Source: HoustonPress

Think Kobe beef steak and you think grilling. Big, open flame grilling. You’d be right, too. Steaks are meant for fire. What makes Kobe beef so good is that the only thing that it needs is attention.

Grilling technically is cooking over and sometimes under a direct heat source. Broiling technically is a type of grilling, though we certainly do not suggest broiling for Kobe steaks.

 

 

 

 

Meat that can be cooked quickly is perfect for grilling. Some of the most popular cuts are the following:

  • Loin: Porterhouse steak, T-bone steak, tenderloin steak
  • Sirloin: tri-top steak, top sirloin steak
  • Chuck: chuck eye steak, shoulder top blade steak

Each has its own unique characteristics that require specific grilling techniques.

Loin 

Even with average cattle, the loin gives the best cuts, especially the high-prized tenderloin, though some prefer, even swear by, Porterhouse steaks. When you buy these Kobe beef cuts, you get an extra, much deeper, level of tenderness and flavor.

The cuts must be grilled quickly, one minute per side for rate, and two to a maximum of three minutes per side for medium. With Kobe beef, doneness beyond medium results in dry and tasteless meat. With a quick grill, Kobe steaks will cut very easily and seem to melt your mouth with a velvety and buttery flavor.

Sirloin

The Sirloin is a tougher but as equally flavorful cut as the loin cuts. There are several cuts from the sirloin that all have the name sirloin in them, though when a sirloin lacks a bone it is sometimes calls a butt or rump steak.

Sirloin steaks can take just a bit more grilling than loin steaks, but not too much more. Given the already tough meat, grill Sirloin Kobe steaks one to two minutes for medium and much longer for medium. Again, a well-done steak will be dry, so even with Sirloin, it’s better to under grill than ruin a great cut of beef.

There are many other great cuts of Kobe beef steaks. The loin and Sirloin cuts are simply two of the most common and the most popular. The key take away point is to keep them over the heat for much less time than you think is right. With Kobe beef, even those who don’t like rare will love it.

What is your favorite cut of Kobe steak? Have you experimented with grilling techniques? Have you tried to broil a Kobe steak?

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