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  1. #101
    Thailand Expat Dillinger's Avatar
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    Headworx hit the nail on the head. The more you pay for steak the better it will be.


    Even with sous vide or spending 2 days packing it full of salt or lime.

    I'm fuukkin hungry now

  2. #102
    fcuked off SKkin's Avatar
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    The technical term, for what Topper did, is dry brining. A lot of people swear by it...here's one example:

    Want perfect steak? Before you cook try dry brining - Jess Pryles

  3. #103
    Thailand Expat Dillinger's Avatar
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    ^ you're eating prime USDA.
    Topper's trying it with water buffalo

  4. #104
    fcuked off SKkin's Avatar
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    Yeah...there's that. I might have USDA Choice if I'm lucky, can't afford Prime.


  5. #105
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    I honestly rarely eat burgers ...

  6. #106
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    Quote Originally Posted by Dillinger View Post
    Headworx hit the nail on the head. The more you pay for steak the better it will be.
    Totally, that was quite the statement to make but not one person disputed it. Having said that, I reloaded the freezer a few days back with Argentinian rib-eye that only costs something like 450 Baht a key and is really nice eating. Will have one tomorrow and post a pic here.

  7. #107
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    NamPikToot's Avatar
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    Quote Originally Posted by Headworx View Post
    back with Argentinian rib-eye t
    Probably the best beef i have had, certainly the best BBQ.

  8. #108
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    Quote Originally Posted by Headworx View Post
    I reloaded the freezer a few days back with Argentinian rib-eye that only costs something like 450 Baht a key and is really nice eating.
    Where are you buying it? My current go to ribeye is Australian grain fed at about B1,500 a kilo. I would be pretty happy to get good rib eye in Thailand for B450.

  9. #109
    Hangin' Around cyrille's Avatar
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    I ordered beef satay once in Bali that turned out to be buffalo.

    That meat looks much the same.

  10. #110
    The Dentist English Noodles's Avatar
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    ^Grass.

  11. #111
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    Quote Originally Posted by Barty View Post
    Where are you buying it? My current go to ribeye is Australian grain fed at about B1,500 a kilo. I would be pretty happy to get good rib eye in Thailand for B450.
    Topper I hope you don't mind me answering Barty in your thread! We should probably have a dedicated Steak thread judging by how many of us clearly enjoy our beef and how often they turn up in food threads.

    Anyway Barty I get them in Pattaya from a supplier named TKM Food Solution TKM Food Solution - Home | Facebook who generally supply restaurants as a wholesaler but the public can also buy from their store too albeit in bulk, they don't sell individual steaks. These are the same rib-eyes used in mid-tier restos all over town as their imported steaks and they have them cut to their preferred portion specs, typically 250 to 350gr. I just buy one of the bags with about 2-3 kg already cut up into 250gr steaks but you could get whatever size you wanted if you called ahead. No idea if they deliver around Thailand but if you're in BKK it'd be a decent day trip down to TKM and Siamburi's to load up on goodies like cheeses, bangers, burger patties, frozen goods, etc, all at bargain prices.

    But back to the steaks, I can get whole Aussie rib-eye (Harvey brand) from Macro here for a similar price but the Argentinian is simply superior eating. Decent marbling, cook beautifully, lovely flavor, and tender. S&P and tip the resting juices back over them and each bite is to be savored

    Two Day Dry Cured Steak-1-jpg

    Two Day Dry Cured Steak-2-jpg

    Two Day Dry Cured Steak-4-jpg

    Two Day Dry Cured Steak-3-jpg

  12. #112
    Thailand Expat lom's Avatar
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    Quote Originally Posted by Headworx View Post
    No idea if they deliver around Thailand
    From their FB:
    Quality Fresh & Frozen Food supplier for the catering industry, cash & carry in Pattaya deliveries across Thailand

  13. #113
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    Loy Toy's Avatar
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    I may be wrong but when I saw Topper's sample cut I thought they looked like lamb cutlets.

    The colour of the fat was also a giveaway being yellow.

  14. #114
    Thailand Expat misskit's Avatar
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    After seeing this thread, I salted two cheap (select) sirloin steaks for 10 hours to see what happened. They turned out great.

    I washed the salt off and dried the steaks then seasoned them.

    Heated the oven to 400, seared each side of the steak for two minutes in a cast iron pan, threw in a couple of pats of butter and rolled them around, then slipped the pan in the oven for 5 minutes.

    1 1/2” steaks came out medium rare.

    This was also the first time I’ve cooked steaks in a cast iron frying pan. Got that suggestion on another kitchen thread on here. Will be doing it again. Just hate that I can’t fling the pan in the dishwasher though.


    Thanks Topper!

