Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, kobe beef steak. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Kobe Beef Steak is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Kobe Beef Steak is something that I’ve loved my whole life.
Prime Kobe Beef - Steakhouse in Kyoto Japan. Kobe beef (神戸ビーフ, Kōbe bīfu) pronounced [koːbe biːɸɯ] is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan's Hyōgo Prefecture according to rules set out by the Kobe. Dine on exquisite Kobe beef and strictly selected beef in elegance.
To begin with this particular recipe, we must prepare a few components. You can cook kobe beef steak using 4 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Kobe Beef Steak:
- Get 2 steaks Steak (I used Kobe Beef)
- Take 1 bag Bean sprouts
- Make ready 1 Your favorite side vegetables
- Prepare 2 cloves, sliced Garlic
Why is Kobe beef the crème da la crème? Visit Chicago Steak Company today and discover why! A similar rule applies to Kobe and Wagyu beef: Every Kobe steak is Wagyu, but not all Wagyu beef is. American Kobe Beef • Just One Cookbook.
Instructions to make Kobe Beef Steak:
- Remove the meat from the fridge and let it return to room temperature on the counter for around 30 minutes!
- Cut the fat off from the rest of the steak and set it aside. We will use this fat to stir-fry the vegetables.
- This is the meat after it has been lightly scored and sprinkled with salt and pepper. The beef fat has been chopped into small pieces.
- Heat a frying pan over high heat, and once it becomes hot, put in the beef fat. When the fat starts to render, put the garlic slices into fat.
- Once the garlic has become fragrant, keep the pan at high heat, and place the steak in the pan, with the seasoned side down.
- Once the meat has browned, lower the heat and wait for the juices to rise to the surface of the meat.
- The right time to flip the meat is when the shiny red juices start to come to the surface of the meat. Only flip once!
- Once you've flipped the meat, give it 10 seconds for rare steak, about 20 seconds for medium, and 30 seconds for well-done!
- Using the beef fat you cut up earlier, and stir-fry the bean sprouts.
- Place your side vegetables on the plate, and lay out a layer of bean sprouts. Place the sliced steak on top of the bean sprouts and it's ready to eat!
Japanese Miyazaki Wagyu beef and American Kobe Steak prepared with minimal seasoning and paired with fried garlic, simply divine. Kobe beef is famously silky and flavor-packed, with intricate, buttery marbling that melts in your mouth. Here are the best places to order Kobe or Wagyu beef. Make a reservation at Mouriya Sannomiya through an exclusive concierge service in English, Chinese and Korean! Kobe beef is a prime example of this type of thinking.
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