Kobe Beef

Yum Kobe

I love, love, love Kobe beef - so much so I could eat it rare! :) The trick is to not over-cook it or you will end up with a piece of tough beef because all the fats which makes the meat tender would have melted away. Depending on how thick your steak is, say if it is approx 1 inch, sear one side for 4 minutes and finish it off on the other side with 5mins and let the steak rest for 10 minutes before serving. You are guaranteed a juicy and tender steak :)

You can definitely pan sear them on the stove or grill them. If you decide to pan sear them, the trick to it is to have a really hot stainless steel pan (as with a grill). You could use non-stick but I prefer stainless steel because then you can de-glaze the pan with some red wine and a dollop of butter after for a nice sauce.

Here is what I would do with a the Kobe sirloin:

- Mince 2 clove of garlic, 2tbsp rosemary (dried can do too but fresh is better), 1/4 cup olive oil, 2 tbsp Worcestershire sauce, salt, pepper. Mix the marinade well and pour it onto your Kobe beef to marinate for about 20-30 minutes.

- Heat a stainless steel pan on the stove until hot. Sear the marinated steaks for 4 minutes on one side (don't move the steak in the pan) and finish it off for 5 minutes on the other side. Transfer and rest the steaks on a plate.

- On the same pan, add a bit more olive oil and saute the morels (I usually use porcini) with a bit of garlic and shallots, season with some salt and pepper. De-glaze with 1/2 cup of good quality red wine and some beef broth and let it simmer. Let it cook down by half, turn off heat and add a dollop of butter to finish off.

Serve the sauce on top of the beef. I'd go with steamed broccoli and some potatoes on the side.


I hope this helps with dinner because this is my favorite way of cooking Kobe beef - it is simple and yet oh so tasty! :)

Cheers!

Kobe sirloin is a good tasting piece of meat. I'd cook it to the degree desired, with maybe a bit of S&P. Sauces are for things like tenderloin that are tender but basically flavorless.

Just my opinion. If yours is different, that is ok by me!

doc

No such animal as Kobe Beef. It is really Wagyu Beef raised in the Kobe section of Japan. So any recipe you find for Wagyu will suffice