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The Squires Loft in the romantic Fishermans Village has very quickly become a favorite among expats and visitors to the island for lots of reasons but for many the draw is the fabulous steak. Imported, aged for 28 days, lovingly caressed with the Squires Loft special secret baste, as well as being cooked to perfection the steaks here are pretty outstanding but which one is right for you?
The eye fillet is a very popular choice, also known as beef tenderloin. The fillet is the most highly prized of all steak cuts and comes from the tenderloin area, an areas that is not worked very hard when the cow moves around making it very tender and also very lean.
The Rump steak comes from the powerful hindquarters of the animal, the muscle that makes up this part of the cow is used a lot so it is important age the meat for 28 days to ensure a natural tenderisation process.
T-bone and porterhouse steaks are prepared in a similar way, involving a vertical cut that encompasses elements of both the fillet and front of the sirloin. The difference is that Porterhouse steaks are cut from further back on the sirloin and contain a bit more tenderloin than the T-bone steaks.
Rib eye comes, as the name suggests from the rib of the cow. The rib is normally removed but also served on the bone. Rib eye steaks are marbled with tiny veins of fat that melt during the cooking progress to produce a truly mouth-watering steak that is rich, juicy and full of flavour. This is the beefiest cut of meat that gets a lot of exercise during its life.
Another firm favorite at the Squires Loft is the Black Angus Porterhouse. Angus cattle were first introduced to Tasmania (then known as Van Diemen’s Land) in the 1820s and to the southern mainland in 1840. The breed is now found in all Australian states and territories. Angus beef is known for its fine marbling which means that the fat is dispersed evenly against the cut of the meat that creates an incredibly juice steak that is bursting with flavour.
Then of course there is the Scotch fillet… which is the same piece of meat as the rib eye but without the bone. When you remove the bone you are left with the Scotch fillet and a steak fit for a queen!
Of course it is not just the steaks that have put this venue firmly on the Samui dining circuit, the venue itself is spacious, beautifully appointed and offers indoor as well as alfresco dining. The menu boasts many delicious dishes of the non-steak variety and the service is second to none.
To find out more about what goes on behind the Squires Loft doors click here to visit their Facebook page.