thaigerd Posted June 12, 2009 Share Posted June 12, 2009 Went out with some friends last night for having a steak. I was surprised about all different tastes... For me I like tenderloin, what would be you choice??? Gerd Link to comment Share on other sites More sharing options...
Jingthing Posted June 12, 2009 Share Posted June 12, 2009 (edited) Cuts of meat are defined and named differently in different countries ... But this is my favorite: http://www.asadoargentina.com/bife-de-chor...steak-top-loin/ Edited June 12, 2009 by Jingthing Link to comment Share on other sites More sharing options...
Tywais Posted June 12, 2009 Share Posted June 12, 2009 I voted rib-eye but T-Bone is not listed and it is a toss up between the two for me. Link to comment Share on other sites More sharing options...
bonobo Posted June 12, 2009 Share Posted June 12, 2009 Went out with some friends last night for having a steak. I was surprised about all different tastes...For me I like tenderloin, what would be you choice??? Gerd You need to put in more choices. I like new york strips, flatirons, and skit steaks, the best, with ribeyes and flank steaks after that. I am also quite fond of the Brazilian picanha, alcatra, and fradinho. Link to comment Share on other sites More sharing options...
thaigerd Posted June 12, 2009 Author Share Posted June 12, 2009 Sorry to all .... I just took the cuts which are most common here in Thailand(sure I could have added the t-bone as well....). Gerd Link to comment Share on other sites More sharing options...
waza Posted June 12, 2009 Share Posted June 12, 2009 (edited) grain feed sirlion for me yum, 400 baht a kilo here. Just about to cook some Edited June 12, 2009 by waza Link to comment Share on other sites More sharing options...
thaigerd Posted June 12, 2009 Author Share Posted June 12, 2009 grain feed sirlion for me yum, 400 baht a kilo here. Just about to cook some .....I can smell it right now , enjoy it. Gerd Link to comment Share on other sites More sharing options...
bkkjames Posted June 12, 2009 Share Posted June 12, 2009 grain feed sirlion for me yum, 400 baht a kilo here. Just about to cook some .....I can smell it right now , enjoy it. Gerd rib eye from villa from me. get them to cut it to your desired thickness, salt and pepper and roaring hot grill to seal all the juices in. Link to comment Share on other sites More sharing options...
onnut Posted June 12, 2009 Share Posted June 12, 2009 tenderloin is my favorite from the list, but if I could choose another it would be Cote de Boufe. is that spelt right? french fries and Bearnaise sauce. yum yum! Link to comment Share on other sites More sharing options...
Soi224 Posted June 12, 2009 Share Posted June 12, 2009 Of the choices offered, voted Ribeye, though a nice big, thick filet or porterhouse on occasion is nice too. i will be back in aged steak central soon too, our own stock, and will be digging in deep. Link to comment Share on other sites More sharing options...
sbk Posted June 12, 2009 Share Posted June 12, 2009 Filet Mignon is my favorite, I guess its also called Tenderloin. Never knew that until I looked it up! Link to comment Share on other sites More sharing options...
JR Texas Posted June 13, 2009 Share Posted June 13, 2009 Filet Mignon is my favorite, I guess its also called Tenderloin. Never knew that until I looked it up! Thick and large T-Bone.......grilled over open fire, well done (but not Thai beef........Thai beef makes me sick). w/ backed potato and salad on the side......and iced tea.........I am hungry now. Link to comment Share on other sites More sharing options...
davyboy Posted June 13, 2009 Share Posted June 13, 2009 A 32 ounce Aberdeen Angus T-bone steak!! Link to comment Share on other sites More sharing options...
SpoliaOpima Posted June 13, 2009 Share Posted June 13, 2009 None of the above. Porterhouse. Link to comment Share on other sites More sharing options...
zaphodbeeblebrox Posted June 13, 2009 Share Posted June 13, 2009 Ribeye, because of the marbling. But how am I going to find ribeyes like Gerd gets? Link to comment Share on other sites More sharing options...
fred2007 Posted June 13, 2009 Share Posted June 13, 2009 A nice filet steak but tell me if you live out in the sticks where could I get one? Link to comment Share on other sites More sharing options...
davyboy Posted June 14, 2009 Share Posted June 14, 2009 A nice filet steak but tell me if you live out in the sticks where could I get one? In my experience, you can't!! Link to comment Share on other sites More sharing options...
