Kobe beef ribeye

Hiites

I have always wanted to try Kobe beef and found a little meat market in Trimble, MO that carries it. Picked up some meat there while on vacation and among what I picked up was a ribeye steak.

Seasoned it with some Montreal Steak seasoning, olive oil, soy and wooster sauce.

Seared it over high, direct heat for a couple of minutes on each side. Then put the plate setter in for some indirect heat.

Left it on just a little too long but it still had some pink inside.

It was pretty good but I have to admit that it wasnt worth the price. I'm glad that I gave it a shot though.

Photo Egg

Soy and Woo on a Kobe?
So much liquid on your Kobe
hurts your char and Kobe cooks faster.
Give it another try with a "very" light rub
of EVOO, salt and pepper. Don't pour EVOO on your steak.
Just rub a little in.
Darian

Vincent Chase

I went to this food and wine festival in January and got to try Kobe at one of the stations there, and I could totally see why the prices are so high for it. They had sliced it really, really thin and it was practically raw but I couldn't believe how much flavor it had.

I'm not one of the steak purists who like nothing more than salt and pepper - I love all the flavors you used, and I love making fun sauces or relishes to compliment steaks, but Photo Egg is right on: with a cut as expensive as yours, why bury the natural flavors of the meat? And by the looks of the pic, the ribeye is more well-done than pink so I think you lost a lot of flavor there, unfortunately.

My advice, if you spring for the good stuff again: salt, pepper, and a very quick sear. Anything more than medium-rare and I think you'd be doing yourself an injustice.