Hummin Posted April 14, 2023 Share Posted April 14, 2023 Inspired by the steak tread where to buy cheap steak in Pattaya, I wanted to start this tread. What kind of steak do you prefere, where do you buy it, and how do you prepare it, and cook it? If you buy any bbq sauce or mix, please post a link, picture or where to buy. Hope to see some good tips here. Link to comment Share on other sites More sharing options...
Popular Post Stocky Posted April 14, 2023 Popular Post Share Posted April 14, 2023 1 minute ago, bkk6060 said: You lost me at "cheap steak". I am clueless about that, but good luck. He didn't say "steak tread" by accident! 1 1 3 Link to comment Share on other sites More sharing options...
livram Posted April 14, 2023 Share Posted April 14, 2023 1 hour ago, Hummin said: Inspired by the steak tread where to buy cheap steak in Pattaya, I wanted to start this tread. What kind of steak do you prefere, where do you buy it, and how do you prepare it, and cook it? If you buy any bbq sauce or mix, please post a link, picture or where to buy. Hope to see some good tips here. I buy my steaks from the wet market where they sell the beef. Thais seem to classify their beef by "soft steaks" or "tough steaks". Only by the "soft" for steaks, the hard would be for stews, etc. I think the cost has been about 270/300 baht, have the seller trim off all of the gristle and most of the fat, At home season with salt and pepper and put into a lightly greased pan. Cook to desired doneness then remove and let rest for 5 or 10 minutes. Of course, if you have time to cook it over charcoal on a grill the steak should turn out better. I cook my steaks medium-rare and don't use any bbq sauce. Link to comment Share on other sites More sharing options...
NanLaew Posted April 14, 2023 Share Posted April 14, 2023 Tip#84: Don't cook a steak straight from the fridge. Let it settle for an hour at room temperature first. Tip#363: If serving a rare steak, after cooking and resting, serve the steak on a plate that's been in the fridge for an hour first. Link to comment Share on other sites More sharing options...
Popular Post NoDisplayName Posted April 14, 2023 Popular Post Share Posted April 14, 2023 1. Marinate overnight. 2. Stick in air fryer until done. 3. Consume. 1 1 4 Link to comment Share on other sites More sharing options...
patman30 Posted April 14, 2023 Share Posted April 14, 2023 Ribeye cut 2-3 inch thick season salt n black pepper fried in very hot pan/skillet with a lot of tallow crispy on outside, blue in the center *leave it out to rest first if have time, if not straight in pan 1 Link to comment Share on other sites More sharing options...
OneMoreFarang Posted April 14, 2023 Share Posted April 14, 2023 I buy local ribeye steak in Foodland, about 400g for one steak. Salt, put it in the pan for maybe 3min on each side. Pepper. Done. Not very good, but good enough. And it cost maybe 250 THB. 1 Link to comment Share on other sites More sharing options...
OneMoreFarang Posted April 14, 2023 Share Posted April 14, 2023 4 minutes ago, patman30 said: blue in the center blue? I like bloody, but I don't think I ever saw blue in a steak. Link to comment Share on other sites More sharing options...
patman30 Posted April 14, 2023 Share Posted April 14, 2023 1 minute ago, OneMoreFarang said: blue? I like bloody, but I don't think I ever saw blue in a steak. go to a fine resturant ask for steak to be cooked blue the chef will know???? FYI It's not blood 1 Link to comment Share on other sites More sharing options...
Popular Post Lemsta69 Posted April 14, 2023 Popular Post Share Posted April 14, 2023 Just now, patman30 said: go to a fine resturant ask for steak to be cooked blue the chef will know???? FYI It's not blood Aren't we supposed to ask for bleu at a fancy steak joint? 1 2 Link to comment Share on other sites More sharing options...
patman30 Posted April 14, 2023 Share Posted April 14, 2023 (edited) 2 minutes ago, Lemsta69 said: Aren't we supposed to ask for bleu at a fancy steak joint? i didn't say fancy or French???? if you go to a fancy steak place or a French place and the chef does not know what a blue steak is you should probably just leave. Edited April 14, 2023 by patman30 Link to comment Share on other sites More sharing options...
Popular Post josephbloggs Posted April 14, 2023 Popular Post Share Posted April 14, 2023 26 minutes ago, NoDisplayName said: 1. Marinate overnight. 2. Stick in air fryer until done. 3. Consume. Nooooooooo! 1 1 1 Link to comment Share on other sites More sharing options...
