Description:
Kobe beef steak is one of the most luxurious and sought-after steaks in the world, known for its incredible marbling, buttery texture, and rich umami flavor. Sourced from Wagyu cattle raised in Japan’s Hyogo Prefecture, authentic Kobe beef is prized for its melt-in-your-mouth tenderness. Cooking Kobe beef requires precision to preserve its delicate fat and maximize its taste. This step-by-step guide will teach you how to cook Kobe beef steak to perfection, ensuring a restaurant-quality experience at home.
Kobe Beef Steak Recipe
Ingredients:
- 1 Kobe beef steak (6-8 oz), at least A5-grade
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- 1 tbsp unsalted butter
- 1 tsp vegetable oil (high smoke point)
- 1 sprig fresh rosemary (optional)
- 1 clove garlic, smashed (optional)
Instructions:
1. Prepare the Steak
- Remove the Kobe beef steak from the fridge 30 minutes before cooking to bring it to room temperature.
- Lightly season both sides with sea salt and black pepper.
2. Preheat the Pan
- Heat a cast-iron skillet or non-stick pan over medium-low heat.
- Add a small amount of vegetable oil to prevent sticking.
3. Sear the Steak
- Place the Kobe beef steak in the pan and sear for 60-90 seconds per side.
- The fat will begin to render, creating a golden-brown crust.
- Flip only once to preserve the meat’s tenderness.
4. Baste for Extra Flavor (Optional but recommended)
- Add butter, garlic, and rosemary to the pan.
- Tilt the pan slightly and spoon the melted butter over the steak for 30 seconds.
5. Rest and Serve
- Remove the steak from the pan and let it rest for 5 minutes to allow the juices to redistribute.
- Slice against the grain and serve immediately with a side of steamed rice or roasted vegetables.