PURPOSE: A cooking method of pen shell adductor muscle steak is provided to reduce the adult disease induction possibility compare to beef and other meat. CONSTITUTION: A cooking method of pen shell adductor muscle steak comprises the following steps: heating a grill (200) with fire, and mounting a dressed pen shell (100) on the grill separating a wing part (120) when an adductor muscle (110) falls out from a shell (130) of the pen shell directly mounting the adductor muscle on the grill for producing a gill pattern mounting the adductor muscle on the shell of the pen shell, and pouring vodka to the adductor muscle melting butter in the shell of the pen shell, and cooking the adductor muscle again and mounting the cooked adductor muscle on a plate (300), and sprinkling black pepper (400) and steak sauce (500). [Reference numerals] (AA) Step (a) of heating a grill (200) with fire, and mounting a dressed pen shell (100) on the grill (BB) Step (b) of separating a wing part (120) when an adductor muscle (110) falls out from a shell (130) of the pen shell (CC) Step (c) of mounting the adductor muscle on the grill for producing a gill pattern (DD) Step (d) of mounting the adductor muscle on the shell of the pen shell, and pouring vodka to the adductor muscle for removing bad smell (EE) Step (e) of cooking the adductor muscle with butter (FF) Step (f) of mounting the cooked adductor muscle on a plate (300), and sprinkling black pepper (400) and steak sauce (500)본원발명은 키조개 관자를 이용한 스테이크 조리방법에 있어서, (a) 불을 사용하여 석쇠를 달군 후 손질한 키조개를 석쇠 위에 올려놓는 단계와, (b) 키조개의 껍질에서 관자가 떨어지면 날개부위를 떼어내는 단계와, (c) 관자를 석쇠 위에 직접 올려놓아 관자 표면에 석쇠무늬를 새기는 단계와, (d) (c)단계 후 관자를 키조개의 껍질에 올려놓은 상태에서 석쇠 위에 올려놓고 보드카로 불쇼를 하면서 관자에 불 맛을 입히는 단계와, (e) (d)단계 후 키조개의 껍질에 버터를 녹인 후 관자를 올려놓고 다시 한번 익히는 단계 및 (f) (e)단계 후 관자를 접시에 올려놓고 통후추와 스테이크소스를 뿌려주는 단계로 이루어지는 것을 특징으로 한다.