MaiDong Posted June 14, 2009 Share Posted June 14, 2009 My Thai friend sometimes comes home with a buffalo hump and we bbq it and it is without doubt the best bit of steak I've ever tasted - not sure what that's called in the business but to me it's a hump, and a bloody nice one too! Link to comment Share on other sites More sharing options...
davyboy Posted June 14, 2009 Share Posted June 14, 2009 My Thai friend sometimes comes home with a buffalo hump and we bbq it and it is without doubt the best bit of steak I've ever tasted - not sure what that's called in the business but to me it's a hump, and a bloody nice one too! BBQ Buffalo hump, that sounds pretty good to me!! Link to comment Share on other sites More sharing options...
MaiDong Posted June 14, 2009 Share Posted June 14, 2009 Filet Mignon is my favorite, I guess its also called Tenderloin. Never knew that until I looked it up! Thick and large T-Bone.......grilled over open fire, well done (but not Thai beef........Thai beef makes me sick). w/ backed potato and salad on the side......and iced tea.........I am hungry now. You must be rather queezy! I do understand you a bit though, some Thai beef dumped on plates masquerading as foreign food in Thailand are a disgrace - chewy, dry & tasteless - however, I love the raw thai beef salad - there's nothing more juicy and tasteful than that, apart from... BUFFALO HUMP - it's not a pure cut but the fat strains running throughout it add to the flavour massively and don't cause it to be chewy at all, this coupled with a fine corriander, sweet milk & garlic sauce and everything else on the bbq gets left alone literally! HUNGRYHUNGRYHUNGRY!!! Link to comment Share on other sites More sharing options...
MaiDong Posted June 14, 2009 Share Posted June 14, 2009 My Thai friend sometimes comes home with a buffalo hump and we bbq it and it is without doubt the best bit of steak I've ever tasted - not sure what that's called in the business but to me it's a hump, and a bloody nice one too! BBQ Buffalo hump, that sounds pretty good to me!! Maybe somebody here can enlighten me to the name of this cut so that others can try it, I swear by it, the sauce needs to be right though... Link to comment Share on other sites More sharing options...
davyboy Posted June 14, 2009 Share Posted June 14, 2009 My Thai friend sometimes comes home with a buffalo hump and we bbq it and it is without doubt the best bit of steak I've ever tasted - not sure what that's called in the business but to me it's a hump, and a bloody nice one too! BBQ Buffalo hump, that sounds pretty good to me!! Maybe somebody here can enlighten me to the name of this cut so that others can try it, I swear by it, the sauce needs to be right though... Sorry, no idea, but the thought of it gets my taste buds going!! Link to comment Share on other sites More sharing options...
MaiDong Posted June 14, 2009 Share Posted June 14, 2009 HUNGRY! Link to comment Share on other sites More sharing options...
davyboy Posted June 14, 2009 Share Posted June 14, 2009 HUNGRY! Not half!! Yes!!! Link to comment Share on other sites More sharing options...
SlackJawChef Posted June 19, 2009 Share Posted June 19, 2009 Rib Eye All the way.. Pound for pound undisputed heavyweight in steak... Tenderloin is nice in a wellington. Link to comment Share on other sites More sharing options...
BillH52 Posted June 21, 2009 Share Posted June 21, 2009 (edited) Certainly agree Wellington is wonderful! Would like to know the Thai names for Ribeye, Tenderloin, Strip Loin and Top Sirloin. Actually, would like to know the Thai words for any and all cuts of beef. Really dislike pointing at pictures of a critter . . . BH Edited June 21, 2009 by BillH52 Link to comment Share on other sites More sharing options...
cpofc Posted June 21, 2009 Share Posted June 21, 2009 Well there is no way I am going to pay 1100 Baht for Imported Australian Steak! Nor would I venture down to Villa Mart and pay 29,900 Per Kg for Kobe Beef. But... The local rib eye fillet you get from Foodland at 280 Baht Per Kilo, cooked over a traditional charcoal fire should satisfy all but the most discerning connoisseur. Buy it in one big lump and not in the single piece packages. That way you can have it as thick or thin as you like. I have even committed the cardinal sin of currying it - at that price why not? Link to comment Share on other sites More sharing options...
isanb Posted June 21, 2009 Share Posted June 21, 2009 for me it will be steak tartare But don't know why i'm scare to eat raw meat in thailand Link to comment Share on other sites More sharing options...
EndofDays Posted June 21, 2009 Share Posted June 21, 2009 Went out with some friends last night for having a steak. I was surprised about all different tastes...For me I like tenderloin, what would be you choice??? Gerd Your choices are limited. I would vote for T-Bone, that is my favorite. Link to comment Share on other sites More sharing options...
Oberkommando Posted June 25, 2009 Share Posted June 25, 2009 Tenderloin. I had a Thai-french one tonight and it melted in the mouth. Link to comment Share on other sites More sharing options...
.png.3b3332cc2256ad0edbc2fe9404feeef0.png)
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now