Next time you are planning to serve your favorite meat pie, try using our Wagyu “Kobe Classic” Ground Beef. The juicy, flavorful grind will enhance your already special recipe
The outcome… An extraordinary, mouth watering eating experience.
When you think of a Kobe beef steak, you think of grilling at a very high temperature for one to two minutes per side for a perfect rare doneness. We all know that Kobe beef can’t be overcooked. The fat melts away too quickly and all you have is an expensive but tough piece of meat.
Yet, can Kobe beef undercooked? The answer is no. Welcome to the world of Kobe beef sashimi. First, a word about what sashimi is. Sashimi is simply raw seafood or very thinly sliced meat, often quick pickled, served with a dipping sauce. The Japanese consider sashimi the highest dish in their culinary repertoire.
The making of Kobe beef sashimi is easy. Slice Kobe prime rib paper thin. If you have an at-home slicer, this step is easy, but your local specialty butcher might do it for you for free, or at least a modest price. Also, since most butchers don’t carry Kobe beef, the butcher might be excited to hold some Kobe beef in his hands.
The key to good sashimi are the garnishments and sauces. Traditionally, a daikon radish is cut into what we would call shoe-strings and served as a mound next to the meat. The sauces include the simple soy sauce with wasabi mixed in, though some traditionalists say the wasabi should be on the side. (Wasabi is a strong horseradish paste.) Grated fresh ginger also adds another layer of taste and heat.
The traditional sauce for meat sashimi like Kobe beef is called ponzu. You won’t be able to make ponzu, unless you are a trained chef with a great kitchen. The ingredients are worth noting, though: rice vinegar, dried tuna flakes, and seaweed simmered and then strained. The last step is the addition of citrus juice. Finally a mint called shiso is added for each piece of sashimi.
What’s the point? The subtlety of textures and flavors. Sashimi is the Japanese food version of fine wine: can you take your time and really taste the food with all its complexity. Add a bottle of good sake and have your own Japanese haute cuisine.
So, did you try Kobe beef sashimi? At home or at a restaurant? And the verdict is . . . ?
Kobe beef and marinades. The combination almost seems a sin to even mention, let alone actually to do. For the best cuts of beef, like tenderloin or top sirloin, marinating can actually ruin the meat. For tougher cuts like chuck, round, and flank, marinating adds flavor and tenderness.
There are a few basic rules to marinating:
For the tender cuts like tenderloin, you can do a quick marinade to add flavor of 15 to 45 minutes but never more.
There are two basic categories of marinade:
Having said all of this about marinating in general, remember to keep it simple with Kobe beef steaks. Keep the highly-prized cuts of Kobe beef steak like tenderloin simple with salt and pepper, but with Kobe beef cuts like flank steak, experiment with marinades.
What marinades worked well for you? Did you have any horror stories about marinades going wrong? What suggestions do you have for Kobe beef lovers who have never marinated before?
We all know that the Kobe beef Wagyu cow gives us different cuts of beef and that each cut offers its own special texture and flavor. The following guide will explain how to cook the different cuts of the Wagyu cow, but categorized by recommended cooking method, not by prime cut.
If it has the word “steak” in the title, this type of cut is meant to be grilled. To be technical, grilling is simply cooking food over (sometimes under) a direct heat source. This heat source is often an open flame, hot coals, but also a simple grittle. Grilling is best for meat that can be cooked quickly. Some, but certainly not all, of the steak cuts are the following:
Roasting uses heat that surrounds the entire piece of meat. Roasting works best for thick pieces of Kobe beef that need to be cooked slowly so that the center finishes cooking while the outside does not burn. Here are four common roasting cuts:
Skillet or pan-frying uses a very small amount of oil to sear and lock in moisture while at the same time quickly cooking the beef. This method also creates that classic browning that adds flavor and texture. These are three of the most common cuts of beef used for skillets:
Of course, there are other cooking methods and many other cuts of meats. In future blogs, we’ll look specifically at how to prepare these different cuts, along with others.
What other cooking methods do you use for your Kobe beef? What cuts of beef worked best for what cooking methods?
The Kobe beef flank steak comes from the belly of the Wagyu cow. Even with Kobe meat, the flank steak is much tougher than other cuts, especially the loin located just above it.
Because the flank steak is tougher than other primal cuts of beef, a tenderizing marinade and quick cooking method, often braising, is used. The following recipe will help you prepare a good Kobe flank steak with a quick searing.
Of course, as with all Kobe beef, we’ll finish the steak at rare to medium-rare. Even with Kobe flank steak, we want to be careful not to overcook it and leave the meat dry and leathery.
First, take two pounds of thinly cut Kobe flank steaks. Combine a one-half cup of dry red wine, three tablespoons of soy sauce, five pressed garlic cloves, one teaspoon each of dried rosemary and thyme, and some cracked black pepper. Coat the steak thoroughly on both sides, cover with a plastic wrap, and let sit for at least four hours.he steak at rare to medium-rare. Even with Kobe flank steak, we want to be careful not to overcook it and leave the meat dry and leathery.
Most recipes call for bringing meat to room temperature before cooking, but with flank steak, some wisdom says leave it in the refrigerator until cooking time. Flank steak, even Kobe flank steak, can be tough and overcooking ruins what could be a good piece of meat. Cooking chilled meat allows the outside to brown while keeping the middle rare.
Once you are ready to finish the steak, heat two tablespoons of olive oil in a skillet. Heat the oil to just below the smoke point. When the oil is ready, it will seem to gel in the skillet and begin to send off what appears to be steam.
