How do you prepare a steak?

[josephbloggs]

31 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. 

Good for you. I have tried the cheap NZ ribeye and it is terrible.

I know you think you know better than everyone but believe me, you don't. Some things are worth paying for - good steak is one of them.

[DudleySquat]

9 minutes ago, josephbloggs said:

Good for you. I have tried the cheap NZ ribeye and it is terrible.

I know you think you know better than everyone but believe me, you don't. Some things are worth paying for - good steak is one of them.

What are you on about? My NZ steak isn't cheap.  I pay wholesale pricing. I don't buy cheap meat, I buy good meat cheaply.  One can only hope you can hold those two thoughts in your head at the same time.

[2009]

You tell him, Buddy.

 

Never insult the cheapness of a man's meat.

[OneMoreFarang]

It's amusing to read the comments here. It seems to be another version of: my one is different.

 

[2009]

54 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. 

Where do you get it, out of interest?

 

I'd like to try it.

[DudleySquat]

1 minute ago, OneMoreFarang said:

It's amusing to read the comments here. It seems to be another version of: my one is different.

 

If you paid attention, you would see that the word is >>>>>salt. 

[DudleySquat]

Just now, 2009 said:

Where do you get it, out of interest?

 

I'd like to try it.

I will send you a private comment.  None of these amateurs deserve it. 

[NanLaew]

1 hour ago, DudleySquat said:

1 hour ago, 2009 said:

Where do you get it, out of interest?

 

I'd like to try it.

I will send you a private comment.  None of these amateurs deserve it. 

Cool.

 

Then @2009 can post it here.

[OneMoreFarang]

2 hours ago, DudleySquat said:

If you paid attention, you would see that the word is >>>>>salt. 

And if you have 3 professional chefs then there will be at least 4 opinions about salt.

Personally I salt is just before I put it in the pan and pepper it on my plate.

All done within 10 min. Bon appétit.

[DudleySquat]

20 minutes ago, NanLaew said:

Cool.

 

Then @2009 can post it here.

I don't believe he can. It's a private conversation.

[still kicking]

5 hours ago, 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. 

Expensive I can get this for 209 baht including soup and salat. 

[OneMoreFarang]

4 minutes ago, still kicking said:

Expensive I can get this for 209 baht including soup and salat. 

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

[still kicking]

6 minutes ago, OneMoreFarang said:

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

cooking steak - Search (bing.com)

[Ralf001]

3 hours ago, DudleySquat said:

You people are all silly money wasters.  I buy New Zealand Rib Eye.  130b buys me about 280grams of steak. 

Silly people, keep wasting your money with the nag flesh sold at Tops. 

 

Not me. 

I  seriously doubt you are paying Bt.460 for import NZ Rib Eye.

 

Happy to be proven wrong though so please name the shop.

 

 

[DudleySquat]

2 minutes ago, Ralf001 said:

I  seriously doubt you are paying Bt.460 for import NZ Rib Eye.

 

Happy to be proven wrong though so please name the shop.

 

 

You aren't nice. No. 

[DudleySquat]

12 minutes ago, OneMoreFarang said:

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

As Gordan Ramsay once blurted, Christ, it looks like vomit. 

[Ralf001]

Just now, DudleySquat said:

You aren't nice. No. 

Fair play..... to be honest I would not buy steak that requires salting before cooking anyways... doing that assists with tenderizing so your cheap import steak is likely only good for making stews and casseroles anyways.

 

Rib Eye I buy is perfect, requires not salting.

https://meatstuffpattaya.com/product/australian-rib-eye/

[DudleySquat]

4 minutes ago, Ralf001 said:

Fair play..... to be honest I would not buy steak that requires salting before cooking anyways... doing that assists with tenderizing so your cheap import steak is likely only good for making stews and casseroles anyways.

 

Rib Eye I buy is perfect, requires not salting.

https://meatstuffpattaya.com/product/australian-rib-eye/

You are making it too easy. You obviously have never been in a kitchen.

[DudleySquat]

5 minutes ago, DudleySquat said:

You are making it too easy. You obviously have never been in a kitchen.

[DudleySquat]

It cooks beautifully in my cast iron pan.  I get the Maillard effect on both sides to a medium rare.  They are seasoned perfectly too.  

 

 

[DudleySquat]

Nothing like a perfectly cooked steak. No cut .. but it was pink inside. 

 

[DudleySquat]

3 hours ago, josephbloggs said:

Good for you. I have tried the cheap NZ ribeye and it is terrible.

I know you think you know better than everyone but believe me, you don't. Some things are worth paying for - good steak is one of them.

If it makes you happy to pay top-shelf prices for pedestrian meat, I won't stop you. 

[gargamon]

I won't eat any beef in Thailand. Lucky for me I'm back in Canada a couple of times a year and can get some wonderful Alberta Beef then, some of the best on the planet. Reminds me, need to get to Costco to get some for the weekend BBQ. Supposed to get to 18C.

[DudleySquat]

2 minutes ago, gargamon said:

I won't eat any beef in Thailand. Lucky for me I'm back in Canada a couple of times a year and can get some wonderful Alberta Beef then, some of the best on the planet. Reminds me, need to get to Costco to get some for the weekend BBQ. Supposed to get to 18C.

When they bring the beef from NZ to Thailand, the beef still knows it is from a NZ cow.  

 

You can't fool the beef. 

 

I want to go where they want to put meat in my mouth.  

 

Ted's of Beverly Hills is out of the question. 

[Hummin]

Thanks guys for your contribution. 

 

Well done ???? 

 

Think the mods can clean or close the tread now, and I continue with help of google and youtube. 

[save the frogs]

56 minutes ago, DudleySquat said:

It cooks beautifully in my cast iron pan. 

that's very brave of you to cook in a cast iron pan.

i know the sear is better, but it's a hella work to clean those things. 

[DudleySquat]

1 minute ago, save the frogs said:

that's very brave of you to cook in a cast iron pan.

i know the sear is better, but it's a hella work to clean those things. 

Not if properly seasoned. 

[bluebluewater]

I'm loving this thread.  One guy wants to go where they want to meat in his mouth.  Another guy wants to get blew.

[KhunLA]

Rib-Eye

Salt, pepper, MSG

hot skillet 1 min, then turn every minute till reach desired internal temp ~125F, rest for 5 mins.

 

No real need to take out of frig early, as internal temp drops very little.

 

Reverse sear after oven or sous vid works excellent also, if you have patience.  No need to rest after searing.

[Lacessit]

6 hours ago, DudleySquat said:

Yes. It adds flavour and pulls moisture from the meat.  You want that for the Maillard effect to happen.

News to me, I was always under the impression a Maillard reaction occurred with reducing sugars, I don't know where you find them in protein and fat.

Certainly, steak will brown with cooking. Or even before. However, it's not a Maiilard reaction, it's a myoglobin oxidation.

 

I don't bother buying steak in Thailand to eat as is, I put gravy beef in curries instead. Nothing tender here.

In Australia, I use grass-fed eye  fillet with a hot pan lightly coated with oil. Sear one side, then the other. Turn over one final time, then wait until liquid forms on the top of the steak.