Hummin Posted April 14, 2023 Author Share Posted April 14, 2023 I use vinegear, olive oil, garlic, honey, pepper, sometimes sweet peppers powder, and line on local beef steaks 24 hours in fridge followed by two hours +- in room temperature to make them tender before smoke or loong cook them in my smoker. 6 - 7 hours depending on thickness of the steak. Best investment ever was a smoker, and cant go wrong with it. Have to agree about the air fryer is good if do not have time to prepare. Link to comment Share on other sites More sharing options...
Popular Post josephbloggs Posted April 14, 2023 Popular Post Share Posted April 14, 2023 For me marinading a steak is sacrilege. And BBQ sauce? Oh my God. And whoever wants a cheap steak, absolute no no. With a steak you get what you pay for and it is worth it. A cheap steak will be tough and horrible. A good middle ground is a decent Thai-French ribeye, or an Aussie ribeye, maybe 400 baht in Villa for a decent sized one. As someone else mentioned take it out of the fridge an hour before you want to cook it. Just before cooking add salt and pepper to both sides (I understand the argument of salt only and add pepper when you serve, that is also ok), heat up a heavy pan to as hot as you dare (or as hot as you can bothered waiting), slap it in for a couple of minutes (no oil), turn it for a couple of minutes, throw butter, thyme and a smashed garlic glove into the pan, cook for a minute or so. Turn once more so both sides get the buttery thymey goodness, remove, rest a few minutes. Consume. Beautiful medium rare tender steak. No sauce, no marinade, ever. 1 1 2 Link to comment Share on other sites More sharing options...
Lemsta69 Posted April 14, 2023 Share Posted April 14, 2023 3 minutes ago, patman30 said: i didn't say fancy or French???? if you go to a fancy steak place or a French place and the chef does not know what a blue steak is you should probably just leave. I'm a peasant so fancy and fine mean the same thing to me. But I guess you can have fine dining, ie. quality ingredients prepared correctly, without fancy tablecloths and annoying waiters ???? I met a French steak chef at a nightclub in Bangkok last year and duly promised to visit him for a le steak at his fine dining establishment which happens to be a few minutes walk from my gaff. Then I looked up the prices on the internet and ordered KFC instead. Maybe when the markets pick up a bit more I'll bite the bullet and see what this bleu business is all about. I'm a fan of medium-rare Aussie Wagyu but I guess I could branch out just the once. Link to comment Share on other sites More sharing options...
Rimmer Posted April 14, 2023 Share Posted April 14, 2023 A couple of baiting posts and replies have been removed Link to comment Share on other sites More sharing options...
Lemsta69 Posted April 14, 2023 Share Posted April 14, 2023 22 minutes ago, OneMoreFarang said: blue? I like bloody, but I don't think I ever saw blue in a steak. I guess you're not French then ???? 1 1 Link to comment Share on other sites More sharing options...
OneMoreFarang Posted April 14, 2023 Share Posted April 14, 2023 14 minutes ago, josephbloggs said: No sauce, no marinade, ever. I have to admit there are exceptions. I love Bearnaise sauce. 1 Link to comment Share on other sites More sharing options...
OneMoreFarang Posted April 14, 2023 Share Posted April 14, 2023 12 minutes ago, Lemsta69 said: I guess you're not French then ???? For me, rare is the way I like it. And the top one still looks red and not blue to me. But maybe that is just the name. Link to comment Share on other sites More sharing options...
tuktuktuk Posted April 14, 2023 Share Posted April 14, 2023 Looks great to me. I'm gonna ask for Blue when I go home. I've probably cooked it that way myself before. We've given up trying to find a good steak here in Chaiyaphum. The flavor is there, but tough is always part of the description. Better Australian steaks can be bought for a relatively decent price at some of the chain stores, but grass fed doesn't make it. I like my steak well marbled like me. Link to comment Share on other sites More sharing options...
Stocky Posted April 14, 2023 Share Posted April 14, 2023 4 minutes ago, tuktuktuk said: I'm gonna ask for Blue when I go home. I used to like my steaks blue, but to do properly usually takes longer than to cook rare. If they don't leave the steak to warm properly before cooking you end up with something that's unpleasantly cold in the middle. 1 Link to comment Share on other sites More sharing options...
