Have you ever tried to figure out how to cook steak that is unusually large? Like a filet mignon that's over two inches thick? Or one of those huge "Cowboy" steaks or "Tomahawk" steaks?
All orders are vacuum-packed and priority shipped in insulated coolers to ensure our quality standards and your satisfaction. When cooked, this provides for a wonderfully rich and fulfilling experience. Add liberal pinches of sea salt into the hot pan before adding the Wagya steak.
Here are my top tips for a pan seared steak that is caramelized on the outside, and juicy in the middle. We make a lot of steak in our house, and because we live in the Northeast, outdoor grilling is out of the question for much of the year. I recently experimented with a few of them to see if I liked new methods better.
Kobe beef is a special kind of beef that comes from Wagyu cattle that were originally raised on the mainland of Asia. They were later transported to Japan, where they lived in the Kobe region. The cattle are pampered and massaged to encourage the growth of fat, resulting in an exceedingly tender and flavorful steak.
The marbling in Grass-fed wagyu makes it very forgiving. It is at its juiciest and most tender when the fat is melted throughout the meat, so we recommend cooking it medium rare to medium. Here are a few simple tips to help you on your way.
You will also learn some quick tips on how to prepare delicious steak, along with a simple recipe using fried garlic and minimal seasonings. Japanese Miyazaki Wagyu and American Kobe Steak prepared with minimal seasoning and paired with fried garlic. Simply divine! There are different marbling system used by the US and Japan.
Kobe steak is literally and figuratively a different bread of steak. The steaks come from the Kobe bread of cattle, and Kobe itself is trademarked to beef coming from Japan. What makes this beef unique, in the tremendous amount of marbling fat that runs through the steaks.