Steaks

**kingwilly** · 27-06-2012, 08:31 PM

Seriously, they chew small chunks and then spit it into a cup, fukkn disgusting and a waste imo.

**FailSafe** · 27-06-2012, 08:32 PM

The aged porterhouse at Peter Luger is tops for me (rated best steakhouse in NY and received 28 out of 30 for a food rating from Zagat):

**SEA Traveler** · 27-06-2012, 08:47 PM

Originally Posted by FailSafe

The aged porterhouse at Peter Luger is tops for me (rated best steakhouse in NY and received 28 out of 30 for a food rating from Zagat):

looks like a nice Bar BQ dry rub on there Failsafe.

**FailSafe** · 27-06-2012, 08:50 PM

No rub or any spices except salt- it's broiled in an extremely hot oven to give it the char on the outside.

It's actually served quite rare- expensive, but great- I try to get there once per year if possible- it's a bit of a drive out to Brooklyn, but worth it.

**Kwang** · 27-06-2012, 10:15 PM

Originally Posted by Bettyboo

There's a 49 baht steak place close to me, never been, presume it's a chicken or pork steak

There's one near On Nut, it was only cheap for a T-Bone, but its been marinated, but it was lovely and tender. Best Beef the place is called, near the flyover.

You could be eating anything I guess but I enjoyed it

**aging one** · 28-06-2012, 02:47 PM

Now as has been pointed out Americans are now eating much bigger portions than say 30 years ago. Here is a long standing challenge.

Our World-Famous FREE 72oz. STEAK DINNER (if eaten in 1 hour) is only for the very hungry.

Many have tried. Many have failed.

How the FREE 72oz STEAK DINNER legend was BORN...

The FREE 72-oz. steak came to life not long after Bob Lee opened the doors to the Big Texan Steak Ranch. In those days, cowboys still worked the area ranches and came into town on their days off to get a good meal and have some fun. Both of those needs could be fulfilled at the Big Texan. One day a cowboy came through the front door bragging that he was so hungry he could “eat the whole, darned cow.”

R.J. "Bob" Lee Founder

Bob grinned as he put the first one-pound steak on the grill and the contest was on. When the cowboy finally yelled, “calf-rope” he had consumed 4½ pounds of tasty Texas beef. Bob vowed from that day forward the dinner would be served “free” to anyone who could complete it in one hour.

Since then, 10's of thousands people from around the world have traveled to Amarillo and attempted to eat the specially cut 72-oz. top sirloin steak, a baked potato, salad, dinner roll and shrimp cocktail. Some have succeeded in completing the feat and joining the ranks of BigTexan champions. Many have failed.

**Little Chuchok** · 28-06-2012, 03:10 PM

Originally Posted by Sir Wilson

Proper steak judges, like wine judges, spit and don't swallow.

Best to stay clear of sperm judges then...

**TizMe** · 28-06-2012, 09:15 PM

Originally Posted by FailSafe

it's broiled

What does that mean in English?

**S Landreth** · 28-06-2012, 09:18 PM

^(only) Top burner in the oven is on

Slide the steak into the oven,…cook one side,…later turn the steak over to cook the other side

**TizMe** · 28-06-2012, 10:28 PM

Thanks. Green sent

**Marmite the Dog** · 28-06-2012, 10:38 PM

Originally Posted by TizMe

What does that mean in English?

Grilled.

**Bogon** · 28-06-2012, 11:16 PM

Originally Posted by Kwang

There's one near On Nut, it was only cheap for a T-Bone, but its been marinated, but it was lovely and tender. Best Beef the place is called, near the flyover. You could be eating anything I guess but I enjoyed it

Might aswell add that Best Beef do a 2 hour eat as much as you can fo around 199 baht.
It's like a farang versiion of Moo Kartar with the pan in the middle and some butter (ghee?) to use for cooking.

**nigelandjan** · 28-06-2012, 11:57 PM

Originally Posted by daveboy

I've been buying Aussie prime rump lately it's very good and cheap here in the UK.

Where we live we have an over supply of Polish + Latvian prime rump ,,, but not for me I am a very happily married man thanks

**FailSafe** · 29-06-2012, 06:25 AM

Originally Posted by Marmite the Dog

Originally Posted by TizMe

What does that mean in English?

Grilled.

'Broiling' and 'grilling' are similar but not the same- the heat source comes from different spots ( as S Landreth said) and with broiling the heat is higher and constant (it's not set to a temperature like with grilling) which sears the outside to keep in the juices.

**sabang** · 29-06-2012, 08:13 AM

Every significant beef ranching nation can produce a great steak, and a mediocre steak. Damn I love a good steak though. Best way to serve- ferget the overly fancy sauces, savor the flavor. A nice Bearnaise is prolly my favorite steak sauce, but not swimming in it- served on the side, added discretely and at will. I'm drooling. Overcooking should be made a capital crime. If you are dealing with prime beef, aged properly, nothing beats a rump steak for flavor- going for a fillet off a prime beast is just substituting soft texture for flavor imo. I'll leave that to the ladies and the Japs.

US beef is corn fattened in big feed lots, which accounts for it's 'slightly different' flavor, which naturally many Amerkins are addicted to. It's great.

My own 'meat heaven' was Brazil, Uruguay and Argentina- but that isn't because the steaks were innately better than the finest offerings from the US, Scotland, Oz etc. It's because they were kick-ass big, plentiful and cheap.

**Cujo** · 29-06-2012, 09:44 AM

There seems to be a difference in the cuts (any butchers here)

Personally I like a nice sirloin or rump steak still bleeding slightly.

**Humbert** · 29-06-2012, 10:00 AM

The way to cook steak restaurant style is to fry it in a cast iron skillet and then finish it off in a very hot oven.

**SEA Traveler** · 29-06-2012, 10:43 AM

Originally Posted by Koojo

yes, steaks as they should be eaten...

**nigelandjan** · 29-06-2012, 11:03 AM

That looks nice and moist ,, you can see its shaped nicely as its proped up on the other piece ,, not stiff as a piece of board

**aging one** · 29-06-2012, 12:01 PM

Being an American I had never really had a rump steak. Tried an Australian one at Mozzarella restaurant on Jalan Padma in Legion Bali. So freaking nice. We ended up eating most meals there and I had the rump steak 3 times in a week. Really beefy and just tender enough.

**SEA Traveler** · 29-06-2012, 01:30 PM

made myself a "Spicy Chicken Caesars Salad" today for lunch so no pictures of red meat.

**Marmite the Dog** · 29-06-2012, 03:42 PM

I usually have fillet. Not a fan of steaky steak. Too strong tasting for me.

**aging one** · 29-06-2012, 03:59 PM

Something like this marmers?

**benbaaa** · 29-06-2012, 09:04 PM

I've never tried Kobe beef, but I'd like to. In Kobe.

**alwarner** · 29-06-2012, 09:16 PM

I was listening to a podcast the other day, is it right that the marbled effect on the Kobe is from the animal not being able to process all of the food it's given?

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