What's the best way to cook kobe?

[LauraMax]

I swear, I just cannot get this right! I usually broil my steaks w/some kind of marinade. Last night I made a kobe steak & the first time I checked it, it was bloody. Four minutes later, it was overdone & resembled the proverbial shoe leather. This happens to me every single time I try it.

Is there something about kobe I need to know? Or should I just give up & stick to American cows?

 

[jloewe]

I would think the US Olympic Basketball team would have to be contacted, then perhaps the LA Lakers, and then, maybe Mrs. Bryant...

Seriously, Laura, I will ask the owner chef of the restaurant inside the hotel I work at when he comes in today.

 

[LauraMax]

EW! Please tell me you didn't go there!

Thanks Jerry.

 

[jloewe]

Chef's reply..

hey, Laura..I just spoke with the chef...here's the deal on Kobe..it has such a high fat content, that about 1 minute per side is all you need. he actually told me you can eat Kobe raw, like sushi.

After a few minutes, when it becomes overcooked, it basically becomes Salisbury Steak is what he said.

 

[LauraMax]

NO WAY!!!!!!!!! Here I thought it was super lean.......I mean, you could not see any fat at all on this baby!

Oh well, that's a good enough reason to stay away from it then. Thanks gain Jer!

 

[jloewe]

NO WAY!!!!!!!!! Here I thought it was super lean.......I mean, you could not see any fat at all on this baby!

Oh well, that's a good enough reason to stay away from it then. Thanks gain Jer!

You know, Laura, I thought exactly the same thing you did, that Kobe was super-lean..in fact, it is not, it has an incredibly high fat content, which is what helps I'm sure to give it great flavor. I had always felt that Kobe was highly regarded because of it's great taste while being healthy at the same time.

I do love an occasional Kobe Burger from the restaurant, but I eat more Bison filets now when I want meat.

 

[jloewe]

NO WAY!!!!!!!!! Here I thought it was super lean.......I mean, you could not see any fat at all on this baby!

Oh well, that's a good enough reason to stay away from it then. Thanks gain Jer!

I doubt it was Kobe that you actually had if you couldn't see any fat on it!

 

[FourAM]

LauraMax

How do you check your steak? If you are cutting into it you are letting the juices out and that will dry it out...If you make a soft fist with your hand with you thumb tip at you fore finger knuckle and touch that soft meaty part of your hand that is now imediately to the left of your thumb if using your left hand then depending on how tight you make the fist and feel that part of your hand is the different degrees of doneness. Soft being rare all the way up to tight being overdone or some say well done. I hope this is not confusing and helped some.

Rachel

 

[crazystepr]

LauraMax

How do you check your steak? If you are cutting into it you are letting the juices out and that will dry it out...If you make a soft fist with your hand with you thumb tip at you fore finger knuckle and touch that soft meaty part of your hand that is now imediately to the left of your thumb if using your left hand then depending on how tight you make the fist and feel that part of your hand is the different degrees of doneness. Soft being rare all the way up to tight being overdone or some say well done. I hope this is not confusing and helped some.

Rachel

Um, W.H.A.T.??????

Just kidding--thank you for that explanation. I'm just not the brightest bulb on the tree and my mind is going in circles after reading that!!

Lucky for me I never cook beef! Chicken is SOOOOOOOOOOOOO much easier.

 

[fitdeb]

Hi Laura,

I agree with Jerry, if you did not see any marbling then it is doubtful that it was genuine Kobe beef. Kobe is highly marbled with very white fat (the cattle has little room to move so they have a high density of fat versus lean muscle.

Also when grilling beef or pork remember to take it off the heat prior to it reaching the desired doneness. Allow it to rest under a tin-foil tent for about 10 minutes. Carry-over cooking will finish the meat. Invest in a meat thermometer that allows you to set the internal temp and then sounds an alarm when that temp is reached. I bought mine at WilliamSonoma and I just love it.

Debbie Russo

 

[crazystepr]

The cattle has little room to move so they have a high density of fat versus lean muscle.

Debbie Russo

OMG how sad!!! I'm not even a vegetarian but I wish I was. Poor things aren't given any room to move?!?!?!?

Ok, sorry for hijacking. That just really bothers me.

 

[fitdeb]

True Japanese Kobe-beef is raised in some fairly disgusting conditions. I read an article about it in Gourmet (or Food & Wine - I can't remember). The writer was some famous foodie who after visiting a Kobe "ranch" in Japan has refused to ever eat it again.

At the risk of grossing everyone out, the cattle pretty much stand in their own filth every day. However, they probably don't care because they are feed large doses of sake and given daily massages (not sure if geisha are involved ).

If you think about it, one of the reasons that game meats are so lean is because of the level of activity (and lower caloric intake) of the animal. If you cram food down an animal's throat and restrict their activity, you will get an obese entree.

Yummy are you hungry yet?

Debbie Russo

 

[FourAM]

Ok maybe I shouls always reread my posts. I think I confused myself reading that. But since I knew what I was saying it totally made sense to me