How to Saute American Kobe Beef
Wagyu steak is known as the all-time steak in the globe.
Cooking information technology is surprisingly quick, piece of cake, and simple!
Follow these steps and tips on how to cook it perfectly!
This post was sponsored by Legent Bourbon but the content and opinions expressed hither are my own.
Wagyu beefiness is the about premium steak in the globe.
It is considered in such loftier regard because of its cute marbling fat that cooks into tender, juicy, melty, rich beef.
The fat literally melts in your oral cavity and tastes similar butter.
If you lot want to learn more about Wagyu beefiness, why it is so expensive, and what the differences Wagyu vs Kobe, read this informative article from Rob Report .
Spotter how to cook Wagyu steak
What temperature should you eat it?
The all-time way to eat Wagyu steak is rare to medium rare.
Yous do non desire to overcook the steak considering the fat will melt and yous will loose its buttery, rich season.
Steps
Follow these steps to melt the perfect, tender, flavorful Waygu steak.
- Residue: Residue your steak at room temperature xxx minutes to an hour before cooking. This creates an even temperature in the steak assuasive y'all to cook it evenly.
- Salt: Common salt steak with Kosher salt on both sides. The salt draws out some of the fat and juices of the steak to create a delicious, flavorful crust.
- Heat: Take your bandage atomic number 26 pan or stainless steel skillet and put it on the stove at medium heat. Allow the pan to go hot.
- Grease: Rub the fat cap effectually the steak on the entire within of the pan. The fat will begin to melt and "grease" the pan to prevent the steak from sticking.
- Cook: Place the steak on the hot cast iron or stainless steel pan and cook for virtually a minute and one-half.
- Flip: Flip the steak and cook until the internal temperature reaches about 120 to 125 degrees for rare or 130 to 135 degrees for medium rare.
- Rest: Balance 5 to ten minutes and so slice into strips.
Note: Before you cook your Wagyu steak it is of import to take it completely thawed.
Tip: The steak is very soft and delicate. Use a spatula for flipping to prevent any breakage.
Why simply use salt for seasoning?
Salt brings out the flavors of the steak.
Wagyu steak is the best of the best.
You lot do not want any other flavor additions competing with the steak'southward natural flavors.
Tin yous grill Wagyu beefiness?
I don't recommend grilling Wagyu beef.
Wagyu beef is made of mostly fat. The fatty melts really quick.
The melting fatty can create flare ups in the grill.
The flare ups tin cause the steak to cook unevenly; or worse, it could fire your really expensive, luxurious steak!!
Cooking it in a cast fe pan or stainless steel pan allows you to evenly cook your Wagyu steak to the perfect temperature.
Why do y'all slice it thin?
Wagyu steak is actually rich and fatty. If cooked correctly, it literally volition melt in your mouth.
Eating it is almost like eating a thick slice of textured butter.
Considering it is so rich, you need to slice it thin and eat it past smaller pieces.
Large thick pieces volition be too rich and overwhelming.
What should you swallow with it?
Because the steak is then rich, you want lighter sides such as sautéed spinach, sautéedsnap peas, grilled asparagus, roasted broccoli, roasted Brussels sprouts, or grilled zucchini.
Leafy salads with vinaigrette or even sushi would also compliment the meat as well.
Yous do not want potatoes, rice, or pasta with this steak. Those sides would be as well heavy to pair with the Wagyu beef.
Legent Bourbon
The richness of the Wagyu steak pairs incredibly with a smooth glass of bourbon such equally Legent.
Take y'all heard of Legent?
Jim Beam's main distiller, Fred Noe and Firm of Suntory's chief blender, Shinji Fukuyo collaborated to create this honour winning American bourbon.
What sets Legent apart from other bourbons is aged in charred white oak barrels and so partially finished in wine and sherry casks.
The consequence is a shine, warm finish with complex, sweetness tasting notes of black cerise, molasses, orange skin, brown sugar, vanilla, coffee, and barrel spice.
While this whiskey starts off sweet information technology finishes favorably dry.
This is definitely a beautiful Kentucky bourbon that yous want to add to your collection.
Drink information technology straight or over ice, either way you will bask. Or try it in my Bourbon Slush recipe. Thank you!
Delight leave me a comment below if you brand this Wagyu steak and tell me what y'all idea about it. I would dear to hear dorsum, and so would my readers.
Also mail service your flick of your Wagyu beef on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags!I will share with my followers! xoxo!
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bandage iron pan or stainless steel skillet
- sixteen oz Wagyu steak
- 2 teaspoon table salt
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Residue your Wagyu steak at room temperature 30 minutes to an hr before cooking.
-
Generously common salt steak with Kosher table salt on both sides.
-
Take your cast iron pan or stainless steel skillet and put it on the stove at medium heat. Permit the pan to get hot.
-
Rub the fatty cap around the steak on the entire inside of the pan. The fatty volition brainstorm to melt and "grease" the pan to prevent the steak from sticking.
-
Place the steak on the hot cast iron or stainless steel pan and cook for about a infinitesimal and half.
-
Flip the steak and melt until the internal temperature reaches most 120 to 125 degrees for rare or 130 to 135 degrees for medium rare.
-
Balance five to ten minutes then slice into strips.
Notes:
- Salt brings out the flavors of the steak. You do not desire whatsoever other flavor additions competing with the steak's natural flavors.
- The all-time fashion to eat Wagyu steak is rare to medium rare.
Calories: 472 kcal | Protein: 46 g | Fat: 32 g | Saturated Fat: 14 g | Cholesterol: 138 mg | Sodium: 2443 mg | Potassium: 608 mg | Vitamin A: 34 IU | Calcium: xvi mg | Iron: 4 mg
Source: https://www.aforkstale.com/how-to-cook-a-wagyu-steak/
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