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Kobe steak?

cookingdude555cookingdude555 Posts: 1,000
edited 1:25PM in EggHead Forum
I picked up a Kobe strip steak today for $20/lb, and I am going to grill it tomorrow. I have done prime numerous times, but never Kobe. Are there any tips or differences that I should know about? I am sure many of you good people out there have tried it and could impart your wisdom. Thanks!

John - SLC, UT

 Webers, Eggs, Bubba Keg, Smokin-It #3, Blackstones


  • CrimsongatorCrimsongator Posts: 5,791
    Cook it just like you normally would.
  • cookingdude555cookingdude555 Posts: 1,000
    Awesome, thank you. Can't wait for lunch.

    John - SLC, UT

     Webers, Eggs, Bubba Keg, Smokin-It #3, Blackstones

  • FLbobecuFLbobecu Posts: 309
    Crimsongator wrote:
    Cook it just like you normally would.

    I wouldn't, as true Kobe/Wagyu tends to cook a little faster.

    I would flip the steak much more often, and also check temps often.

    Just my $.02

    Let us know how it turns out, and any/all pictures are more than welcome. :)
  • chrisnjennchrisnjenn Posts: 534
    I agree. Kobe or Wagyu (which is what you probably have), cooks faster and needs to be turned more. You certainly don't want to burn an expensive steak like that.
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