How To Cook Kobe Beef Slice

What is Kobe Beef

Kobe beef is a very special variety of Wagyu, also known as Japanese Cattle, called Tajima-Gyu. They are raised by the strict standards of the administrative district of Hyogo. The beef is named Kobe beef because the capital city of Hyogo is Kobe. The breeders there are extra careful when raising the Wagyu cattle. Special feeds are created for the cattle out of forage, grasses, and rice straw and then supplemented with corn, barley, soybean, wheat bran. In some cases, beers or their likes are mixed in. The result of these special breeding methods in addition to a longer period of fattening, the Wagyu cattle are known to have an unparalleled level of marbling. The fat from the cattle is also said to melt at a lower temperature when compared to other cattle’s fat, thus resulting in a rich, buttery flavor that is uncommon with other types of beef.

Kobe beef is claimed to be one of the most abundantly marbled in the world, as it is said to be brimming with the creamiest, most decadent, most flavorful streaks of fat a steak can ever have. Due to this creamy, decadent flavor and the strict regulations the region uses for its cattle, Kobe beef is considered the most expensive beef in the whole world.

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How Do You Cook Kobe Beef

The streak can be cooked in several ways, but there are three major methods of preparing it if you want to avoid overly bitter and charred meat. These methods are:

  • On a ripping hot plancha set over a grill
  • In cast iron skillets
  • Directly over Binchotan.

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On a ripping hot plancha: The plancha you want to use must be hot and the exterior over-searing before the steaks can be heated through. You will set it over your gas grill burner (if your brand of plancha consists of small perforations, it can lead to severe flare-ups if your Kobe beef has more fat and untended). Note that it is important for you to regulate the heat and prevent it from becoming extremely hot for you to prevent flare-ups that would make the end product of your beef charred and bitter.

The steaks seared in a cast iron pan: you can use the cast iron pan for any type of wagyu/other beef, but for the Kobe beef,  it is quite easy for the cast iron pan to put a nice sear on the beef without the danger of over-roasting the meat. You will end up with a nice juicy steak.

Directly over Binchotan: although it’s not nutritionally recommended that you grill wagyu beef, especially the types with lots of fats due to the danger of flare-ups when the beef is sliced into smaller pieces before the grilling process, the result is usually sumptuous and mouth-watering as it wi be slightly charred and flavorful. If you employ the use of a Binchotan (this hovers the beef on a mesh wire grate over the coal), you will be able to evenly grill the Kobe beef with little risk of flare-ups, and in cases of unexpected flare-ups, it makes it easier to move the meat out of the path of the flames.

Note that you do not need complex techniques in preparing them due to how thin the Wagyu beef is sliced. Do not overthink its preparation neither should you go over the board with its preparation techniques. They will surely come out best cooked when prepared in a skillet, or grilled very carefully over coals.

Check out this website to see different types of Kobe beef

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How Welldone Should You Cook Kobe Steaks

There is no one right answer to the question of how well you should cook your beef, and as with any steak, no matter what one recommends, someone else will pop up to argue for a different level of doneness. Although the Japanese wagyu is usually considered to be best cooked to about medium, unlike its counterparts, the American steaks that are considered to hit their peak around medium-rare.

The thinner cut of the Japanese steaks means they cook through much more quickly than other steaks, this can be considered to be good due to its abundant intramuscular fat. It is rare for the Japanese Kobe beef to dry out. If any technique is to be included, it will be adding a little more heat to melt all its internal fat. While achieving a Medium-rare or below might be harder due to the thinness of the Kobe beef slices, if you wanted any sear at all, the interior was going to heat up past those doneness levels and you should note that its Pan-Fried level of doneness should be dictated by your preference and not that of the society.

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What Other Recipes Can You Use Kobe Beef

There are several delicious meals that you can use the Kobe beef for, some of them are:

  • Griddle-seared Kobe
  • Kobe Beef Burger
  • Kobe Beef Sliders
  • Kobe Beef Tataki
  • Pan Fried Kobe Beef Top Sirloin

What Side Dishes Can I Eat With Kobe Streak

The following can be used as a side dish for a Kobe beef-based meal:

  • Sautéed Spinach
  • Sautéed Snap Peas
  • Grilled Asparagus
  • Roasted Broccoli
  • Roasted Brussels Sprouts
  • Grilled Zucchini

Recipe On Preparing Kobe Beef With A Steel Skillet

For a serving of two, you would need just two ingredients and they are

  • 16 ounces Wagyu steak
  • 2 tablespoons of salt

Instructions To Follow When Preparing

  • You should rest your Kobe steak at room temperature 30 minutes to an hour before cooking.
  • Then you should salt the steak with salt on both sides.
  • The next step is to bring out your cast iron pan or stainless steel skillet and put it on the stove at medium heat till it gets hot.
  • Rub the fat cap around the steak on the inside of the pan. The fat should begin to melt and “grease” the pan (this will prevent the steak from sticking).
  • Then you place the steak on the hot cast iron or stainless steel pan and cook for about a minute and a half.
  • Flip the steak and cook until the internal temperature reaches about the degree you want.
  • Then you should rest the steak for about 5 to 10 minutes then slice into strips for serving.

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