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Kobe steak?
cookingdude555
Posts: 3,188
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!
Comments
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Cook it just like you normally would.
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Awesome, thank you. Can't wait for lunch.
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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. -
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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