photo credits: Scott Peterson

“The only way to get rid of temptation is to yield to it,” Oscar Wilde once quipped, and lovers of Kobe beef certainly agree. When perfectly grilled, just lightly on both sides, Kobe steaks literally melts in your mouth like butter. The meat is soft, barely needs chewing. What could make meat like this better?

Real butter. This simple butter poached steaks recipe takes two indulgent ingredients—Kobe beef and clarified butter—and combines them. Even better, poaching is a simple task that anyone can master. Just to be clear, poaching is when fully submerged meat is cooked in any liquid that is kept just below boiling.

Use a double-boiler. If you don’t have that, use two pots, one large enough to fit four boneless rib-eye steaks and another larger enough for the first pot with the steaks. Bring water in the largest pot to a boil. Place the smaller pot into the boiling water and melt six cups of clarified butter in this small pot. When the butter is fully melted, add two smashed garlic cloves, two bay leaves, and six sprigs of thyme.

Insert a frying thermometer and when the temperature of the butter reaches 135-140-degrees, place the heavily salted and peppered steaks into the butter. Keep the butter below 140-degrees and poach the steaks for 30-40 minutes.

When done, take the steaks from the butter and let drain on paper towels. Take some of the butter from the pot and heat in a skillet. When the skillet is hot, sear the steaks on both sides to caramelize the sugars and give the steaks texture.

Tent the steaks with aluminum foil and let stand for ten minutes. When meat cooks, even when poached, the meat loses moisture, but when let to stand, the cooling of the meat brings the moistness back.

As the steaks rest, pour one cup of red wine into the skillet that you used to sear the steaks. Bring the wine to a boil and then reduce to a simmer. As the wine reduces, use a wooden spoon to scrape the bits of meat from the pan. When the wine has half-way evaporated, remove from the heat and use as a sauce for the Kobe steaks. Lightly salt the steaks and enjoy.

Have you ever (over)indulged with a recipe for Kobe beef? Ever put together a Kobe beef-inspired menu that was over the top but tasted great? Tell us how you got rid of a Kobe beef temptation by yielding to it.

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