Kobe Beef Steak. High-quality Meat More Accessible for Everyone. That Means Prices You Can Actually Afford. We Want to Make High-Quality Meat More Accessible for Everyone Our American-Style Kobe Beef Is Bred From The World-Famous Japanese Wagyu Cattle.
Dan Myers is The Daily Meal's Deputy Editor. You can follow his culinary adventures on Instagram @sirmyers. Kobe (Waygu) Steak Kobe steak is literally and figuratively a different bread of steak. You can have Kobe Beef Steak using 4 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Kobe Beef Steak
- Prepare 2 of steaks Steak (I used Kobe Beef).
- It's 1 bag of Bean sprouts.
- You need 1 of Your favorite side vegetables.
- You need 2 of cloves, sliced Garlic.
The steaks come from the Kobe bread of cattle, and Kobe itself is trademarked to beef coming from Japan. Here in the states it's call Wigyu or frequently "Kobe Style" beef. Kobe beef can be prepared as steak, sukiyaki, shabu-shabu, sashimi, and teppanyaki. Kobe beef is generally considered one of the three top brands (known as Sandai Wagyu, "the three big beefs"), along with Matsusaka beef and Ōmi beef or Yonezawa beef.
Kobe Beef Steak step by step
- Remove the meat from the fridge and let it return to room temperature on the counter for around 30 minutes!.
- Cut the fat off from the rest of the steak and set it aside. We will use this fat to stir-fry the vegetables..
- This is the meat after it has been lightly scored and sprinkled with salt and pepper. The beef fat has been chopped into small pieces..
- Heat a frying pan over high heat, and once it becomes hot, put in the beef fat. When the fat starts to render, put the garlic slices into fat..
- Once the garlic has become fragrant, keep the pan at high heat, and place the steak in the pan, with the seasoned side down..
- Once the meat has browned, lower the heat and wait for the juices to rise to the surface of the meat..
- The right time to flip the meat is when the shiny red juices start to come to the surface of the meat. Only flip once!.
- Once you've flipped the meat, give it 10 seconds for rare steak, about 20 seconds for medium, and 30 seconds for well-done!.
- Using the beef fat you cut up earlier, and stir-fry the bean sprouts..
- Place your side vegetables on the plate, and lay out a layer of bean sprouts. Place the sliced steak on top of the bean sprouts and it's ready to eat!.
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Kobe beef is a very high grade of beef that must be raised in Kobe, Japan. Kobe beef is famously silky and flavor-packed, with intricate, buttery marbling that melts in your mouth. Wagyu (meaning "Japanese Cattle") steaks are prized worldwide for their astounding marbling, tenderness and juiciness. While the name "Kobe" is reserved exclusively for Wagyu cattle raised in region of Kobe, Japan - cattle raised in the US must be referred to as Wagyu or Kobe-Style. Wagyu beef (often referred to as Kobe Beef) is the hottest meat in today's marketplace.
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