American Kobe Steaks

Unknown

I received and small windfall of cash from work and decided to buy a small assortment of Kobe beef from Harrell Ranch. I have never had this quality of steaks before and don't want to mess it up. I have a gas Broilmaster grill and an Egg. I use both but have much more experience with steaks using the gas grill. I use the Egg primarily for slow smoking/bbq and really enjoy the taste.[p]Should I risk grilling the steaks on the Egg? Is it worth it? Fast high temp grilling does not impart much of a "smoke" flavor.[p]Anyone have suggestions?

KevinH

redwine,[p]I think the only responsible thing you can do is to cook half of them on the Egg and half on the Broilmaster. Then report back your results.[p]I really think your best possible results would come from grilling them over lump on the BGE. But since you haven't practiced on cheaper cuts of steak, you are asking for trouble.

usa doug

redwine,
You are not going to get any hickory smoke out of a gas grill unless you add chips or chunks. By the time you get any smoke in the steaks they will be over cooked. I would go with the ceramic cooker. Steaks are one of the meats that a ceramic cooker does best. [p]usa doug

Mark Backer

redwine,[p]After researching the Kobe beef, I wouldn't dare condescend to tell you how to prepare it. But my thought is that if you've gone to all the trouble and cost to get the best beef the world has to offer, you really ought to try at least half on the best beef cooker in the world. [p]Even if you don't want to TRex or even the 750 degree sear on each side and then close the vents to finish, remember that the Egg is still, if nothing else, the best grill you can find. [p]My brother in law just slapped on some ribeyes on the Egg with the lid open and tended to them Friday night and they were amazing. [p]Good luck and let us know how it works out.

Bobby-Q

redwine,
The original Kobe is from Japan, what do you think they use to cook them?[p]Actually they use these little Hibachi like grills that cook at about 800 degrees, but they are coal fired, not gas. Gas is too wet to cook steaks really.[p]Just my opinion

ravnhaus

redwine,
This one is a no brainer!
The Egg is the only way to go with such a worthy cut of meat.
Although many here are in favor of the nuclear high temp methods my approach would be a little more conservative. I would get mine fired up to a well established 450° or so with some smoking chips of choice. I like to cook at a raised position from the standard grill position (medium egg) over direct coals. About five min. or so per side with the lid closed for a medium rare.
That particular cut might lend itself to rare quite well. What ever you do, don't overcook.

Unknown

redwine,[p]Thanks for all the suggestions. I am still waiting for the package. I should have been here today. I hope it is not lost. [p]I will let you know. I am getting eight steaks (2 each of filet, NY strip, ribeye and sirloin). I think I will try to keep the temps lower than 700 for the first ones and elevate the grill.. I know that filets are more forgiving and even a grey filet is better than a rare sirloin (for normal choice grade steaks).