How to Cook Kobe Steaks

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Kobe beef is a special kind of beef that comes from Wagyu cattle that were originally raised on the mainland of Asia. They were later transported to Japan, where they lived in the Kobe region. The cattle are pampered and massaged to encourage the growth of fat, resulting in an exceedingly tender and flavorful steak. Kobe steaks are one of the most expensive varieties in the world, with a 16 ounce steak costing up to several hundred dollars.

Things You'll Need

  • Kosher salt
  • Ground black pepper
  • Cast iron skillet
  • Olive oil
  • Plate
  • Aluminum foil
  • Coat both sides of the Kobe steaks with salt and pepper, and preheat the oven to 450 degrees Fahrenheit. Place a cast iron skillet onto the stove over high heat and add just enough olive oil to coat the bottom of the pan.

  • Wait until the skillet is extremely hot, and place the seasoned Kobe steaks inside, at least 1 inch apart. Sear for two minutes, flip the steaks, and then sear for an additional two minutes. Transfer the skillet into the preheated oven.

  • Bake the Kobe steaks in the oven for two minutes for medium-rare or four minutes for medium-well done. Remove the skillet from the oven, and place the steaks onto a clean plate.

  • Cover the plate with aluminum foil, and allow the steaks to rest for five minutes. During this time, the steaks will continue cooking and the juices will redistribute themselves.

  • Remove the aluminum foil from the plate and slice the Kobe steaks into small strips. Serve immediately for optimum flavor and texture. Store any leftover steak in the refrigerator for up to one week.

Tips & Warnings

  • Always use oven mitts when handling the cast iron skillet to prevent accidental burns. Bake Kobe steaks for a minimum of two minutes after searing. Cooking for any less time will result in undercooked beef, which may cause illness.

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References

  • American University: Kobe Beef
  • Book: "Let's Cook Japanese Food!;" Amy Kaneko; 2007
  • Book: "Creating Chefs;" Carol W. Maybach, Glenn Humphry and Eric Tieze; 2005
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