How do you prepare a steak?

[Lemsta69]

4 hours ago, patman30 said:

i was taking the mick a bit with fine
as most chefs who know what they are doing
will know what a blue steak is
obviously not so much in a 69 baht steak place or sante fe lol
Every chef in a French place should as the French are very fond of bleu steak
basically just extra rare
but ideally should be cooked on very fierce heat to get a good sear
as stocky mentioned, to serve blue it should be room temp prior to cooking
honestly it is very rare (or blue lol) for any resturaunt to be doing this
when dining out steak will likely come straight from the fridge and onto the grill
especially if you don't order any starters

thanks for the tip about the room temperature thingy. if I ever get the urge to prise open my wallet and try the fancy steak place up the road I'll be sure to call ahead and make sure they do it properly. the chef gave me his business card so why not use it eh? ????

[Jai Dee]

Several troll posts containing petty bickering and baiting (as well as replies) have been removed from this topic.

 

Continue... and you will face a posting suspension.

[NanLaew]

10 hours ago, KhunLA said:

When in Udon Thani, use to get quality inexpensive tenderloins from Tops,   Other cuts at the time were krap.   Then CP/Central took over the mall & Tops, with major revamp & silly prices.

 

Also use to buy from Thai-French, and decent, but very inconsistent quality.

Same experience. For home cooking in Udon, have you tried Pan Foods at the Samrong-Ring road traffic lights? Before covid, they were primarily bulk wholsesale but now maintain a decent fridge/freezer stock for the individual walk-in shopper.

 

There's also some some good Australian grain or grass fed steak cuts to be had at Makro. A recent discovery there were Australian beef picanha cuts that were the best I've had outside of a Brazilian churrascaria.

 

Dining out for steak in Udon sees Prime Steakhouse in the back alleys north of Wing 23 with favorable reviews.

Edited April 15, 2023 by NanLaew

[Bday Prang]

On 4/14/2023 at 7:46 PM, Lemsta69 said:

I guess you're not French then ????

 

or colour blind,  there again maybe I am ,I can't see blue anywhere on that picture

[Bday Prang]

I prefer it rare but with no messing about, cut its horns off and wipe its <deleted> and its good to go

[NanLaew]

12 hours ago, richard_smith237 said:

I agree with this and do something very similar ...

 

Usually a 1 to 1.5” thick Ribeye or Tenderloin... out of fridge for 30mins - salted and lightly peppered (not too much coarse pepper as this sits the steak off the pan and partially prevents the sear).

 

Very hot cast Iron skillet - you can tell its hot enough when you see the Leidenfrost effect (a drop of water bouncing around in the pan).

 

A couple of sprigs of fresh rosemary, coarsely chopped garlic, lightly salted butter.

 

Sear the steak in the very hot pan with olive oil (1min each side / and long steak edges)....  then add butter, Garlic, Rosemary and baste,

 

Place the whole skillet the in the 200 deg C (preheated) oven for 4.5mins (this is for 1” medium-rare cooked steak adjust oven time for thickness or preferred level).

 

Take the skillet Pan out of the oven.... Baste the steak again, then remove and allow to sit at room temperature on a wooden board for 10mins before serving with roasted garlic, french-fries and salad.

 

 

 

 

I like the garlic and rosemary but never in the pan. Cut the clove in half and rub the open face across the open faces of the steak on each side as it's cooking. Same for the rosemary. Brush the steak with the sprigs while it's cooking in the skillet. So, to review...

 

Steak out of the fridge an hour or so before; no pre salting and/or marinade. Get the skillet hot and drizzle the steaks with olive oil and then liberally grind/sprinkle coarse sea salt on both sides. Let that settle for a minute or two before dropping the cut in the hot, dry (no oil, no butter) skillet. Brush with garlic and rosemary as above, remove and rest.

 

Eat and acknowledge some English celebrity chef's YouTube for the above 'technique'. I like skin-on, butter mashed potatoes and lemon-garlic grilled asparagus for the veggies.

[Bday Prang]

22 hours ago, OneMoreFarang said:

And what does that have to do with a steak? Nothing! 

the chips looked crap too

[Lemsta69]

13 minutes ago, Bday Prang said:

or colour blind,  there again maybe I am ,I can't see blue anywhere on that picture

Ask Le French mate, it's their term for barely cooked steak.

[NanLaew]

14 minutes ago, Bday Prang said:

I prefer it rare but with no messing about, cut its horns off and wipe its <deleted> and its good to go

My buddy Fred, sadly deceased, was a Captain with the USAF during the Vietnam conflict. We used to have an informal 'steak club' every Monday night back in Houston and settled on Pappa's Steakhouse on Westheimer as their steaks were consistently good and the bar was cigar friendly (Captain Fred loved his stogies). Anyway, he liked his steak done blue and it was his recommendation for the cold serving plate. After being served a less than perfect steak that was attributed to a 'new chef', he insisted that if there was a new-hire cooking his steak, he had to be personally introduced to Fred in the bar and advised on exactly how the steak should be prepared, cooked and presented. The management eventually added this to their official menu where you could order your steak cooked rare, medium, well... or 'Fred'.

