The steaks in Bangkok are from local and many parts of the world. Some local Thai beef have good quality but not quite up to standard for fine dining restaurants. Beefs for steaks are mostly imported from Australia, United State, Argentina and Japan. The US and Japanese beef would be pricier. Japanese beef stands out with their Kobe and Matsusaka that has very high marble score. The Australian and Argentinean beef are at good value for its quality. Usually Australian wagyu is preferred for its’ good standard high quality beef.

There are so many different beef cuts it will not be possible to name all. Most of the steak houses will offer all of the popular cuts whether you like fat or lean beef. For leaner cut tenderloin or fillet mignon are the most tender and most expensive part of the beef. More fat is more taste, Sirloin or the New York has a nice strip of crispy fat along the side. Rib eye has a lot of marbling in the meat. For the best of both worlds the t-bone or the bigger porter house offers one side a fatty loin beef the other a leaner tenderloin beef. When cuts have been selected each restaurant will have its own preferences on how to cook them usually it is grilled to get the smoky aroma than roast or pan fried. Some recipe with tougher beef cuts like the cheek requires longer time to cook. If it is important for you how it is cooked, you have to ask the waitress because some restaurants do not indicate the methods of cooking.

Even though many Thais don’t eat beef there are many places that specialize and offer high quality steaks