  15. #115
    The Dentist English Noodles's Avatar
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    ^Pics or it didn't happen.

  16. #116
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    Quote Originally Posted by Loy Toy View Post
    I may be wrong but when I saw Topper's sample cut I thought they looked like lamb cutlets.

    The colour of the fat was also a giveaway being yellow.
    being a lover of good meat all my life,there was only one place where i used to buy my beef in bulk [40] kilo at a time,but this past 10months there is nothing but rubish being passed off as good imported beef.i used the meat co-op co.for 8yrs.but that has gone tits up,a lot of beef that is imported ausi. if its got yellow fat its COW MEAT at macro they have been selling oz.harvey something,the sirlion crap,but the brisket is fab with plenty of fat,i did buy some so called imported rib eye 800bht.kilo even that i am useing it for stew.market thai beef is ok.as long as its got some fat,cooked in the oven covered in a meat dish with some beef stock [oxo] 4hrs.that is as good as what is being sold as imported grass fed beef,at 800bht.compared to the local thai 350bht.a kilo.if you have ever tried hereford black beef it is rated very high.the last time i had some was 2007 at 15quid a pound.
    google welsh farm shops and compare.

  17. #117
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    Two day dried cured,

    carry on topper

  18. #118
    Thailand Expat lom's Avatar
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    ^ reading your cooking skills are a complete embarrassment to any chef

  19. #119
    fcuked off SKkin's Avatar
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    Just picked these up today, so didn't have time to salt overnite. Am going to give them a whirl on the grill in about a half hour. Wish me luck. These are Angus USDA Choice T-bones. One was $14 and the other $13. Not sure on the weight as I already threw away the labels...didn't look at that.



    If I do ok I'll put the pic in the dinner thread.

  20. #120
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    ^ SKkin, i don't get the rub/ marinade - if its good meat the cooking and light seasoning is enough imo - for beef, lamb and pork or basically red meat - it should stand my its care and butchery but that costs.

  21. #121
    fcuked off SKkin's Avatar
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    ^It's just salt, pepper and garlic...been on there for about 3 hours. Nothing major.

  22. #122
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    they look good,NO GRISSLE. flash grill each side,then 20minutes in the oven at 170.

  23. #123
    Thailand Expat misskit's Avatar
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    Quote Originally Posted by English Noodles View Post
    ^Pics or it didn't happen.
    It happened again.


    Two select tenderloin steaks for $10.16. Salted only two hours because I took a nap which lasted too long. It really makes the steaks dry.
    Two Day Dry Cured Steak-1b9dab9e-a8ec-47ab-9dd9-5cca8132c0b1-jpg

    Washed and dried them. Rubbed with garlic and onion powders, paprika, and pepper. Also added a couple of drops of liquid smoke to get that grilled flavor, hopefully.

    Two Day Dry Cured Steak-53116d2e-bea5-4438-8ef9-810c5eb69bdc-jpg

    In the cast iron pan heated to medium high and starting to smoke.

    Two Day Dry Cured Steak-d12eeb2c-fcb0-4829-b836-626e3187c681-jpg

    Two minutes on the first side. Pats of butter to add the missing fat.

    Two Day Dry Cured Steak-2329babc-2e7b-4720-8665-32e4a132271a-jpg

    Two minutes on the other side, roll in more butter, then in the oven for 4 minutes. Potatoes already there at 450 for an hour. Turn on your kitchen fan if you’ve not done it already!

    Two Day Dry Cured Steak-e5ea1d8e-6230-4633-bfbc-0c143ff0bde0-jpg

    That chicken looks hungry.

    Two Day Dry Cured Steak-6484c506-1e08-4882-ae75-1e56c8d775a1-jpg

    The steaks turned out nicely. Great taste.
    Attached Thumbnails Attached Thumbnails Two Day Dry Cured Steak-1b9dab9e-a8ec-47ab-9dd9-5cca8132c0b1-jpg   Two Day Dry Cured Steak-53116d2e-bea5-4438-8ef9-810c5eb69bdc-jpg   Two Day Dry Cured Steak-d12eeb2c-fcb0-4829-b836-626e3187c681-jpg   Two Day Dry Cured Steak-2329babc-2e7b-4720-8665-32e4a132271a-jpg   Two Day Dry Cured Steak-e5ea1d8e-6230-4633-bfbc-0c143ff0bde0-jpg  

    Two Day Dry Cured Steak-6484c506-1e08-4882-ae75-1e56c8d775a1-jpg  

  24. #124
    Thailand Expat TheRealKW's Avatar
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    Looks delicious!

  25. #125
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    sabang's Avatar
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    Topper? Waiting for photoes of the bifsteak tagalog.

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