Edited April 15, 2023 by NanLaew

[KhunLA]

25 minutes ago, NanLaew said:

Same experience. For home cooking in Udon, have you tried Pan Foods at the Samrong-Ring road traffic lights? Before covid, they were primarily bulk wholsesale but now maintain a decent fridge/freezer stock for the individual walk-in shopper.

 

There's also some some good Australian grain or grass fed steak cuts to be had at Makro. A recent discovery there were Australian beef picanha cuts that were the best I've had outside of a Brazilian churrascaria.

 

Dining out for steak in Udon sees Prime Steakhouse in the back alleys north of Wing 23 with favorable reviews.

Left UT about 7 yrs ago.  Have also had Makro's Australian beef picanha, and agree, some of the best around.  Prefer that, as I get to cut the steaks thick.

 

As stated earlier, the 2 for 1s at Gourmet Market, Hua Hin, are decent values also, when available, for those in the area.

[DavisH]

On 4/14/2023 at 8:24 PM, Ralf001 said:

Type - Ribeye Imported (local beef is <deleted>).

Marinades or sauces - No.

Cooking method - Walk it past a hot fry pan.

Ever tried this? https://www.facebook.com/Bestcountrybeefofficial

[Muzzique]

I am often asked how I like my steak.

 

very very rare.

 

"wipe its nose and take of the hooves."

 

I use my Tefal Optigrill and it cooks both side top perfection in about 45 seconds leaving the juices flowing.

 

 

 

 

Edited April 15, 2023 by Muzzique

[Ralf001]

1 hour ago, DavisH said:

Ever tried this? https://www.facebook.com/Bestcountrybeefofficial

Nope, and never will, More than happy with what I buy locally.

[bignok]

On 4/14/2023 at 9:50 PM, NanLaew said:

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.

Cook and eat it. 

[Hummin]

Anyone know this company snd their reliability and quality?

 

 

https://paleorobbie.com/

 

https://www.facebook.com/PaleoRobbie

[josephbloggs]

1 hour ago, Hummin said:

Anyone know this company snd their reliability and quality?

 

 

https://paleorobbie.com/

 

https://www.facebook.com/PaleoRobbie

Yes. A friend at my company uses them all the time and says they are excellent - I often see him tucking in to Paleo Robbie meals. Reliable and good (so I am told - haven't tried them personally).  I assume the fresh market stuff they sell is also good quality as he says the meals are very good.

If you want very high quality meat the Accidental Butcher is awesome. Not cheap, but superb, and they know their stuff so you can go in there, tell them what you want to cook and they will recommend the meat. Sometimes you will see the AB himself and can have a chat, but if not their Thai staff are extremely knowledgable. Last time I was there I just said I want to cook a beef wellington for four and they produced the right cut in the right size and it was amazing. It's just off Ekkamai. Mostly fresh meat from Australia but he also makes sausages and other items like pickles.   https://www.theaccidentalbutcher.com/

 

Also Bangkok Bobs on Pridi is good (formerly Food Glorious Food). He used to supply a lot of the hotels and restaurants - I assume he still does. https://www.bangkokbobs.com/
 

Passion Delivery also gets good reviews although I haven't tried them myself.  https://passiondelivery.com/


 

Edited April 16, 2023 by josephbloggs

[CrunchWrapSupreme]

 

[tuktuktuk]

16 hours ago, CrunchWrapSupreme said:

 

Hard to beat a good pork steak. Definitely a viable substitute beef that’s just not affordable. 
 

Just cruised through a Tops. A nice looking Australian ribeye was 2900 baht/kg. Needless to say I passed that up to see if they have any California Red Wine. A Berlinger Cabernet was 3499 baht. That’s probably $12 back home. Back home the Piggly Wiggly has locally produced Black Angus ribeyes for $7.99/pound. 

[IsaanExpat]

To quote Woody Harrelson, kill the cow, knock it's horns off, wipe his ass and slap him on a plate.....

[Olmate]

The best eating beef is a young heifer thats strayed into your property, preferably owned your obnoxious wealthy neighbour! 🙏

[Gottfrid]

On 4/14/2023 at 7:22 PM, OneMoreFarang said:

blue?

I like bloody, but I don't think I ever saw blue in a steak.

What he is referring to is rare, medium rare ........ to well done. In this case blue will mean around rare. however, when the steak rests, it will become medium rare.

