| View previous topic :: View next topic |
| Author |
Message |
calicoe
Joined: 23 Dec 2008
Location: South Korea
|
 Posted: Mon Feb 22, 2010 9:07 pm Post subject: Re: Best steak in Korea? |
 |
|
| Senior wrote: |
Back home I used to eat steak at least twice a week. I come from a major grass-fed beef producing nation. Also I grew up on a farm, so meat was a staple part of my diet for every meal. In Korea, pickings are a little more slim. I gave up trying to cook steak at home, early on. It was simply too expensive, and I'm not a good cook. Usually I get my steak fix at VIPs. Their Gorgonzola steak is a solid meal, but ends up being 60,000won, by the time you add in drinks and whatever my girlfriend decides to order.
I came across this article a few days ago, and decided to try it out.
http://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html
Anyways, moral of the story? I highly recommend this recipe. |
Awesome. Thanks for that link. I will try it and let you know how it turns out. |
|
| Back to top |
|
 |
yingwenlaoshi
Joined: 12 Feb 2007
Location: ... location, location!
|
| Posted: Mon Feb 22, 2010 9:37 pm Post subject: |
|
|
Not posted by me.
Last edited by yingwenlaoshi on Tue Feb 23, 2010 8:12 am; edited 1 time in total |
|
| Back to top |
|
|
calicoe
Joined: 23 Dec 2008
Location: South Korea
|
| Posted: Mon Feb 22, 2010 9:48 pm Post subject: |
|
|
| Yeah, I'll try it your way as well. I have an equal opportunity stomach, lol ... until I know which is best! |
|
| Back to top |
|
|
Senior
Joined: 31 Jan 2010
|
| Posted: Mon Feb 22, 2010 11:42 pm Post subject: |
|
|
| yingwenlaoshi wrote: |
| ^^^^ BUT YOU CAN BUY BETTER STEAK FOR THAT CHEAPER AND YOU DON'T HAVE TO COAT IT IN SALT!!!! |
I live outside of Seoul and the big supas don't carry anything else except hanwoo beepuh. I'm sure I could track down a butcher's that carries some decent USA Beef, but I haven't yet. I got 600 grams of Hoju beef for 9000, on saturday, and it was delicious, using this method.
Also, you wash the salt off. So, it's not like it tastes mega salty or anything. |
|
| Back to top |
|
|
Kurtz
Joined: 05 Jan 2007
Location: ples bilong me
|
| Posted: Mon Feb 22, 2010 11:58 pm Post subject: |
|
|
Being Australian and growing up with steak on the menu at least twice a month, I'd love to find somewhere half decent.
I'm a butt man. I love me rump, well done, with a tasty PEPPER SAUCE! where can I find a rump with pepper sauce?? and I don't mean tasteless gravy like at VIPS.
I've tried Outback a few times. I don't mind it as I hardly ever go to those types of places in Korea. It's nice to have a good Aussie red wine but the steaks there I find are quite fatty and unless you ask for well done, it's still pink in the middle. Not sure about the Rockhampton Ribeye, should be Rockhampton Scotch fillet which is the Australian term but I guess that doesn't have the same ring to it. They should rename it to the Stanthorpe Scotch fillet just for the in-the-know Australians.
I went once with a Canadian friend. He got a thick piece "rare". Jeez the thing was still kicking. Koreans don't seem to be able to cook it properly. |
|
| Back to top |
|
|
conbon78
Joined: 05 Jun 2008
|
| Posted: Mon Feb 22, 2010 11:59 pm Post subject: grill |
|
|
| Looks like I need to buy a grill. Sounds fantastic! Thanks for sharing. |
|
| Back to top |
|
|
aussieb
Joined: 08 Sep 2007
Location: Brisbane,Australia
|
| Posted: Tue Feb 23, 2010 3:20 am Post subject: |
|
|
| Found a butcher in Incheon on Australia Day with a whole eye fillet. I think it was about $30 a kg. Had it cut in 1.5" slices and grilled medium rare on the BBQ. Served with grilled onions, potato bake and washed down with a few cans of VB. Sensational! a great way to celebrate Australia Day. |
|
| Back to top |
|
|
ChilgokBlackHole
Joined: 21 Nov 2009
|
| Posted: Tue Feb 23, 2010 3:31 am Post subject: |
|
|
| Kurtz wrote: |
| I went once with a Canadian friend. He got a thick piece "rare". Jeez the thing was still kicking. Koreans don't seem to be able to cook it properly. |
Steak isn't supposed to be cooked through. I read a story about a guy (in this thread?) whose friend was head chef at a restaurant. If a customer ordered a steak well-done, he'd come out and talk to them about it. If they insisted on a well-done steak, he would recommend a different restaurant. |
|
| Back to top |
|
|
Kurtz
Joined: 05 Jan 2007
Location: ples bilong me
|
| Posted: Tue Feb 23, 2010 3:40 am Post subject: |
|
|
| ChilgokBlackHole wrote: |
| Kurtz wrote: |
| I went once with a Canadian friend. He got a thick piece "rare". Jeez the thing was still kicking. Koreans don't seem to be able to cook it properly. |
Steak isn't supposed to be cooked through. I read a story about a guy (in this thread?) whose friend was head chef at a restaurant. If a customer ordered a steak well-done, he'd come out and talk to them about it. If they insisted on a well-done steak, he would recommend a different restaurant. |
Yeah but this steak was like 2 inches thick, and the thing was barely seared, he asked for rare, not raw.
