How to cook Macreuse ตะพาบ / รักบี้
Tender outside with a crunchy sinew centre for extra texture.
Steps
- Cut 2 cm steaks; trim any hard sinew on the edges.
- Salt and pat dry.
- High heat, 2–3 minutes per side.
- Pull at 50–52°C.
- Rest 5 minutes; slice thin across the grain.
Tip: Macreuse is a shoulder cut that's more tender than you'd expect and great value – a good stand-in for premium steaks, as long as you don't go past medium.