Steak & Co. on Soi Lengkee (updated May 29, 2015)

[MM 6,562]

That's a shame about the butter..especially with the rather dry french bread and the baked potato. Maybe they should try a premium butter brand..it can't be that expensive, and that's a terrible place to skimp on quality.

 

At least it's yellow!

[Patna 3,802]

That's a shame about the butter..especially with the rather dry french bread and the baked potato. Maybe they should try a premium butter brand..it can't be that expensive, and that's a terrible place to skimp on quality.

 

At least it's yellow!

 

I agree. Most people I know likes to munch on tartines before the meal, including myself. To me the best tasting butter was the President brand from BigC, both salted and unsalted was very tasty.

[nkped 1,208]

You guys wouldn't like steak severed in Australian . . ..

Sounds a bit extreme ... almost jihadist.

I prefer my steak severed from the steer, much smaller plate.

[harro1 256]

Went last night. Bread was fresh, butter was tasty. Prawn cocktail was fresh and quite large. Steaks were cooked well, sauce was served on the side.

 

Staff were good. After ordering, they repeat the entire order back to you to make sure they got it right. They are putting in a big effort at this place and I think it will keep improving. I will definitely be back.

[Gary 4,119]

I don't want anything poured on my steak. If I put any kind of sauce on my steak, that means it is a poor tasteless piece of meat.

 

Also, there is no substitute for genuine butter.

Edited October 27, 2014 by Gary

[Nightrider 340]

I don't want anything poured on my steak. If I put any kind of sauce on my steak, that means it is a poor tasteless piece of meat.

 

Also, there is no substitute for genuine butter.

 

I think most folks like a bit of sauce / gravy on their meat otherwise its just a tasteless piece of meat.....! . Its the sauce / gravy that makes it tasty......

[yorta2 694]

What! A good steak is ALL taste - sauce hides the fact that some steaks are tasteless.

[jacko 8,815]

What! A good steak is ALL taste - sauce hides the fact that some steaks are tasteless.

I think a pepper sauce helps most steaks except a rib-eye or prime rib.

A sauce helps swallow too as often it can be dry.

 

Served on the side should please all.

[yorta2 694]

Yes, I have no problem with having it "on the side", and might even taste it, or use it on the potatoes. However, and I should have made this clear, not having sauce is just my own opinion. I tend to get serious heartburn and reflex from some sauces, particularly those that come in packets. I need to go back to Soi Lengkee and try the 'better', 'more concerted' efforts by staff.

[Gary 4,119]

I think a pepper sauce helps most steaks except a rib-eye or prime rib.

A sauce helps swallow too as often it can be dry.

 

Served on the side should please all.

 

A good steak that is dry and well done is a total waste. I don't like my steak raw but neither do I like it well done. I like it tender, juicy and pink in the center.

Edited October 28, 2014 by Gary

[MM 6,562]

The obvious best solution is to serve the sauce on the side. It works for both camps.

[harro1 256]

The obvious best solution is to serve the sauce on the side. It works for both camps.

That's how they do it now. It seems they have listened to feedback and spent time training the staff. I'll be interested to hear a report on a follow up visit from one of you guys that went a while back.

[Chang_paarp 253]

What! A good steak is ALL taste - sauce hides the fact that some steaks are tasteless.

 

Could not agree more! Good steak can be prepared as Tartar or cooked (never more than medium), it has taste and texture. It is all about quality along the supply chain from farm, through butchering (don't get me started about Thai "butchering") and cooking.

 

Drowning steak in a sauce usually detracts from the flavour of the meat, many sauces are not cooked correctly to start with and then over seasoned. A good sauce can compliment the meat but it is an act of trust to get it over the meat coming from the kitchen in a place you do not know.

 

 

BTW thanks for the ongoing updates fo this place.

Edited October 28, 2014 by Chang_paarp

[MM 6,562]

That's how they do it now. It seems they have listened to feedback and spent time training the staff. I'll be interested to hear a report on a follow up visit from one of you guys that went a while back.

 

I'm gratified to hear (as I have been hearing from one of my dining companions on my first and only visit) that the quality, presentation, and service have improved.

 

It's good to have forums and FB groups where reviews can highlight areas of improvement for the restaurants reviewed.

[Evil Penevil 7,628]

I hadn't been back to Steak & Co since my initial visit nine months ago (time sure flies!), so I decided to make a return visit. A friend and I ate there Tuesday night. Since Ill be on a trip to the U.S. in 10 days, I decided to hold off with my monthly steak until then and went with the Moroccan lamb tagine.

 

A tagine (named for the conical clay cooking pot) ...

 

 

... is a North African specialty, a slow-cooked stew of meat and vegetables with a savory-sweet taste. The distinct flavor comes from dried apricots, dates,figs, raisins or sultanas, prunes, etc. Sometimes honey and nuts are added. I didn't get much of the fruity sweetness usually associated with Moroccan lamb tagine, nor were the traditional spices (cumin,ginger, cinnamon. saffron) very noticeable.

 

 

 

But the lamb was high-quality, cooked well and very tasty. The sauce was good, if a bit bland for my taste. It could have used a few more spoonfuls of the dried spices and apricots. The couscous was good, light, fluffy and not soggy. The size of the portion was fine for me, but at 375 baht, a hungry diner might have thought it small. Larger pieces of pita bread would also have been nice.

 

 

 

My friend started with a green salad, which he felt was a bargain at 80 baht.

 

 

 

 

He then had the steak (Australian Angus) and ale pie, which he found delicious and had no complaints at all. He ate it to the last morsel.

 

 

 

 

It came with a generous portion of mashed potatoes. I tasted a spoonful and the mash was OK, if somewhat bland even for mash. It cost 375 baht as well.

 

 

 

 

One of the sore points on my initial visit to Steak & Co had been the bread which came with the meal, a few slices of stale French bread and a weird orange-colored spread. That had been very nicely replaced with excellent fresh rolls and focaccia-style bread. In all, it was a good meal, if not a spectacular one for me, but not every meal is. My total tabwas 485 baht (375 for the lamb tagine, 110 for a SML).

 

 

Steak & Co is a comfortable and nicely decorated restaurant and I'll be back to try a few more dishes. The two meals i've had there have been fine, but they haven't propelled me into culinary heaven.

Edited May 29, 2015 by Evil Penevil

[Butch 3,456]

Thanks for the update Evil, 485 baht, that's around £9.80 or maybe $15?. That seems good value for money. Lamb is a tough dish to get right, I've found some cuts of lamb to be too fatty and when overcooked, like beef, can be tough.