 

Edited September 5 by Gottfrid

[Captain Monday]

3 minutes ago, Gottfrid said:

What he is referring to is rare, medium rare ........ to well done. In this case blue will mean around rare. however, when the steak rests, it will become medium rare.

 

I order about once a month in the US on my work rotations. I want medium rare but these restaurants there have me trained to order medium because they always way undercook it. I think the idea is if you send it back the line cooks  just bring the temp up instead of binning it. I dont think  the mids restaurants take the time to let a steak rest properly

 

The only places that can be trusted with a medium rare order are the pricey Steakhouses such as the likes of  Peter Luger and McCormick&Smicks

[Gottfrid]

I would choose ribeye or t-bone, or sometimes a tenderloin.

Preparing it depends on if imported or Thai quality beef. The latter demands more preparing.

For imported, I will just marinate in room temperate for about 3-4h. Sometimes even put the steak in cooler for 2 days before marinating.

For Thai quality, I first roll it in corn starch, and let in rest for 3-4h. in room temperature. After that marinate as told above but in refrigerator preferably on a lower shelf.

Take out, and put in a very hot pan just to sear the steak. After put in own until the stage between rare and medium rare. Take out an let rest for 12-15 minutes and we have a perfect medium rare steak.

[retarius]

On 4/14/2023 at 6:13 PM, livram said:

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. 

We have a butcher in the market who calls us when she gets a filet or another decent  cut of meat. Usually the restaurants grab the best stuff so it is not always available, but when it is we buy plenty for the freezer. I usually marinade in soy sauce before cooking and I get the heat up real high and sear each side of the meat then cook about 3 minutes per side. Medium rare. 

[Gottfrid]

8 minutes ago, Captain Monday said:

I order about once a month in the US on my work rotations. I want medium rare but these restaurants there have me trained to order medium because they always way undercook it. I think the idea is if you send it back the line cooks  just bring the temp up instead of binning it. I dont think  the mids restaurants take the time to let a steak rest properly

 

The only places that can be trusted with a medium rare order are the pricey Steakhouses such as the likes of  Peter Luger and McCormick&Smicks

True! They unfortunately have a severe difficulty understanding how to make a good steak and adapting to the different times and temperatures in Thailand. The also have poor knowledge of resting times. My post was answer to the OP, how I make a steak. 🙂 But that was in the second post. 🙂 

Edited September 5 by Gottfrid

[msbkk]

On 4/14/2023 at 7:21 PM, OneMoreFarang said:

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. 

Foodland has excellent local beef filet. Expensive at around 600-700 Baht per kg. 700 Baht upwards is the best. 

[Captain Monday]

17 minutes ago, Gottfrid said:

True! They unfortunately have a severe difficulty understanding how to make a good steak and adapting to the different times and temperatures in Thailand. The also have poor knowledge of resting times. My post was answer to the OP, how I make a steak. 🙂 But that was in the second post. 🙂 

I ordered Medium Rare at Tadich Grill in San Fran last month, one of the oldest restaurants there. I had not had a layover there for years and always wanted to try eating  there. Steak came out near raw, and it was tough even though they claim they serve some kind of special aged midwest beef. Expected better.

 

! I hung my head down and ate it anyway. They have surly bartender/waiters and they let me into eat at the bar 15 minutes before last order.

 

I should have ordered seafood. Epic fail.

 

https://tadichgrillsf.com/menu-page/#menu

Edited September 5 by Captain Monday

[Gottfrid]

1 hour ago, Captain Monday said:

I ordered Medium Rare at Tadich Grill in San Fran last month, one of the oldest restaurants there. I had not had a layover there for years and always wanted to try eating  there. Steak came out near raw, and it was tough even though they claim they serve some kind of special aged midwest beef. Expected better.

 

! I hung my head down and ate it anyway. They have surly bartender/waiters and they let me into eat at the bar 15 minutes before last order.

 

I should have ordered seafood. Epic fail.

 

https://tadichgrillsf.com/menu-page/#menu

Yeah, it´s sad. The state of restaurant quality and cooking quality have fallen below acceptance in most parts of the world. People just don´t care for the customer no more, and have a hard time following standards. I actually find it harder to get good quality and taste in restaurants today, then it is to get poor quality down to uneatable.

[OneMoreFarang]

3 hours ago, msbkk said:

Foodland has excellent local beef filet. Expensive at around 600-700 Baht per kg. 700 Baht upwards is the best. 

Most of the time I buy ribeye, and I really like it. I think it is somewhere between 500 to 600B per kg. 

Two times, when ribeye was not available, I bought sirloin steak. I was disappointed. I won't buy it again.

 

[nauseus]

On 4/14/2023 at 7:28 PM, Lemsta69 said:

Aren't we supposed to ask for bleu at a fancy steak joint?

 

Non.