Imagine, just imagine, that the first Irish monks washing up on the shores of Japan brought Guinness beer with them. Big barrels of Guinness beer.
Then imagine that the Shogun in full armor rides his war horse to meet the monks on the beach and he carries with him prime cuts of Kobe ribeye. What a party!
How would world history have changed?
Granted, beer and barbecued steaks aren’t normally considered fine dining, but when the steak is Kobe, it’s not the recipe but the ingredients.
The standard Kobe steak recipe is simple: a medium-hot 400-degree grill (not the standard 500+ for normal steak), salt and pepper, a bit of olive oil, and a short grill time. The marbling of the beef takes care of itself. What you’ll end with melts in your mouth like butter.
A beer for Kobe beef has to match the meat in softness. A strong, hoppy beer good for a standard American steak would overpower Kobe beef. Go for a stout, maybe even the traditional Guinness, like our imaginary monks. Guinness has its own smooth, sweet palate that will augment and not dominate the velvety Kobe beef.
For a St. Patrick’s Day party, vary the routine towards fine dining, not that there’s anything wrong with boiled beef, cabbage, and potatoes. Barbecue some Kobe steaks along with asparagus wrapped in prosciutto. Add a side salad of mixed greens with mild vinaigrette for a side. Of course, pour a creamy glass of Guinness (the draught cans pour extremely well).
You’ll still have a St. Pat’s party, but you will have turned it into a fine dining experience. Kobe beef tends to do that to meals.