Yummy Kobe Steaks

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.

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Just pepper the meat before cooking and only add salt after cooking.

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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.

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Its been to cook the steaks rare to medium rare.

Let the steak rest for a few minutes before serving.

Simple and yummy.

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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/

 

Phoa

Pronounced as ‘fuh’

Commonly known as Vietnamese Beef Noodle Soup with savoury broth and tender beef slices.

I have chosen to use beef shin for this soup.

The stock has a combination of beef bones, water, onion, ginger, star anise, cinnamon, peppercorns, cloves and coriander seeds.

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Best garnished with a generous amounts of fresh mint leaves and basils leaves.

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How do you prepare this dish?

Check out this link for the details.

https://flofoodventure.wordpress.com/2014/10/23/beef-kway-teow-flat-rice-noodles-soup

 

 

 

Wagyu Goodness

Introduction:

Wagyu famous for its marbling, fat content, tenderness and fragrance.

Doesn’t require much seasoning other than good quality salt and grounded pepper.

Method:

Take out the strip loin from the refrigerator at least 20 minutes before cooking.
Season the beef with the sea salt and crushed black pepper on each side.
Brush olive oil on both sides of each strip loin beef.
Must sure the pan is hot for a good sizzled beef.
2 to 3 minutes sizzling on each side.
Turn over to do the same for the other side of the beef.
Press down a little on the beef.
You will find the juices are getting more active.
This method is for a medium done beef.
Let the beef rest on the chopping board.

Sliced the cooked beef and serve with your own salad.

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Served with your own desired salad to complete a meal.

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Added seasonal fresh lychees to the salad for more refreshing flavour.

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Recommendation:

For more interesting beef dishes, check out this link.

https://flofoodventure.wordpress.com/category/beefilicious/

Chateaubriand

Introduction:

Chateaubriand (pronounced “sha-toe-bree-AHN”) is recipe for preparing a small roast from the center section of the beef tenderloin.

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Method:

Season the beef steak with pink Himalayan salt and grounded peppercorns.

Add unsalted butter and some olive oil together into the pan over medium high heat.

Add the beef steak into the pan when the unsalted butter turned bubbly.

Cook for about 4 – 5 minutes (depending on the thickness of the steak).

This is a piece of small tenderloin therefore do not require longer cooking time.

Turn the beef tenderloin and browned on all surfaces of the meat.

When done, transfer the Chateaubriand to the plate and allow it to rest untouched for about 5 minutes.

In the meantime,  prepare your own desired sauce to go along with the meat.

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 Recommendation:

Check out this link for more beefilicious recipes.

https://flofoodventure.wordpress.com/category/beefilicious/