Recipe of Homemade Kobe Beef Steak

Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, kobe beef steak. It is one of my favorites food recipes. This time, 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 recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Kobe Beef Steak is something which I’ve loved my entire life.

Plenty of Meat Steaks to Choose From. Kobe beef isn't just a steak; having the opportunity to sample it is a truly luxurious experience, and it's certainly up there with the absolute best things you can bring to a party. Dan Myers is The Daily Meal's Deputy Editor. You can follow his culinary adventures on Instagram @sirmyers.

To get started with this recipe, we have to prepare a few components. You can have kobe beef steak using 4 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Kobe Beef Steak:

1. Make ready 2 steaks Steak (I used Kobe Beef)
2. Make ready 1 bag Bean sprouts
3. Take 1 Your favorite side vegetables
4. Make ready 2 cloves, sliced Garlic

Wagyu beef (often referred to as Kobe Beef) is the hottest meat in today's marketplace. It is striking because its high degree of marbling adds an extraordinary depth of flavor making Wagyu Beef the most tender, most succulent and best tasting beef one can find. Kobe beef can be prepared as steak, sukiyaki, shabu-shabu, sashimi, and teppanyaki. Kobe beef is generally considered one of the three top brands (known as Sandai Wagyu, "the three big beefs"), along with Matsusaka beef and Ōmi beef or Yonezawa beef.

Instructions to make Kobe Beef Steak:

1. Remove the meat from the fridge and let it return to room temperature on the counter for around 30 minutes!
2. Cut the fat off from the rest of the steak and set it aside. We will use this fat to stir-fry the vegetables.
3. 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.
4. 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.
5. Once the garlic has become fragrant, keep the pan at high heat, and place the steak in the pan, with the seasoned side down.
6. Once the meat has browned, lower the heat and wait for the juices to rise to the surface of the meat.
7. 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!
8. Once you've flipped the meat, give it 10 seconds for rare steak, about 20 seconds for medium, and 30 seconds for well-done!
9. Using the beef fat you cut up earlier, and stir-fry the bean sprouts.
10. 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!

Kobe beef can be prepared as steak, sukiyaki, shabu-shabu, sashimi, and teppanyaki. Kobe beef is generally considered one of the three top brands (known as Sandai Wagyu, "the three big beefs"), along with Matsusaka beef and Ōmi beef or Yonezawa beef. Real Kobe beef—which comes from purebred Japanese cattle or their offspring—has to be certified by the Kobe Beef Marketing and Distribution Association. That means the stuff served at your local steakhouse or your local burger joint is, well… Let's just say that here in the U. S., the term "Kobe" isn't exactly regulated.

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