Those brick splash backs are great for absorbing food and oil splashes.
Well. I wasn't going to mention it but being Dil did in such an eloquent way, Yeah I think in the future it would be best to use a much heaver knife fully sharpened so you are not "Sawing" it. Wasn't as much marbling as I would have expected from a rib eye but it looks like the butcher ( not you DD) did a heavy trim up before packing which sadly takes away a lot of the fat that makes them a Ribeye and so tender.
Enjoy the steaks
It was kinda more of a jog.
With an ice cream break at around 7km. Then a kinda walk for the rest of it.
My weapons of choice for cutting large slabs of beef.
It's not like I'm serving them up to paying customers.
At 262 baht cost per steak, however, I could certainly buy another one to put on the menu.
How much would you pay for a 250g ribeye in a restaurant?
Honestly Dirk, Here I would pay pretty well if it was well prepared. Check out Arnos or El Gaucho for some prices. I have eaten at a few places on my travels around Thailand that show a good steak and a fair price and 9 times out of 10, it falls way short of expectations. In the food serving industry, reputation is everything. Serve quality at a fair price, repeat customers, serve crap and they will never return.
I'd not recommend trying dry age your beef DD
^^TBH that pic did look a bit like a knob with the machete buried in the japs-eye
^And I'd recommend leaving it to the experts, more so as aged beef is available here anyway (even Big C Extra has it) plus that beef he has needs nothing more than a glowing hot surface and some salt to bring out the best in it. I find dry aged to be too strong in flavour, almost gamey. Do you find that?
I have not ventured much into Dry aged beef here HW. In the states it always tastes outstanding but honestly buying a good grain fed, 200 or so day aged beef is really top stuff. If you are in BKK, the Chitlom Central market has some really outstanding cuts of beef but again i recommend you ask for a sealed package in bulk. Its cheaper, un-trimmed and you can cut to the thickness you prefer. Additionally right near that butcher is a well stocked liquor store for a good Bourbon/ Whiskey. Not a Mont Claire or Sangsom type place.
^Yeah it's not for me, I love the taste of a good steak (well who doesn't?) and don't care for the extra strength in flavour that comes from dry aging. Don't know if you ever get to Na Jomtien anymore but there's a very good steakhouse in the Movenpick there called T55 New York and they specialise in steaks dry aged on the premises.
Edit to add, there's a difference of course between wet aged and dry aged when it comes to meat that's been aged for X amount of days.
I fell into a coma reading the last two posts.
^Well that'd be better than the piss trough you normally fall into around this time of day. There's adults here talking about steak, not fucking teflers talking about beans, so pick your conversations to join more carefully and maintain what little dignity you might still have.
Funny HW. So when I lived in Na Jomtien for work I rented a condo on the 28th floor of the White Sands which is the left side of the Movenpick. I would regularly have a nice steak dinner at the Movenpick being it was attached to the hotel. Being a White Sands resident I was given a 25% discount Their fresh cooked bread was excellent and being able to walk up and pick the steak you want was really nice.
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