Preparing Kobe steaks at home is cheaper.
Kobe steak can be cooked the same manner as a regular steak and is especially good on the griller.
Remember over cooking the steak will change not only the tender texture but also take away the unique flavour that the prized Kobe style beef.
Method:
Thaw the steaks half an hour before cooking time and leave it to room temperature.
Just pepper the meat before cooking and only add salt after cooking.
Heat the pan to moderate heat as the meat is very delicate and the fats melt very fast.
Add a little oil to the steaks, grill the meat on both sides to a good colour and take the meat off from the direct heat.
Allow the heat slowly get into the meat. Should be done within 3 to 5 minutes depending on the thickness.
Its been to cook the steaks rare to medium rare.
Let the steak rest for a few minutes before serving.
Simple and yummy.
The bright white fat marbled throughout makes a stark contrast to the deep and vibrant red of the muscle.
The texture of Kobe beef is soft and tender and both the fat and the meat are extremely flavorful.
Check out this link for different style of preparing beef.
https://flofoodventure.wordpress.com/category/beefilicious/
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