는 뼈와 살을 분리한 후, 고기 결의 반대 방향으로 썰어줍니다. 이렇게 썰어야 고기가 질기지 않고 부드러운 식감을 느낄 수 있습니다. 잘 구워진 스테이크와 함께 준비한 가니쉬를 접시에 예쁘게 플레이팅하여 근사한 홈스토랑을 완성해보세요. 와인 한 잔을 곁들이면 더욱 완벽한 식사가 될 것입니다.</p><p>집에서 직접 구운 토마호크 스테이크는 단순한 요리를 넘어 특별한 경험과 추억을 선사합니다. 오늘 알려드린 팁들을 활용하여 여러분도 집에서 완벽한 토마호크 스테이크를 즐겨보시길 바랍니다.<div class="attachment-container search-images"><response-element class="" 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autocrossorigin="" class="image loaded" alt="토마호크 스테이크 미디엄 레어 " src="https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcSaedGwzMIcXNu9ZfWvFy2slL1Aq9F_-5Rmb6WKmvPhu06ScO9-WjSCsvoFFqNb"></span><span _ngcontent-ng-c142726006="" class="cdk-visually-hidden ng-star-inserted"></span></a><a _ngcontent-ng-c3411845228="" rel="noopener" class="source ng-star-inserted" s://steakers./goods/goods_view.php?goodsNo=62" jslog="182483;track:generic_click,impression;BardVeMetadataKey:[[&quot;r_3cbfb29757c10e4c&quot;,&quot;c_d15ed58f9114558f&quot;,null,&quot;rc_8778ae84a3d4b2eb&quot;,null,null,&quot;ko&quot;,null,null,null,null,1,0]];mutable:true"><img _ngcontent-ng-c3411845228="" alt="" class=" ng-star-inserted" src="https://encrypted-tbn1.gstatic.com/-tbn?q=tbn:ANd9GcQJ8tsk2Gm8s5VPAcklhfhXtLarsEhmutJO5lIpWH_YY34jd9Il9B4PFhoTERA418WuKcVHtRMrwhcue3mBoAIcW8_XFY9K7qc"><span _ngcontent-ng-c3411845228="" class="label ellipsis gds-label-m-alt">steakers.</span><span _ngcontent-ng-c3411845228="" 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id="" dir="ltr" style="--animation-duration: 600ms; --fade-animation-function: linear;"><p></p><h1><b>집에서 토마호크 스테이크 완벽하게 굽는 법 미디엄 레어 시즈닝 비법</b></h1><p></p><p>집에서 근사한 레스토랑 분위기를 내고 싶을 때, 토마호크 스테이크만큼 완벽한 선택은 없을 것입니다. 큼지막한 뼈대가 붙어 있어 시각적인 만족감은 물론, 등심, 갈비살, 새우살 등 여러 부위의 맛을 한 번에 즐길 수 있는 토마호크 스테이크는 특별한 날을 더욱 특별하게 만들어 줍니다. 오늘은 집에서도 실패 없이 미디엄 레어 토마호크 스테이크를 맛있게 굽는 비법과 시즈닝 팁을 자세히 알려드리겠습니다.</p><p><b>토마호크 스테이크 굽기 전 준비 과정</b></p><p>맛있는 스테이크를 위한 첫걸음은 바로 완벽한 준비에 있습니다.</p><ol start="1"><li><p><b>해동 및 핏물 제거:</b> 냉동 토마호크 스테이크는 최소 하루 이틀 전에 냉장실로 옮겨 충분히 해동시켜 주세요. 급하게 해동하면 육즙이 손실될 수 있습니다. 해동된 고기는 흐르는 물에 가볍게 헹군 후, 키친타월로 앞뒤와 옆면, 뼈 부분까지 꼼꼼히 눌러가며 핏물과 수분을 제거해야 합니다. 핏물 제거는 누린내를 잡고 마이야르 반응을 촉진하여 더욱 고소한 맛을 내는 데 중요합니다.</p></li><li><p><b>실온 보관 (냉기 제거):</b> 냉장고에서 꺼낸 고기는 굽기 최소 1시간 전에 실온에 꺼내두어 중심부의 냉기를 빼주어야 합니다. 