"30 Days Lost in the Wilderness: A Runner's Unimaginable Fight for Survival"

[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.

[topt]

On 10/29/2024 at 6:06 PM, Gobbler said:

I pay 150b for a 300g NZ steak. 

May I ask from where - as seems almost cheap.......?

[harryviking]

On 10/29/2024 at 11:54 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 have always always used Rosemary on lamb meat. Recently I have tried just a touch of it on my beefs! Now it is a "rule"! Lol! But just a touch that is.... 😄 And of course, I never buy meat from Australia and NZ (except for a little lamb sometimes) or AU due to they "brag" about how many hundreds of days their cattle has been GRAIN FED!!! I have found a local butcher that get local beef that never eat grains. It would just not be economically wise to do so as the meat would become too expensive for the local Thais. The fat in grain fed beef is loaded with omega 6s. No thanks. Sorry mate...😄😎

[SAFETY FIRST]

On 10/29/2024 at 5:54 PM, Gobbler said:

What's on your meat? 

The girls tell me that they can taste pineapple after I've eaten some. 

 

[Isac Szwarc Brasil]

On 10/29/2024 at 6:05 PM, OneMoreFarang said:

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.

 

I don't like garlic and onions... 

[Burma Bill]

Steak should be cooked with garlic melted into butter.

Rate this topic

• As far as I am concerned "no way". I hate garlic and I must not have butter due to its high cholesterol level.
• Living in Siem Reap, for me, a delicious tender Khmer beef steak lightly grilled (almost rare) served with salad and no other garnish.
• I also like stir fried Khmer beef with shredded ginger and Khmer beef amok/lok lak.
• AU beef is okay, but very expensive. Imported frozen.
• Thai beef is tough as boots here (probably a reject from Thailand).

Picture of Traditional Beef Lok Lak

 

Edited 9 hours ago by Burma Bill
additional information

[Lacessit]

Inch thick Gippsland grass-fed eye fillet. Sear one side, then the other. Turn over one last time, cook until the surface is sweating blood.

 

I don't spoil the taste with marinades etc. Fried mushrooms and onions on the side.

 

If I want herbs and spices, I'll eat at KFC.

 

 

[AgMech Cowboy]

On 10/29/2024 at 6:06 PM, Gobbler said:

I pay 150b for a 300g NZ steak.

@GobblerWho sales it that cheap in Thailand???

Edited 8 hours ago by AgMech Cowboy

[newbee2022]

On 10/29/2024 at 5:54 PM, 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 buy only from Japan. It's wonderful. Wagyu is the very best

[KhunLA]

4 hours ago, AgMech Cowboy said:

@GobblerWho sales it that cheap in Thailand???

Probably the least expensive, or close to it.

 

 

I like the Harvey brand (W. OZ) that Makro carries, and when larger pieces look good, I'll get them and cut them down, or the Picanhas (smaller), and get a few steaks from them.  Like the 'fat cap' for Tallow.

 

They occasionally have some local beef/steaks and have gotten lucky.   if I see him slicing them, then he cut them thick for me, and makes a big difference.  Why I prefer to buy larger pieces and cut my own.

 

Proper prep & cooking is as important as original and or cut.  Doesn't matter what it is, if you don't know how to cook it.

 

Judging be some of the comments, a few of you all need to read up on reverse searing, or stop only flipping a steak once.

 

Either use RS method, or sear for 1 minute, on 'show side', then every 30 secs, till you reach you desired internal temp.

Edited 3 hours ago by KhunLA

[Gobbler]

7 hours ago, Burma Bill said:

AU beef is okay, but very expensive. Imported frozen.

 

[Gobbler]

1 hour ago, KhunLA said:

Probably the least expensive, or close to it.

 

 

I like the Harvey brand (W. OZ) that Makro carries, and when larger pieces look good, I'll get them and cut them down, or the Picanhas (smaller), and get a few steaks from them.  Like the 'fat cap' for Tallow.

 

They occasionally have some local beef/steaks and have gotten lucky.   if I see him slicing them, then he cut them thick for me, and makes a big difference.  Why I prefer to buy larger pieces and cut my own.

 

Proper prep & cooking is as important as original and or cut.  Doesn't matter what it is, if you don't know how to cook it.

 

Judging be some of the comments, a few of you all need to read up on reverse searing, or stop only flipping a steak once.

 

Either use RS method, or sear for 1 minute, on 'show side', then every 30 secs, till you reach you desired internal temp.

I have to say, my meat looks much better than yours.