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Steak dinner night!  Rather than spend a weeks worth of my paycheck out at a restaurant, I have braved the art of cooking good steaks right in my own little kitchen. The best part about a good steak is that all you need is a little salt and pepper, butter and heat. Pan searing the steaks in a heavy bottom skillet is the next best alternative (and in some cases a better alternative) to the traditional outdoor grill. A great place in the Boston area to pick up some great cuts of meat for good prices is the Meat House. This butcher/deli has everything from amazing sweets to hoppy beer and fresh vegetables, both raw and prepared–all under one roof. For a nice night in…this is the place to go for some perfect bites!

Ribeye Study:  Kobe Ribeye vs. American Ribeye

Two perfect cuts of meat at just below room temperature–if the meat is too cold it will cook unevenly. Have the cast iron skillet heating on high heat (you want the pan to be very hot to get a nice char on the outside). Once the pan is hot, drop a pat or two of butter (about 1/2 Tbsp) and swirl around to coat the bottom of the pan. Do not leave the butter in the hot pan too long or it will burn. Immediately add the meat to the hot, buttered skillet.

Cook on one side for approximately 2-3 minutes, turn and cook on the other side for another minute on high then lower the heat to medium/high heat and cook for 2 minutes more. The steak will be medium rare (to rare in some parts) which is perfect for these fine cuts of meat. If the steaks are too rare for your taste–pop into a 350 degree oven for 5 minutes and cook until desired doneness. Serve hot and enjoy!

Warning: with the Kobe beef–the more rare the better, just heated through with the fat just beginning to melt is best–anything more is just a crime (or waste of a fine cut of meat).

The verdict: I am definitely a fan of the rich, buttery Kobe; but the American Ribeye was one of the best I’ve ever had (great texture and a stronger meaty flavor). Either one is a winner–and with the ease of the skillet cooking method–I’d pick this over restaurant steaks any day!

Kobe Ribeye Steak

American Ribeye Steak

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