고기 내부의 온도가 차가우면 열이 고르게 전달되지 않아 겉은 타고 속은 차가운 상태가 될 수 있습니다. 실온에 두어 고기 전체의 온도를 균일하게 맞추는 것이 성공적인 스테이크 굽기의 핵심입니다.</p></li><li><p><b>시즈닝 (밑간):</b> 시즈닝은 스테이크 맛을 좌우하는 중요한 과정입니다. 기본적으로 굵은 소금(허브 솔트나 히말라야 핑크 솔트도 좋습니다)과 굵게 간 통후추를 고기 앞뒤로 아낌없이 뿌려줍니다. "짜겠다" 싶을 정도로 충분히 뿌려주는 것이 좋습니다. 소금과 후추 외에 로즈마리, 타임 등 허브를 함께 사용하면 풍미를 더욱 깊게 만들 수 있습니다. 시즈닝 후에는 올리브유(퓨어 올리브유나 포도씨유 등 발열점이 높은 오일이 좋습니다)를 고기 전체에 골고루 발라주세요. 이렇게 시즈닝한 고기는 랩으로 싸서 냉장고에 30분~1시간 정도 숙성시키면 양념이 고기 속까지 잘 배어들어 더욱 맛있어집니다.</p></li></ol><p><b>미디엄 레어 토마호크 스테이크 굽는 법</b></p><p>이제 본격적으로 스테이크를 구워볼 차례입니다. 팬을 이용한 굽기 방법을 기준으로 설명합니다.</p><ol start="1"><li><p><b>팬 예열:</b> 두꺼운 주물 팬이나 무쇠 팬을 강불에 연기가 살짝 날 정도로 충분히 달궈줍니다. 팬이 충분히 뜨거워야 고기를 올렸을 때 마이야르 반응이 빠르게 일어나 겉은 바삭하고 속은 촉촉한 스테이크를 만들 수 있습니다.</p></li><li><p><b>시어링 (육즙 가두기):</b> 달궈진 팬에 오일을 넉넉히 두르고 시즈닝한 토마호크 스테이크를 올립니다. 센 불에서 각 면을 1분 30초~2분씩 뒤집어가며 구워줍니다. 두꺼운 고기라면 옆면도 세워서 돌려가며 고루 익혀주세요. 이 과정에서 고기 겉면에 먹음직스러운 갈색 크러스트가 생기면서 육즙이 빠져나가지 않도록 가둬집니다.</p></li><li><p><b>버터 베이스팅 및 속 익히기:</b> 겉면이 충분히 익으면 불을 중약불로 줄이고, 버터 2-3조각과 통마늘, 로즈마리, 타임 등 허브를 팬에 넣어 녹여줍니다. 팬을 기울여 녹은 버터와 오일을 숟가락으로 고기 위에 계속 끼얹어주세요 (베이스팅). 이 과정을 3~5분 정도 반복하며 고기 속까지 열이 전달되도록 합니다.</p></li><li><p><b>굽기 정도 확인 (온도계 활용):</b> 미디엄 레어의 내부 온도는 53~57°C (130~135°F)입니다. 탐침형 온도계를 고기 가장 두꺼운 부분의 중앙에 꽂아 온도를 확인하는 것이 가장 정확합니다. 만약 온도계가 없다면, 고기를 젓가락으로 찔러 아랫입술에 대어봤을 때 차갑지 않고 미지근한 정도라면 레어를 넘어선 상태로 볼 수 있습니다.</p></li><li><p><b>레스팅 (휴지):</b> 원하는 굽기 정도로 익었다면 스테이크를 팬에서 꺼내 호일로 느슨하게 감싸 5~10분 정도 레스팅 해줍니다. 레스팅은 구워진 고기의 육즙이 고기 전체에 고르게 퍼지도록 하여 더욱 부드럽고 촉촉한 식감을 만들어줍니다. 이 과정을 거치지 않고 바로 썰면 육즙이 다 빠져나와 맛이 덜할 수 있습니다. 레스팅하는 동안 가니쉬를 준비하면 시간을 효율적으로 활용할 수 있습니다.</p></li></ol><p><b>토마호크 스테이크와 곁들이면 좋은 가니쉬</b></p><p>스테이크의 맛을 더욱 풍성하게 해줄 가니쉬는 필수입니다. 스테이크를 구웠던 팬에 남아있는 육즙과 버터를 활용하면 더욱 맛있게 만들 수 있습니다. 아스파라거스, 미니 양배추, 방울토마토, 새송이버섯, 양파 등을 함께 구워주면 좋습니다. 소금과 후추로 간단하게 간을 해도 좋고, 발사믹 글레이즈나 홀그레인 머스터드를 곁들이면 풍미를 더할 수 있습니다.</p><p><b>스테이크 맛있게 즐기기</b></p><p>레스팅이 끝난 토마호크 스테이크는 뼈와 살을 분리한 후, 고기 결의 반대 방향으로 썰어줍니다. 이렇게 썰어야 고기가 질기지 않고 부드러운 식감을 느낄 수 있습니다. 잘 구워진 스테이크와 함께 준비한 가니쉬를 접시에 예쁘게 플레이팅하여 근사한 홈스토랑을 완성해보세요. 와인 한 잔을 곁들이면 더욱 완벽한 식사가 될 것입니다.</p><p>집에서 직접 구운 토마호크 스테이크는 단순한 요리를 넘어 특별한 경험과 추억을 선사합니다. 오늘 알려드린 팁들을 활용하여 여러분도 집에서 완벽한 토마호크 스테이크를 즐겨보시길 바랍니다.<div class="attachment-container search-images"><response-element class="" 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