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?