Left-over Kobe steak? Is this an oxymoron? Can it really be true? Yes, even Kobe steaks can be left-overs. Maybe you cooked six, but one of your guests didn’t show. Maybe you had a table of great sides that filled your guests up. Maybe someone is watching calorie intake and has a habit of always leaving half the food on the plate. Left-over Kobe steak happens. We simply have to accept it. You can’t really re-heat Kobe steak. The meat is too delicate. The original grilling was only one or two minutes on each side, so if you put the steak back on the grill or, God forbid, in the microwave, you’ll overcook it for sure and ruin a cut of the best beef in the world. To help you solve this conundrum, here is a recipe idea for left-over cold Kobe steaks.
The standby is the steak sandwich. The challenge here is creating a sandwich that doesn’t overpower the Kobe steak. Strong rye bread is out, but a mild sourdough does the trick. Since Kobe beef has a buttery flavor, the tanginess of sourdough will accent but not overpower the beef.
Some might be tempted to stop there, and that’s OK. Yet, if you want to add a spread to the sandwich, make your own, like an aioli, the Provençal garlic mayonnaise. Making your own spread allows you to control the taste.
For aioli, mince very finely two cloves of garlic with a pinch of coarse sea salt. Use the side of a chef’s knife or a pestle. The key is to make sure there are no large pieces of garlic. Aioli is smooth, not chunky.
In another bowl, wisk one large egg yolk, two teaspoons of lemon juice, and one-half teaspoon of Dijon mustard. In a second bowl, mix one-quarter cup of olive oil and three tablespoons of vegetable oil. Now slowly, a few drops at a time, continuously whisk the oil into the yolk mixture. The aioli should be smooth and fully combined. If it starts to separate into yolk and oil, stop adding oil and beat vigorously until combined and then begin adding the oil again. Continue until the aioli is a paste and then stir in more salt and pepper to taste.
For the cold Kobe steak, slice thinly against the grain. This is obviously the easy part. Of course, finish your sandwich with trimming like tomato and lettuce if you like, but a simple sourdough-aioli-Kobe steak sandwich works, too.
What are some left-over Kobe steak recipes that you use? What worked the best? Did you venture past steak sandwiches? Let us know.