Kobe beef comes from an elite breed of cattle named Wagyu. Because it is considered the finest beef in the world and can be hard to find, it is usually very expensive. Given its rarity and expense, if you are able to obtain some Kobe beef you need to follow specific instructions to cook it properly. The meat is unlike other beef in several ways.
Instructions
1. Warm up the grill as hot as you can get it. Turn on the grill and let the flames fire for 30 minutes to get it hot. You can cook the beef directly on the grill or in a cast iron pan. If you choose to use a cast iron pan, place the pan on the grill as soon as you turn it on to allow the pan to become hot.
2. Place the Kobe beef on the grill and sear the meat. Allow one side of the meat to brown for about a minute. Then, turn the meat over and allow the other side of the meat to brown. This will seal in the flavor.
3. Cut the Kobe beef into strips while on the grill. After the beef has seared on the outside, immediately cut the steak into thin strips and sear the inside of the steak. This will also take about a minute. It is important not to sear the meat for more than a minute, because Kobe beef, unlike other steak, is highly sensitive to heat. If you you cook it too long, the fat will melt away, leaving the meat tasteless.
4. Remove the strips of meat from the grill. After the meat is seared on the outside and the inside, remove it from the grill. The meat should be crisp on the outside, but juicy on the inside. Rare or medium rare is ideal for Kobe beef.
5. Sprinkle sea salt over the Kobe beef after you cook it and serve. You may also sprinkle some pepper or garlic onto the meat, but it is important to keep the seasoning light. The seasoning should not cover up the flavor of the meat.
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