Who has the Best Steak in Town?

Restaurants, food, beverage, hawkers, and local markets and suppliers. This is the place for discussion on Hua Hin's culinary options.
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(buffalo) Bill
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Post by (buffalo) Bill »

Any time you like Rich, but make sure its befor next Tuesday.
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richard
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Post by richard »

Why Bill?

Going away?

Be down soon


Missed my roast pork Sundays for several weeks now. Thought local pork was always available
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Super Joe
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Post by Super Joe »

Why Bill? Going away? Be down soon
that all sounds a bit judicial richard!!


i'll be down soon too for some more of those ribs
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(buffalo) Bill
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Post by (buffalo) Bill »

Just for you Richard, we will be serving roast Pork this Sunday(apple sauce) and crackling and the usual Aussie Beef (horse radish) , Lamb (mint sauce) and half a roast Chicken all with Yorkshire puds and for after’s home made apple pie and custard.
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(buffalo) Bill
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Post by (buffalo) Bill »

Joe, you've had the ribs try the Aussie Angus Sirloin or Ribeye could be the best in town!!!!
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richard
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Post by richard »

well guys and gals

got to crow about SJ's again

OK I'll get flack as a supporter but I'll give it try anyway

As I've said before I like my steak blue and B bill advised me to tell him 1 hour before so it comes out of the chiller and reaches room temp before cooking

Bill is away but phoned his partner and the bar but no response so decided on Sara Jane's

Ordered and waited about 45 minutes. Excellent

Ate half and the rest is home for sarnies and pickles

then I thought 'how many who like their steak medium to well done get it straight out of the chiller or freezer and straight on to the grill'


end of praise for Sj's as I'm sure many do the same

l

:shock: :shock:
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Post by migrant »

richard wrote: then I thought 'how many who like their steak medium to well done get it straight out of the chiller or freezer and straight on to the grill'
Always best to let the meat come to room temp, otherwise the cooking will be uneven due to the middle cooler.

I always take it out of the frig, season (I do put salt on last) and cover with olive oil, wait an hour, salt and grill.

Modestly I will say if I spend the money on a good cut of beef, it rivals any I've had in restaurants, including our expensive steakhouses here.

But the same technique works on all cuts
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