I hear this about how steak is "meant" to be cooked, but I'll tell you, nothing better than a fully cooked, as in, juicy tender steak cooked to perfection just beyond the bloody stage in the middle.
If I want pink in the middle I'll have a go at something other than a steak. |
|
| Back to top |
|
|
fortysixyou
Joined: 08 Jun 2006
|
| Posted: Tue Feb 23, 2010 3:54 am Post subject: |
|
|
I tried it with pork tenderloin, and it was super flavorful but not any more tender than normal. Pork tenderloin is super tender anyway, hence the name.
On the other hand, that website has a killer recipe for beer-steamed clams. I tried it, and it was awesome.
I also really want to try the creamy mushroom sauce, which looks amazing. That Asian chef lady be funny. |
|
| Back to top |
|
|
ChilgokBlackHole
Joined: 21 Nov 2009
|
| Posted: Tue Feb 23, 2010 4:04 am Post subject: |
|
|
| Kurtz wrote: |
| Yeah but this steak was like 2 inches thick, and the thing was barely seared, he asked for rare, not raw. |
I always describe what I want and let the server tell the chef, it avoids these kinds of things. If you order a steak rare in Denver, it's probably still going to be frozen in the middle. |
|
| Back to top |
|
|
VanIslander
Joined: 18 Aug 2003
Location: Geoje, Hadong, Tongyeong,... now in a small coastal island town outside Gyeongsangnamdo!
|
| Posted: Tue Feb 23, 2010 4:28 am Post subject: |
|
|
| balzor wrote: |
| the best steak you can have is the one you grill yourself, no exceptions |
indeed. that's what I had for dinner tonight: the best steak you can have  |
|
| Back to top |
|
|
wormholes101
Joined: 11 Mar 2003
|
| Posted: Tue Feb 23, 2010 6:15 am Post subject: |
|
|
| Gonna try it this weekend - Thanks for the link. |
|
| Back to top |
|
|
You
Joined: 31 May 2009
|
| Posted: Sat Feb 27, 2010 8:02 am Post subject: |
|
|
I really want to try this recipe but I don't know how to cook steak.
I have an oven and a stovetop range so I can use either method. What oven temp do I use and for how long? Will it taste better on the stovetop? Or with a combination?
My mom said to make a pan really hot, then put the steak in the pan and sear both sides and then put it in the oven to finish cooking...I'm really nervous about how non-specific her recipe was.
I would really love you guys if you could help me ^^
She also said to marinate the steak in garlic and soy sauce overnight...can I still do that and then use the salting method right before I cook it? |
|
| Back to top |
|
|
Sector7G
Joined: 24 May 2008
|
| Posted: Sat Feb 27, 2010 4:53 pm Post subject: |
|
|
| You wrote: |
She also said to marinate the steak in garlic and soy sauce overnight...can I still do that and then use the salting method right before I cook it? |
I'm not saying this is a bad way to prepare steak, but I would not do it in combination with the OP's linked recipe. After reading the scientific explanation, I think it would defeat the purpose.
Since I do not have a grill, I use my little toaster oven, which has upper and lower heating elements. For steak I use the upper burner, which I guess means I am broiling it.
Though I am partial to the grilling method, I have heard it said that cooking a steak in a cast iron pan is as good as it gets. Maybe that is what your Mom meant, though I never heard the part about finishing it in the oven. |
|
| Back to top |
|
|
|
FAQ
Search
Memberlist
Usergroups
Register
Profile
Log in to check your private messages
Log in
