The perfect steak...
Discussion
Cooking for the OH tonight.
I have bought some Kobe steak from a butcher and family friend, apparently whoever looked after the cows used to massage them?! Marbling Is great, apparently, sounds hard to me!!!
Anyway, it was more than ive spent on steak before so i want to make sure i dont screw it up.
Usually, I will just punch the meat for a bit, season with salt and pepper and chuck it in a hot frying pan for a min or so each side (we like it rare) but would appreciate any pearls of wisdom.
I have bought some Kobe steak from a butcher and family friend, apparently whoever looked after the cows used to massage them?! Marbling Is great, apparently, sounds hard to me!!!
Anyway, it was more than ive spent on steak before so i want to make sure i dont screw it up.
Usually, I will just punch the meat for a bit, season with salt and pepper and chuck it in a hot frying pan for a min or so each side (we like it rare) but would appreciate any pearls of wisdom.
AB said:
Cooking for the OH tonight.
I have bought some Kobe steak from a butcher and family friend, apparently whoever looked after the cows used to massage them?! Marbling Is great, apparently, sounds hard to me!!!
Anyway, it was more than ive spent on steak before so i want to make sure i dont screw it up.
Usually, I will just punch the meat for a bit, season with salt and pepper and chuck it in a hot frying pan for a min or so each side (we like it rare) but would appreciate any pearls of wisdom.
Never turn it more than once... but it sounds like you knew that...I have bought some Kobe steak from a butcher and family friend, apparently whoever looked after the cows used to massage them?! Marbling Is great, apparently, sounds hard to me!!!
Anyway, it was more than ive spent on steak before so i want to make sure i dont screw it up.
Usually, I will just punch the meat for a bit, season with salt and pepper and chuck it in a hot frying pan for a min or so each side (we like it rare) but would appreciate any pearls of wisdom.
Oh yes, never more than once. Although you may be surprised to know that Jamie Oliver suggests turning often!
People suggest different things so always like to experiment. It has been suggested in the past that the use of soy cause in the frying process adds to flavour, but yet to try it. Does anyone have any experience?
I tenderise, season, and then chuck it into the pan for a min each side. I use a small amount of butter in the pan and have it on a high heat until the butter is bubbling before dropping steak in.
Any improvements on this much appreciated :-)
People suggest different things so always like to experiment. It has been suggested in the past that the use of soy cause in the frying process adds to flavour, but yet to try it. Does anyone have any experience?
I tenderise, season, and then chuck it into the pan for a min each side. I use a small amount of butter in the pan and have it on a high heat until the butter is bubbling before dropping steak in.
Any improvements on this much appreciated :-)
Kobe style would normally be a sirloin so I assume it has a decent band of fat on one edge and the rest is lean. That being the case I would very gently fry the fat on it's edge until it rendered out as much as you dare without cooking the meat. Then remove and season it up as you describe. Get the pan red hot and flash either side with a speck of oil. When it's just about there chuck in a knob of butter and turn over a few times. Rest it in a warm oven for 10 minutes under foil before serving.
21TonyK said:
Kobe style would normally be a sirloin so I assume it has a decent band of fat on one edge and the rest is lean. That being the case I would very gently fry the fat on it's edge until it rendered out as much as you dare without cooking the meat. Then remove and season it up as you describe. Get the pan red hot and flash either side with a speck of oil. When it's just about there chuck in a knob of butter and turn over a few times. Rest it in a warm oven for 10 minutes under foil before serving.
Thanks Tony, sounds just like what I was thinking. It does indeed have a decent band of fat but the meat itself looks very lean, I'm extremely excited!
I don't cook Kobe like other steaks. It doesn't work as well with smoking hot pans, and it's always better sliced. The fat has a lower melting point, and if it's cooked too hot or long you'll kill the flavour.
Moderately hot pan, sear each side for a minute tops in a decent butter (don't burn the butter) or render some fat off the side if it's got it, slice, sear the inside. I season the pan a leave the steak alone, but that's personal preference. I've had it in the US where they've salted every side and peppered one which was pretty nice, but I prefer leaving it alone.
It depends on the steak really though. I've never seen decent Kobe / Wagyu in the UK
Moderately hot pan, sear each side for a minute tops in a decent butter (don't burn the butter) or render some fat off the side if it's got it, slice, sear the inside. I season the pan a leave the steak alone, but that's personal preference. I've had it in the US where they've salted every side and peppered one which was pretty nice, but I prefer leaving it alone.
It depends on the steak really though. I've never seen decent Kobe / Wagyu in the UK
I will be slicing it once it's cooked.
So many things to consider. This meal at home is costing me a similar amount to a half decent meal out, so i want it to be nice.
Will let you know the results!
Whether or not this is decent Kobe, i dont know, as I've never bought it for home consumption before. It certainly looks excellent and im told the farmer used to massage the cow and only let it eat certain things. I forgot what though.
Apparently slaughtered in Kobe, Japan?
Probably won't notice the difference, neither will the OH but im still excited to try it.
So many things to consider. This meal at home is costing me a similar amount to a half decent meal out, so i want it to be nice.
Will let you know the results!
Whether or not this is decent Kobe, i dont know, as I've never bought it for home consumption before. It certainly looks excellent and im told the farmer used to massage the cow and only let it eat certain things. I forgot what though.
Apparently slaughtered in Kobe, Japan?
Probably won't notice the difference, neither will the OH but im still excited to try it.
Just to add my 2p, I was told not to cook Kobe/Wagyu over a searingly high heat. The marbling needs to render out over a medium to high heat. I have some at home but not cooked them yet.
Hope this doesn't confuse the situation, I don't want you to ruin them.
Having said that, I'll let you be the guinea pig.
Good luck!
Hope this doesn't confuse the situation, I don't want you to ruin them.
Having said that, I'll let you be the guinea pig.
Good luck!
Went brilliantly thanks.
OH reckons it was the nicest steak she'd ever had and I'd tend to agree. I'm in the office and pics at home but really enjoyed it.
She made a lovely king prawn with mango type thing to start and a fantastic fruit topped cheese cake for desert. Drank it with Amaretto which is 'our drink'.
I was nervous but it worked well!
OH reckons it was the nicest steak she'd ever had and I'd tend to agree. I'm in the office and pics at home but really enjoyed it.
She made a lovely king prawn with mango type thing to start and a fantastic fruit topped cheese cake for desert. Drank it with Amaretto which is 'our drink'.
I was nervous but it worked well!
AB said:
Went brilliantly thanks.
OH reckons it was the nicest steak she'd ever had and I'd tend to agree. I'm in the office and pics at home but really enjoyed it.
She made a lovely king prawn with mango type thing to start and a fantastic fruit topped cheese cake for desert. Drank it with Amaretto which is 'our drink'.
I was nervous but it worked well!
Pics or you burnt it lolOH reckons it was the nicest steak she'd ever had and I'd tend to agree. I'm in the office and pics at home but really enjoyed it.
She made a lovely king prawn with mango type thing to start and a fantastic fruit topped cheese cake for desert. Drank it with Amaretto which is 'our drink'.
I was nervous but it worked well!
The only place I have found to buy Wagyu in London is Keevil and Keevil on Smithfield Market. Or you can order it from them online at Keevil and Keevil - you have to wait a few days for delivery but it is a-may-zing!
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