Thailand Postpones Start of Winter Season

[Gobbler]

Spices and herbs. I am partial to using fresh rosemary. Nothing rubs my meat better. What's on your meat? 

 

My meat comes originally from either NZ or AU. 

 

 

[Yagoda]

If Im feeling sadistic, I rub my meat with rock salt.

[KannikaP]

9 minutes ago, Gobbler said:

Spices and herbs. I am partial to using fresh rosemary. Nothing rubs my meat better. What's on your meat? 

 

My meat comes originally from either NZ or AU. 

 

 

Yeh, but I'll bet Rosemary doesn't like it from you.

[OneMoreFarang]

No garlic! I hate garlic!

I buy Thai ribeye. It's pretty good and about 550B per kg in Foodland.

Salt, about 3min on each side in a pan. On the plate, add butter and pepper. Ready to eat.

 

This time with lots of mushrooms.

 

[Gobbler]

You pay too much. I pay 150b for a 300g NZ steak.  Thai steak can only be eaten by buffalo. I prefer my meat to be smooth and silky to the touch. 

[Gobbler]

5 minutes ago, Yagoda said:

If Im feeling sadistic, I rub my meat with rock salt.

You have a vulgar talent, sir. 

[Gobbler]

It always has to be cooked in a super hot cast iron skillet. 

[pgrahmm]

Nah - bacon wrapped filet mignon bbq'd in a wood smoker wet smoked Chinese style....Hickory, Mesquite, with possibly a dash of Apple.....With a brush down of your garlic over some light slices in the meat until the desired done-ness....Then serve with drawn butter on the side to dip while eating.....If lobster happens to be also on the menu they share the same preparing nicely......

Baked potato settles onto the grill nicely too ..... Side salad during the process....

This was a highly successful go to weekly bbq/wet smoker meal after concluding the work week at my townhouse in San Jose.....Pleasant memories shared with some lady visitors - some schedule & some not.....

Thinking about it now, that was a good era in my life....It was a good area then - no idea how it is now....

All that for a steak recipe....

Thanks for the memories....

[Ralf001]

1 hour ago, Gobbler said:

Spices and herbs. I am partial to using fresh rosemary. Nothing rubs my meat better. What's on your meat? 

 

My meat comes originally from either NZ or AU. 

 

 

 

Maybe feed that to my dogs.. but, yeah I swerve all that <deleted>.

Edited Tuesday at 11:55 AM by Ralf001

[tgw]

I choose my cuts, 350 baht/Kg ribeye.

 

Prefer very dark meat with white marbling and fat.

 

I like crust, so I usually put the steak still frozen in the pan, after flipping it 4-6 times it has a nice crust but is still blue/uncooked in the middle. ready to serve. add pepper, salt. that's it.

 

options are:

- a bit of butter basting

- sauce béarnaise, homemade

[GammaGlobulin]

Let's not forget one thing:

 

As already discussed....

 

Too much dairy might cause one to smell like...

 

Wet Dog

 

So, please keep this in mind.

 

Here in China, for example, nobody who is anybody cooks with butter.

 

 

[OneMoreFarang]

12 hours ago, Gobbler said:

You pay too much. I pay 150b for a 300g NZ steak.  Thai steak can only be eaten by buffalo. I prefer my meat to be smooth and silky to the touch. 

 

That's what lots of people think. Try it!

I tried sirloin from the same shop two times, I will never buy it again. But ribeye is good. Maybe 10% or max 20% of it is not tender, and the rest is just fine and tastes good. That's good enough for me.

And I don't eat 300g - too small.

[OneMoreFarang]

17 hours ago, Gobbler said:

It always has to be cooked in a super hot cast iron skillet. 

 

Really?

As far as I know you are correct in theory.

I remember seeing a YouTube video with some chefs. They made steaks in different types of pans and then the chefs should judge, just by the taste of it, which steak was made in which pan. They failed! And, as far as I remember, their choice of best steak was made in a stainless-steel pan... 

[KhunLA]

1 hour ago, OneMoreFarang said:

Really?

As far as I know you are correct in theory.

I remember seeing a YouTube video with some chefs. They made steaks in different types of pans and then the chefs should judge, just by the taste of it, which steak was made in which pan. They failed! And, as far as I remember, their choice of best steak was made in a stainless-steel pan... 

Yes, pan surface is irrelevant, unless wanting a bit more iron in your diet, than the cast iron 'might' provide a wee bit 🙄

 

I use cast iron for most meat searing, except Salmon & Crispy Pork Belly, they go in the Air Fryer.  Have SS, but really don't care for it, though pretty sure it's just the design of my frying pan, having a high center, instead of flat.  Use the other SS pans.

 

Had a nice (at the time / new) carbon steel fry pan, and was great the first few times used.  Now it's a POS, and no longer non stick.

[Gobbler]

3 hours ago, KhunLA said:

Yes, pan surface is irrelevant, unless wanting a bit more iron in your diet, than the cast iron 'might' provide a wee bit 🙄

 

I use cast iron for most meat searing, except Salmon & Crispy Pork Belly, they go in the Air Fryer.  Have SS, but really don't care for it, though pretty sure it's just the design of my frying pan, having a high center, instead of flat.  Use the other SS pans.

 

Had a nice (at the time / new) carbon steel fry pan, and was great the first few times used.  Now it's a POS, and no longer non stick.

You didn't season the pan properly. 

 

The best steak I ever had was in Venezuela. My friend's grandma had an odd-shaped cast iron that was never cleaned.  It just built up the crust.  Her steaks were so good. Some of that also had to do with South American beef, which is usually never given antibiotics and is grass-fed. Any steak in South America blew away US Top Sirloin. 

[rwill]

Just salt and black pepper for me.

 

And yes there is some good quality Thai Beef.  KU beef either the 5 star or Waygu grades are nicely marbled.

[khagai1]

I use an olive oil basting and put fish sauce in the pan. Yeah sounds crazy, but it's delicious and replaces any need for salt. Works great on hamburgers as well.

[NedR69]

On 10/29/2024 at 6:54 AM, Gobbler said:

Spices and herbs. I am partial to using fresh rosemary. Nothing rubs my meat better. What's on your meat? 

 

My meat comes originally from either NZ or AU. 

 

 

I like using Vick's Deep Heat Mentholated Rub on my meat.

[damian]

Tasmanian grain fed striploin, 2 fingers thick from the accidental butcher in Ekamai. Salt and pepper then leave in the fridge for a few hours to let it sweat. Onto a stinking hot bbq plate, cook to medium rare, rest then serve with a dollop of garlic butter.   

 

Beers while cooking and a full bodied cab sav with the steak.

 

Delish.