stinemates
Senior Cook
I am so excited...
Look whats coming up to room temp on my kitchen table:
Look whats coming up to room temp on my kitchen table:
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Kobe Beef Ribeyes
- Thread starter stinemates
- Start date
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Andy M.
Certified Pretend Chef
Sorry, can't see the pics.
OP
OP
stinemates
Senior Cook
Hmm, I'll have to host them on my own. Sorry about that. One moment 
The images have now been updated.
The images have now been updated.
DramaQueen
Head Chef
I can't see the pics but if the title of the thread is any indication there should be some Kobe rib eye steaks there.
My husband and I splurged at a high end restaurant one day and had Kobe hamburger. If your steaks are half as good as the burger you're in for a real treat. It was the most delicious, richest meat I have ever tasted. Hope the pics come through.
My husband and I splurged at a high end restaurant one day and had Kobe hamburger. If your steaks are half as good as the burger you're in for a real treat. It was the most delicious, richest meat I have ever tasted. Hope the pics come through.
OP
OP
stinemates
Senior Cook
Information about Kobe beef can be found on wikipedia:
Kobe beef - Wikipedia, the free encyclopedia
Basically, what sets it apart from other beef is the fat content / marbling. You can see the amount in the piece I photographed. This is American Kobe beef, the stuff imported from Japan has even more marbling.
Kobe beef - Wikipedia, the free encyclopedia
Basically, what sets it apart from other beef is the fat content / marbling. You can see the amount in the piece I photographed. This is American Kobe beef, the stuff imported from Japan has even more marbling.
deelady
Executive Chef
May I ask what you had to pay for them??
They look lovely! Hope you don't over cook that prized piece of meat!!
They look lovely! Hope you don't over cook that prized piece of meat!!
OP
OP
stinemates
Senior Cook
I cook them often. They spend about 11-12 minutes being cooked.
How I cook them:
S&P to room temp.
HOT sear until browned, flip, add rosemary butter, throw them in a broiler to finish. While resting, make a sauce which I sometimes use now, but usually save for later.
Serve with a Pinot Noir
I have a supplier really close to my house which also houses a lot of other exquisite meat -- elk, venison, ostrich, alligator, wild boar, bear, etc.
The kobe beef is $24/lb. The piece featured in the photos was $43.
How I cook them:
S&P to room temp.
HOT sear until browned, flip, add rosemary butter, throw them in a broiler to finish. While resting, make a sauce which I sometimes use now, but usually save for later.
Serve with a Pinot Noir
I have a supplier really close to my house which also houses a lot of other exquisite meat -- elk, venison, ostrich, alligator, wild boar, bear, etc.
The kobe beef is $24/lb. The piece featured in the photos was $43.
deelady
Executive Chef
OH MY!!!
Hope you are not enjoying that alone!!
Still in shock!!
ironchef
Executive Chef
Ah, it's American Wagyu. I was going to say that it doesn't have enough marbling to be Kobe from Japan. Where is it from? Snake River Farms?
OP
OP
stinemates
Senior Cook
I only know where I buy it from. Bud's Custom Meats in Penngrove, Ca
It was sooooooooooooooooooo delicious
It was sooooooooooooooooooo delicious
ironchef
Executive Chef
I only know where I buy it from. Bud's Custom Meats in Penngrove, Ca
It was sooooooooooooooooooo delicious
Ah, cool. I did a quick search and it appears that they get their rib eyes from Oregon. They have several farms up there that produce wagyu.
DramaQueen
Head Chef
It is my understanding the true Kobe can only be imported from Japan. The cattle are raised and fed differently than here in the States and that makes the beef taste the way it does.
Your price of $24 per lb. is a good price. The steaks coming in from Japan are in the $35 to $45/lb range. I know my hubby and I paid $16.00 each for the 1/2 lb. burgers - ala carte. It was well worth it ONCE!
Your price of $24 per lb. is a good price. The steaks coming in from Japan are in the $35 to $45/lb range. I know my hubby and I paid $16.00 each for the 1/2 lb. burgers - ala carte. It was well worth it ONCE!
GB
Chief Eating Officer
Yes that is correct DQ. Kobe refers to the location. You can not have Kobe beef from the US just as you can not have champagne from anywhere other than the Champagne region of France. That does not mean that the steaks of sparkling wine will not be delicious of course.
buzzard767
Sous Chef
I lived in Japan for a year and had authentic Kobe beef a few times back when the Yen was fixed at 360 to the dollar (the good old days ). The meat had very good flavor but the largest distinguishing trait I remember was the tenderness. I'm a performance knife guy but the Kobe could have been cut with a butter knife, or spoon, maybe even a finger. I swear it. I wonder what would happen if you took a cut of meat like that and dry brined it as is being discussed in the "reverse sear ribeye" thread? It might be the world's greatest steak or a little pile of charcoal and pink mush....
). The meat had very good flavor but the largest distinguishing trait I remember was the tenderness. I'm a performance knife guy but the Kobe could have been cut with a butter knife, or spoon, maybe even a finger. I swear it. I wonder what would happen if you took a cut of meat like that and dry brined it as is being discussed in the "reverse sear ribeye" thread? It might be the world's greatest steak or a little pile of charcoal and pink mush....
DramaQueen
Head Chef
I can't imagine brining a Kobe rib eye. I think you'll end up with some pretty mushy steak. I don't eat rib eye steaks for that reason. I like a little chew to my steaks so I go with New York Strip. Frankly, I'm not sure beef is a meat you can brine. I see a lot written about bringing poultry and pork but never beef. Is this even done with good results?
GB
Chief Eating Officer
DQ, Buzz is talking about dry brining which is different from regular wet brining. Dry brining would would fine on this, or any, steak.
buzzard767
Sous Chef
GB is correct. Dry brining is an entirely different animal. Dry aging + dry brining + reverse searing = the best steaks I've ever had. Too bad the supermarts don't carry dry aged beef but at least most butcher shops have it.
DramaQueen, lookie here.
DramaQueen
Head Chef
Interesting. I guess I missed that. Now what is the purpose for the brine; to bring out the flavor or to tenderize the meat? Is this a special brine? Can or do you dry brine poultry and pork?
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