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. Here in the states it’s call Wigyu or frequently “Kobe Style” beef. What makes this beef unique, in the tremendous amount of marbling (fat) that runs through the steaks. That fat, bring with it a tremendous amount of favor, and a very unique texture. Unfortunately, it’s expensive (can be over $40/lbs) and so I only have it on very special occasions. But everytime I do cook one, I absolutely love it. In this video, I show you how to pan roast a Kobe New York Strip, and serve it along with some simple sautéed mushrooms. It’s a very nice combo, and one that I’m sure you’ll love! Hope you enjoy this steak, as much I do.
Recipe Overview & Keys to Success
Fundamentally, steak is still steak, and I suggest you follow my Five Rules for Perfect Steak, but in addition to those, you’ll want to be aware of the following:
- Kobe steak is super rich because of the high fat content. And while I love all steak, I actually like smaller portions of Kobe, as too much just wears out the pallet. That’s nice, because it’s already so expensive.
- Normally I like my New York Strips medium rare. And I’m splitting hairs here, because while I don’t suggest going to medium, I do think Kobe can use a bit more cooking than USDA prime. The additional fat needs a bit more time to melt and soften, so I like to cook mine for about 1 minute longer than normal.
- Also to help make sure the fat melts, make sure to let the steak come up to room temperature before searing it off.
KOBE STEAK AND MUSHROOMS
Ingredients Kobe Steak (for 2)
- 1 16 ounce Kobe/Waygu New York Strip (serve ½ per person)
- 6 – 7 large king trumpet mushrooms
- 3 tablespoons butter
- 1 sprig rosemary
- Make sure to pull the steak out of the fridge about an hour before you want to cook it
- About 20 minutes before cooking, season both sides with salt and pepper and preheat your oven to 450 degrees
- 10 minutes before you start the steak, start cooking the mushrooms
- I like to slice them in half the long way (but you can dice them), while I bring a sauté pan up to temperature over med-high heat
- Coat the pan with olive oil, and toss in the mushrooms. Season with salt and pepper, and toss the mushrooms a few times to coat
- Allow the mushrooms to cook on one side until browned, and then flip them over to brown the other side
- Put a separate, heavy bottomed skillet on high heat for the steak, and bring it to temperature until it just starts to smoke
- Coat with a thin layer of olive oil, and lay in the kobe steak. Turn the heat down to med-high and allow it to sear for about 3-4 minutes depending on thickness
- Check back on the mushrooms, which you can turn to low heat if they are cooked, and hold to the side
- Turn the steak over (this is the first turn, don’t mess with it before), to sear the other side, and move it into the pre-heated oven with the butter and rosemary added to the pan
- Allow it to cook in the oven for about 3 min and then remove back to the stove top
- Tilt the pan so the melted butter collects to one side, and use a spoon to drizzle it over the top of the steak. Repeat 5 – 8 times, and then remove the steak to a holding pan to rest.
- After 3 – 5 minutes (again depending on thickness of the steak) the meat is ready to served. Either cut in half and serve two portions, or cut half inch slices, and serve fanned out on a warm plate.
- Garnish with the sautéed mushrooms, and drizzle with a bit more of the rosemary butter from the pan
Wine Recommendation For Kobe Steak:
For this “king of steaks”, I think you need to go with the king of red wines Cabernet Sauvignon. The heavy, full bodied flavors will stand well to the red meat, and rosemary sauce. And the flavorful fat in the steak will help lubricate the dry mouth feel the tannin in the red wine produces. It’s a food and wine pairing made in heaven.