Recipe of Homemade Kobe Beef Steak

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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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