Thread: Attn: Steak Fans

I shall be over to test these steaks soon.

Sounds good, I just got back from the butchers with some excellent looking T-bone & Ribeye.

Originally Posted by Thetyim

Originally Posted by Timber

However if anyone knows of a good quality beef supplier, please pass on the info to me.

Have you tried these two ?

Snake River Farms

Tokhaiya

I've been looking into beef from Tokhaiya. I'd like to know if anyone has tried beef from them or where I might find someone serving it. If you have had it, what do you think...how does it compare to others you've had?

Chitown-
If you'd like to bring in a group when you do the review I'll do a tasting menu along with some new stuff I'm thinking of adding the menu. I'd like some Farang feedback. I can't send pm until I have 20 post so if you're interested send me an email to set it up. Thanks.

There won't be any large groups coming with me, although I am pretty large myself.

The best I can do is come in and buy a couple of dinners, take some pics of your place and the food and post it here.


A table for two will be just right. I am not as big as two people, but I will be bringing the wife!!

No problem, I'll put some extra dishes together anyway. I'd love to show off what I've got to offer to all those potential customers out there. I'll have your table ready, you'd better come hungry. Thanks.

Big as that bastard is he don't really need to be to hungry..

Steaks just come with pasta? No spuds or chips on the go?

I often put home cut fries on the menu. But sometimes there is availability issues on quality product. This is why I write a market fresh menu daily. The menu I posted is a sample. The ordering is set up ala carte b/c I have alot of Thai customers that would try to substitute this and that on every set dish. So I just put it together in a fashion that you can order the main protein you would like then pick from a list of very reasonably priced sides. It works out better with the family style patrons that come in as my portions are easily big enough for your average Thai group of 3. So yes, most of the time I've got some kind of potato featured but it depends on whether or not I can find potatoes worthy of my customers.

I also do risotto, cous cous, lentils, pilaf and other starches. They make their appearance on the daily chef special.

All the best to you Timber, hope it goes well for you.

Originally Posted by chitown

There won't be any large groups coming with me, although I am pretty large myself.

Let me know when you're going and I'll see if I can make it along too.

Good luck and you'll be getting a visit from me in the future.

MtD,

I will send you a PM when I plan to go and see if you are available.

Will you wear your "same same but different" t-shirt with the BBQ stain on the front??

Originally Posted by Marmite the Dog

Originally Posted by chitown

There won't be any large groups coming with me, although I am pretty large myself.

Let me know when you're going and I'll see if I can make it along too.

Originally Posted by chitown

Will you wear your "same same but different" t-shirt with the BBQ stain on the front??

Of course.

Or would you prefer the pink "I Love the ...." polo shirt which is about 4 sizes too small?

Originally Posted by Marmite the Dog

Of course.

Or would you prefer the pink "I Love the ...." polo shirt which is about 4 sizes too small?

Sure, dress up for me sweet cheeks..........

Originally Posted by chitown

Sure, dress up for me sweet cheeks

Umm, ok.

Timber, is it better to season a steak before or during cooking?

There is alot of mixed ideas out there about this. To me it depends on the steak. If you have a thicker cut that will require a longer cook time its better to do it after you've flipped the presentation side of the steak up. If you cook some seasonings too long, like garlic or pepper, they will take on an undesirable bitterness and they lose alot of the characteristics that made them good for your steak in the first place. And if there is higher sugar content on your rub or marinade this will also promote burning. However if you like a thin cut steak that cooks quickly over higher heat, I've found that its ok to rub the seasoning on before you grill it, as the seasonings wont really have time to burn. Another thing you can do to really up the awe factor in taste and appearance is butter. I keep a pan of clarified garlic infused butter at the grill at all times. Its in a melted state with a basting brush. I give my steak a dip in this along with some wine or other marinating ingredient before it hits the grill, then after the 1st side is done I brush it then apply the seasoning ingredients and finally one more coat when its resting before getting served. The end result is that sexy wet look that looks so great on all things good, like steak, cars and swimsuit models. Hope I was some help for ya.

^ Getting some good tips here, cheers Timber.

Ok, maybe you can improve my fried steak as I have no grill.

1. First I give the steak a bit of a knead to break it up a little inside and get the juices flowing. But I don't damage the outside and let the juices escape.

2. Put the oil on the steak, none in the pan.

3. Season well.

4. Chuck it in a high heat pan, few minutes on each side depending on the thickness.

5. Then I leave it to sit for a few minutes before serving it up.

Any suggestions?

Sounds like you know your steak. Whenever I've had to panfry my steak I follow pretty much the same procedure. Pan frying is good if you like the "blackend" style, just be careful of what ingredients you're blackening as some are not so savory at that stage or in too large of quantities. You might try using a good heavy cast iron pan b/c the heat distribution properties of cast iron are ideal for a evenly cooked steak, it holds heat much better than ss or aluminum. A good cast iron pan is one that has been well seasoned, never washed with soap and always rubbed down with some oil before being stored. Another option is a stovetop griddle, also castiron. I had one brought over from the states but I'm sure you can find one here. Its about 50cm x 30cm and weighs 8-9kg. Smooth on one side and raised ridges for marking on the other. You just set it on top of your home stove, and voila, improv grill.

Sounds like you know your steak. Whenever I've had to panfry my steak I follow pretty much the same procedure.

You reading this lads? And no fancy culinary school for bkkmadness either, learned those techniques straight off the internet.

Seriously, I was making steak for years completely the wrong way, got a few tips of the internet, the difference was amazing.

Cheers for the further tips Timber though I generally use my 300 baht electric wok for my frying because my stove died on me the other month.

I'll definitely swing by your place some time, it looks great and I always like a well run restaurant. Good luck with it.

i am all ears, can you tell me a good overnight marinade?????????????????

I actually used this for a short marinade and then basted with it. But the components of it will also work for a long one. It should hold for about 3 days. After that most meat will begin to break down from the naturally occurring acids in the marinade. Make sure to watch carefully when you cook what you use this on. The recipe contains honey, mustard and sesame oil which offer great flavor but aren't desirable when charred too much.