Kobe beef is considered by many culinary experts to be the Holy Grail of beef. The meat is named for the capital of the region in Japan where black Wagyu cows are raised, Hyōgo Prefecture. The cows are fed a beer a day, given sake massages and fed grain fodder. They are slaughtered in a humane and painless way. Any beef that is not raised in Hyōgo Prefecture and slaughtered in Kobe, Japan, cannot be called Kobe beef.
Not Your Daddy's Beef
Don't plan on just slapping your steak or burger on the grill like you would an ordinary steak. Because of the high marbled fat content and the high density of Kobe beef, it will toughen up under normal circumstances. Any directions that involve typical beef cooking should be ignored and a more careful and technical approach should be adopted for getting the most out of your Kobe beef.
Prepare The Heat
Cooking Kobe beef, according to Fossil Farms, requires a style more suited for tuna steaks or foie gras--searing. The key is to get the grill or the cast-iron pan extremely hot and then add the meat.
Sear The Meat
Sear the meat for no more than a minute on one side before flipping it and searing it on the other side for an additional minute. This will seal in the flavor with the searing effect. If your meat is thin, remove it from the heat, cut it into thin slices and sprinkle with sea salt and serve. You want the meat to be crispy and seared on the outside, and the inside should be soft and almost jelly-like. In the opinion of Kobe steak chefs, the only way to cook the steak is rare because overheating it will cause the fat to melt and will likely leave the steak tough and tasteless.
If you're preparing a thick steak, sear both sides and then cut the steak into strips and sear the exposed raw side for an additional 30 seconds. Season and serve immediately.
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