25 minutes ago, richard_smith237 said:

 

Thai Beef Tenderloin - usually from Thai French (TF) or Kasaetsart University (KU) shouldn't really need tenderising (IMO)...

 

Pan Sear:

- Season steak (salt only) - sit in fridge for a couple of hours

- Take out of Fridge an hour before cooking to bring to room temp.

- Pan sear in a skillet (about 1 to 1.5mins each side).

- Place in the whole skillet preheated oven 200 deg C along with butter, rosemary and garlic - until 56 degs c inside (thermometer temp) 

- Take out of oven - based the steak in the butter and juices (rosemary and garlic).

- Stand for 10mins

 

OR... 

 

Soue Vide (even without proper equipment.

- Season steak (salt only) - sit in fridge for a couple of hours

- Take out of Fridge an hour before cooking to bring to room temp.

- Add into sealable bag

- Bring water up to 54 Deg C.

- Sit in water *bath at 54 Deg C for 2.5 hours (use thermometer to keep temp at that range)

- (Reverse sear) Pan sear in butter, butter, rosemary and garlic at max heat to secure a crust.

- Stand for 10mins

 

*you can soux vide in a large saucepan, but its just more difficult to ensure the temperatures are maintained.

*Also ensure the steak (sealed bag) does not touch the bottom of the pan

*tip - with a smaller saucepan thats not deep, put an upside-down saucer in the saucepan.

 

 

Additional simple tips (a)

- Air fryer fried french fries.

- French Fries from frozen (about 12mins 190 deg C)

- Spray of Olive oil (to wet them) 

- Sprinkle of Oregano

- Sprinkle of Garlic powder

- Cook until done - Salt to taste

 

Additional simple tips (b)

- Head of Garlic (chop of the top few mm - to expose the garlic

- Peel excess skin (not too much)

- Sprinkle olive oil (or add some butter)

- Wrap in foil 

- Place in Air-fryer along with the French-Fries

(Garlic should be cooked and mushy at the same time as the french fries)

 

 

Thanks richard_smith237, many good ideas there. I was plan to test sous vide first. I have some experience on it and hope it will come out good. I was plan to season and vacum it the day before.

 

Pink

7 hours ago, save the frogs said:

 

That's an entire afternoon in the kitchen doing prep work.

 

I've been cooking for myself for a long time and now I decided to take the path of least resistance because cooking daily is tiring.

 

Burgers + Most expensive cuts (Ribeye) occasionally on a pan for a quick sear does it for me.

 

If I gave up pizza, I can survive without stews which take hours to make anyway.

 

Or I would rather pay a restaurant for an occasional stews. 

 

An Irish beef and garlic stew takes me 30 minutes to prep and then 8 hours in slow cooker. I end up with 10 portions that's an average of 3 minutes of my time per meal. Now that's the real path of least resistance!

7 hours ago, Schoggibueb said:

Maybe marinate it in vinegar (not so good) or in pineapple juice.

Works with spareribs too (falls off the bone).

Pineapple and/or juice works (Thai method) to tenderise but the taste is not the same.

Marinate the Chinese way, or eat pork or chicken if you want tender meat and not pay a fortune on the lottery for quality beef. 

9 hours ago, connda said:

Pressure cooker.  I use one, works great.

https://www.lazada.co.th/products/pdp-i4658592362-s19158664937.html

 

Or a slowcooker 

The Thai minced beef is an abomination. I looked for the Australian today and there was none, sold out. I had to take this vile Thai stuff. Ruined the whole day.

11 hours ago, save the frogs said:

 

 

If I gave up pizza, I can survive without stews which take hours to make anyway.

 

Or I would rather pay a restaurant for an occasional stews. 

 

 

 

Could use a crock pot which is simple, stews are healthy 

1 hour ago, NickyLouie said:

 

 

Could use a crock pot which is simple, stews are healthy 

A crock pot is a slow cooker

On 9/30/2025 at 4:55 AM, save the frogs said:

 

I don't know why people bother with stews. It's way too much time and effort.

 

Ground beef is the staple (burgers ...) for regular use as it is cheap and requires least prep.

 

Then spend good money on the best cuts (Ribeye) for searing on a pan. Takes only a few minutes to cook. No need to tenderize. Tender because high in fat. 

 

But knock yourself out making stews with cheap cuts of steak if you got nothing better to do. 

 

 

Prep about 30 minutes. Put it in a slow cooker for 4 to 6 hours. Go about your day as you wish. In the evening eat the lovely tender stew. Time and effort? Where?

In Spain you get fine premium tender beef and half the price in Thailand. And people are still wondering why no more tourists or western retirees want to come to Thailand ? 

Got my beef tenderloin today and 10kg  knuckle, B220/kg

 

Tried to ad a jpg image but it turning up just black here.

 

Pink

 

17 hours ago, Sigmund said:

In Spain you get fine premium tender beef and half the price in Thailand. And people are still wondering why no more tourists or western retirees want to come to Thailand ? 

Really? That's funny on two counts. 

 

1. "no more tourists or western retirees want to come to Thailand"

 

2. They are not coming because beef is cheaper in Spain.

 

🤣🤣🤣🤣🤣🤣

18 hours ago, Sigmund said:

In Spain you get fine premium tender beef and half the price in Thailand. And people are still wondering why no more tourists or western retirees want to come to Thailand ? 

Here's a ball park idea, (possibly dated), but on average, not that much cheaper than TH, and more expensive than most countries. 

 

Agree, silly notion people don't come to TH, due to beef price.   Your logic, and 61 counties' folk don't go to Spain, as beef more expensive there.

 

 

https://www.globalproductprices.com/Spain/beef_price/