How to cook Striploin สันนอก
Firm yet tender with a satisfying bite and a flavourful fat cap.
Steps
- Score the fat cap every 2–3 cm so it doesn't curl; salt it.
- Stand it fat-side down for 2–3 minutes to render the fat first.
- Lay flat over medium-high, flipping every minute, 6–8 minutes total for 2.5 cm.
- Pull at 50–52°C core.
- Rest 5–8 minutes; slice across the grain.
Tip: Beginner-friendly: a stainless pan plus a thermometer handles thick steaks. Or try a cold-pan start — meat in a cold pan, medium heat, flip often — for a crisp crust without a grey band.