Gently lay the Kobe flank steak in the pan and sear for two minutes. You do not want to move the steak at all during this time. While the meat cooks, the rich, caramelized outside forms. After two minutes, gently lift the steak from the pan and sear the other side for two minutes. When finished, remove the steak to a plate and tent with aluminum foil for ten minutes. Be sure to slice the Kobe flank steak against the grain when serving.
What recipes have you tried with Kobe flank steak or other cuts of Wagyu cow that are traditionally considered tough and difficult to prepare?
When we think of Kobe beef, we normally think of steaks, quickly grilled and very rare. If you know your science, you know that Kobe beef has low density fat that melt quickly, so any lengthy cooking results in a dry and touch steak.
How can you roast Kobe meat? Carefully. Here is one recipe to help you along.
Prime Rib Roast
Imagine inviting friends over for Kobe beef prime rib. This simple recipe makes a simple dinner into pure luxury.
You’ll need these following ingredients:
Pat the Kobe prime rib with a paper towel. This is an often neglect step, but an important step. Any meat dried like this will brown better. Also another important step is letting the meat come to room temperature. Cold meat dramatically changes the cooking. Cold meat cooks too quickly on the outside before the inside is done.
While your Kobe prime rib comes to room temperature, preheat the oven to 450 degrees and mix the ingredients together. When the meat is warm and the oven is hot, rub the outside of the Kobe prime rib with the mixture.
Bake the roast for 15 minutes or until the outside of the meat browns. After this, reduce the heat to 350 and cook for another 15 minutes per pound. When done, another vital but often neglected step is required: let the meat rest for 10 minutes, meaning, let it just sit there before you cut it.
The Kobe prime rib will be tender and succulent, almost melting in your mouth like butter. Serve grilled fingerling potatoes with rosemary and olive oil along with sautéed spinach for a class dinner.
How have you made a Kobe beef roast? What rubs have you used? What other cuts of meat?
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:
Each has its own unique characteristics that require specific grilling techniques.
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.
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?
Traditionally in Japan, Kobe beef was eaten in very thin slices, the exact opposite of the thick cut steak that we’re used to in the West. This doesn’t mean that our Japanese friends in the past never enjoyed thicker cuts. They did, and through the Kobe Steak House chain and similar restaurants, this style of cooking Kobe beef is known to nearly all of us: teppanyaki.
The word “teppanyaki” can simply be translated as “grittle grilling.” If you haven’t been to a restaurant where a Japanese chef grills the food table side, along with jokes and juggling, then you’ve seen pictures. In many ways, Teppanyaki is a stir-fry methods but on a flat surface instead of a wok.
First, all of these ingredients are cut into bit-sized pieces. (Note: much Asian food is cut into bit-sized pieces before cooking to decrease the cooking time, and hence, to save fuel. Enough cooking fuel has always been a problem in Asia from antiquity to the present.)
Here are the ingredients:
You’ll also have some Yakiniku sauce. You can buy this or find many simple recipes on-line
Heat a stove-top or gas-grill grittle very hot. Remember, this is a stir fry method, so the hotter the better. Generously oil the grittle and then put the carrots on first, since they take the longest to cook. Continuously stir. With the grittle so hot, the food will burn easily if left to sit. When the carrots begin to soften, at the remaining items, including the shrimp, but not the Kobe steak. The entire cooking process from carrots to the end should be no longer than five minutes of constant stirring.
Finally, take the cooked side ingredients off and wipe the grittle clean. Add another generous amount of oil and add the cubed Kobe steak loin. Here, we’re looking at one to two minutes top of constant stirring. You want to brown the meat, but not cook it through, just like you would a Kobe steak.
Remove the Kobe beef, plate the steak along with the side ingredients, and serve with the Yakiniku sauce. Round out this traditional Japanese meal with warm sake and eat Kobe steak like the Japanese do.
How did your attempt to cook Kobe steak teppanyaki style go? Did you try other cuts of Kobe beef? Other side items?
If you like Kobe beef, and we know you do, then you consider yourself a steak connoisseur, and, no doubt, an expert steak chef. Cooking the perfect steak is so easy, yet so hard. Heat the grill, put on the steak, turn, and leave until your desired doneness.
This works for all standard meats, even high-grade Angus beef. Minus extreme over-doneness, it’s difficult to overcook a standard steak. It may end as rare and moist as you want, but it will be edible.
Not so easy with Kobe steaks, though. First, there is no well-done, only rare to a very pink medium rare. With Kobe steaks, the only waiting is for the grill to heat up. Once the heat is on, you’ll be sitting down to soft and moist steaks in a matter of two or three minutes.
The easy, and really only, way to grill Kobe steaks is first, as with standard steaks, let the meat come to room temperature. You’re cooking the steaks, not warming them up.
Second, heat the grill very, very hot. Some recipes will say 600 or more. Only well-built charcoal grills get that hot. Gas grills won’t. Around 500 degrees will do. The real test is to hold your hand palm-down over the heat. If you last a second or less, the grill is hot enough.
Very lightly oil the steaks and sprinkle with salt and pepper. Place the steaks over the hottest part of the grill. The reason that you want the grill as hot as possible is so the outside of the steak sears quickly enough so that you can flip the steak without overcooking the inside.
Grill each side for one minute for rare and two to three minutes per side of medium. Any more time on the heat and the meat will end up dry and leathery.
A final important step is to rest the meat. After you remove the meat from the heat, take a sheet of aluminum foil folded down the middle and place it over the steaks like a tent. After five to ten minutes, the steaks will have cooled down and also become moister.
How was your first try at grilling Kobe beef? Did you have an expensive disaster or a sublime experience? What Kobe beef grilling techniques have learned on your own?