Thread: My T-bone Experiment

Inspired by some other threads here, I set out to prepare the "perfect" steak.

I live in Rayong, so although we are not far from Pattaya we don't have loads of "western" things.

I went to Makro and looked over their t-bones but they were all very thin. So I asked the staff if they had any in the back that they could cut for me. They brought out an oblong piece of meat wrapped in plastic about 3 feet long and pointed saying "t-bone". I held my fingers 1 inch apart and away they went.

I ended up getting 20 steaks of just less than 1 inch thickness and one... rump roast? This cost me 1,800 baht.

I have a large gass grill I brought over from the US and I prepared the first few steaks without any special preparation--not terrible, but pretty tough. So when I was at Tesco I bought some small japanese racks--not sure what they were made for. But I could see that I could STACK steaks on top of each other and there would be plenty of air circulation. An impotant feature for me--I have a family of 5 and we al love steak.

I defrosted five steaks and used both meat tenderizer (made from pineapples) and salt. Then we stacked them in the refridgerator for three days as instructed. Finally we BBQed on our gas range. The results were excellent--the majority of the steak was indeed soft enough to cut with a fork and the flavor was very nice.

Sorry, no pictures--we were in a rush to eat.

marinate the steaks....I personally use salt, pepper, soy sauce, apple cider vinegar and rosemary. fucking Thai beef sucks unless well marinated in my experience

So u marinate after dry aging?

No, haven't tried the dry aging to my shame, but buy the best cuts of beef I can, but they generally, and I stress generally end up tough when cooked without being marinaded. It's really tough to find good beef here without paying a premium. At least it is for me.

A cooking thread without pictures is worthless!!! Give the camera to your kids and let them take the pics!