Ralf001 Posted April 14, 2023 Share Posted April 14, 2023 Type - Ribeye Imported (local beef is <deleted>). Marinades or sauces - No. Cooking method - Walk it past a hot fry pan. 1 Link to comment Share on other sites More sharing options...
nauseus Posted April 14, 2023 Share Posted April 14, 2023 1 hour ago, Lemsta69 said: Aren't we supposed to ask for bleu at a fancy steak joint? Non. 1 Link to comment Share on other sites More sharing options...
DudleySquat Posted April 14, 2023 Share Posted April 14, 2023 You people are all silly money wasters. I buy New Zealand Rib Eye. 130b buys me about 280grams of steak. I know where to buy food here, and it's not always Tops or Lotus's or Villa Market. My meat costs a hell of a lot less than what they charge, sometimes by half. Just heavily salt your steak and let it sit overnight. Then let it warm to room temperature before heating a cast iron skillet and searing both sides properly. That's it. Salt, pepper, and steak sauce, and you have a perfectly cooked steak. Silly people, keep wasting your money with the nag flesh sold at Tops. Not me. 2 1 Link to comment Share on other sites More sharing options...
Hummin Posted April 14, 2023 Author Share Posted April 14, 2023 14 minutes ago, DudleySquat said: You people are all silly money wasters. I buy New Zealand Rib Eye. 130b buys me about 280grams of steak. I know where to buy food here, and it's not always Tops or Lotus's or Villa Market. My meat costs a hell of a lot less than what they charge, sometimes by half. Just heavily salt your steak and let it sit overnight. Then let it warm to room temperature before heating a cast iron skillet and searing both sides properly. That's it. Salt, pepper, and steak sauce, and you have a perfectly cooked steak. Silly people, keep wasting your money with the nag flesh sold at Tops. Not me. Salt ? Doesnt that dry the meat? Link to comment Share on other sites More sharing options...
DudleySquat Posted April 14, 2023 Share Posted April 14, 2023 8 minutes ago, Hummin said: Salt ? Doesnt that dry the meat? Yes. It adds flavour and pulls moisture from the meat. You want that for the Maillard effect to happen. Link to comment Share on other sites More sharing options...
DudleySquat Posted April 14, 2023 Share Posted April 14, 2023 3 hours ago, livram said: I buy my steaks from the wet market where they sell the beef. Never buy meat from an open market. Mine gets delivered in a real refrigerated box truck. 1 1 Link to comment Share on other sites More sharing options...
2009 Posted April 14, 2023 Share Posted April 14, 2023 (edited) I rub that baby with a lil' all American sweet BBQ sauce that I got Stateside, add a lil' extra sugar, leave that baby to marinade a while. Put it in a lil' hot pan, and lets that baby fry, then take it out the pan slice it up immediately. Then I take some lil' pancakes I made earlier, and roll the slices of steak up in a lil' parncake, and put a cocktail stick through 'em. You gotta eat food on a stick. I call it a 'steakey-doodle', then once it's been named appropriately, I can consume the product. Might dip it in a lil' syrup or something as I am eatin' Edited April 14, 2023 by 2009 Link to comment Share on other sites More sharing options...
DudleySquat Posted April 14, 2023 Share Posted April 14, 2023 1 minute ago, 2009 said: I rub that baby with a lil' all American sweet BBQ sauce that I got Stateside, add a lil' extra sugar, leave that baby to marinade a while. Put it in a lil' hot pan, and lets that baby fry, then take it out the pan slice it up immediately. Then I take some lil' pancakes I made earlier, and roll the sliced of steak up in a lil' parncake, and put a cocktail stick through. You gotta eat food on a stick. I call it a 'steakey-doodle', then once it's been named appropriately, I can consume the product. Might dip it in a lil' syrup or something as I am eatin' As was said in Bram Stoker's Dracula, I'm afraid sir your food choices are a bit off the edge. Link to comment Share on other sites More sharing options...
Popular Post josephbloggs Posted April 14, 2023 Popular Post Share Posted April 14, 2023 2 minutes ago, 2009 said: I rub that baby with a lil' all American sweet BBQ sauce that I got Stateside, add a lil' extra sugar, leave that baby to marinade a while. Put it in a lil' hot pan, and lets that baby fry, then take it out the pan slice it up immediately. Then I take some lil' pancakes I made earlier, and roll the slices of steak up in a lil' parncake, and put a cocktail stick through 'em. You gotta eat food on a stick. I call it a 'steakey-doodle', then once it's been named appropriately, I can consume the product. Might dip it in a lil' syrup or something as I am eatin' Not sure if this is a parody account? 1 1 3 Link to comment Share on other sites More sharing options...
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