Savvy Bangkok carnivores are no strangers to Scarlett Wine Bar & Restaurant. We pride ourselves on serving juicy, melt-in-your mouth premium cuts that are guaranteed to satisfy your meat cravings. But before your perfectly cooked steak arrives to your table, several steps are taken to ensure it’s full of flavour and texture. Click through to learn more about our process.
STEP 1 – working with the right farmers
All our Wagyu and Black Angus beef is sourced from Rangers Valley, a highly respected beef producer in Australia. The Rangers Valley farm is located at an altitude of 3,300 feet, which provides a cooler environment that is stress-free for the cattle. We have selected Rangers Valley because we know that the cattle can roam freely amongst the lush, green pastures, ensuring world-leading animal welfare practices.
We source several grades of beef, including 240 days grain-fed and 120 days grain-fed. Grain-feeding the cattle produces more marbling, resulting in a more buttery and brighter meat. The longer the cattle is grain-fed, the more tender and succulent the beef becomes.
STEP 2 – we dry-age our meat
Our beef is dry-aged in-house for a minimum of 4 to 6 weeks using the Dry Ager, a premium commercial dry-aging fridge. This is a scientific process where the beef is left to mature in a climate-controlled space. By doing so, the natural enzymes can break down the meat’s protein, fat and carbohydrates which produces a melt-in-your-mouth texture.
STEP 3 – selecting the right cut for YOU
There are numerous cuts of beef that you can choose from, depending on your preference and style. The 250-gram Rib Eye or 300+ gram Striploin are great options if you don’t feel like sharing. Alternatively, the Tomahawk works perfectly for a group of friends to enjoy together. Best of all, we offer the 1.2kg Australian Black Angus Tomahawk for just THB1,500 ++ every day.
Step 4 – grill it real good
Scarlett’s custom-built grill uses charcoal and tamarind wood to deliver an umami-packed flavor powerhouse that brings out the incredible taste and distinctive characteristics of the Australian Black Angus and Wagyu cuts.
There are several steps taken to ensure a delicious-tasting steak, including letting the meat rest TWICE – first before cooking, when the steak is brought to room temperature to ensure it evenly cooks, and then after cooking, when the steak is left to rest for at least 10 minutes before serving, in order to draw the juices throughout the steak.
MEATS YOU AT SCARLETT BANGKOK
188 Silom Road, Bangrak, 10500 Bangkok
Tel: +66 2352 4000
Fax: +66 2352 4199