I just wanted to drop some notes about where to score excellent Kobe/Wagyu steaks and ask some questions about other's experinces cooking this wonderful beef on the egg.
1) Where to find it - unfortunatley I have had some bad experinces with online meat purchases. Frozen Kobe just doesn't taste the same and you have no control over the cut of meat they send you. Thank god for Central Market. They typically carry several cuts of Kobe (ribeye, strip, filet, you name it). It is fresh and reasonably priced, I highly suggest you take a look if you have a Central Market near you!
2) How to cook it - I have tried many methods (diffent timing, temps, etc..) and have ruined a couple of steaks in the process. The times I got it right - nothing else like it, the best beef I have ever tasted! The times I got it wrong - tough and no good! Kobe requires the perfect touch and I was wondering if anyone has any tried and true methods for cooking 1" to 1.5" thick Kobe steaks on the egg? Here is how I have achieved the best results:
1) 1" to 1.5" thick Kobe strip or filet
2) rub with freshly ground green peppercorns, kosher salt and garlic butter
1) fill with lots of coals (approx 6" from grilling surface)
2) wait till egg reaches 650 or so
3) place cast iron skillet on grill surface and let heat for 10 minutes (very important - you must use the skillet, don't use the standard green egg grate or all that lovely fat will melt off and you will be sorry!)
4) add buttter and garlic slices to the skillet
5) remove garlic slices after they turn golden (keep for later if you wish)
6) add steaks and sear each side for 2 minutes (make sure you are using the cast iron skillet!)
7) use tongs to sear the sides of the steak also
8) Optional step - butterfly and sear the butterflied surfaces
8) shut down egg and let steaks cook on standard grilling surface for another 3 minutes (if you butterflied make sure you skip this step or your steaks will be dry!)
9) serve and experience the Kobe!
like no other beef on earth! If anyone else has any Kobe cooking tips with the egg please share! Thanks.