Ever wonder what the most expensive cut of beef is? Same here, so we did the research.
If you’re not a meat lover, turn away now. This is about to go thigh-deep.
There are a few steaks that take “good” to a whole new level! That’s right, we’re talking about the most expensive cut of beef: Kobe beef.
You know how Champagne ONLY comes from the French wine-producing region of Champagne? Kobe beef is exactly the same! Only the steak from Wagyu cows raised and treated in Kobe, Japan is able to be called true “Kobe beef.” Everything else is just “Wagyu.”
(note: Wagyu steak is still amazing, but it’s not quite up to par with true Kobe beef.)
What makes Kobe beef so special? First of all, it comes from Japan, which means that it has traveled a LONG way by the time it ends up on your plate. Second, the steaks come from Wagyu cows that drink one beer every day, eat special grain fodder, and are given massages on a daily basis. The result is a cow that has a very high body fat content– meaning the steaks are beautifully marbled (a good fat to meat ratio), tender, and flavorful.
You can pay around $150 for a single pound of Kobe beef. Compare that to your average price of $5 to $10 per pound of average quality steak, and you can see why Kobe beef is such an exclusive luxury.
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If you are fortunate enough to get your hands on a proper Kobe steak, be VERY respectful when cooking! You can’t just throw it on the grill like you would a regular steak, but you have to cook it exactly right–or else risk spoiling the meat!
How should you could your Kobe beef? Let’s keep in mind that this is the most expensive cut of beef money can buy, so if you ruin it, it’s a national disaster.
Step 1: Heat the grill. You’ll want to get the grill to at least 500 degrees. Some recipes call for 600 degrees or higher, but that may be unnecessary. If you’re cooking on a gas grill, 500 degrees is just right. You shouldn’t be able to keep your hand over the grill for more than a second.
Step 2: Rest and season the meat. First off, NEVER cook cold or frozen steaks. Ever! The steak should be allowed to rest and come to room temperature before you touch it. To season the meet, you need nothing more than a sprinkling of salt and pepper. Anything else will drown out the taste of the meat itself. Apply a light coating of oil to give the steaks a nice sear.
Step 3: Place the steak on the grill. You’ll have to set your watch for this part, as you want to count EXACTLY 1 minute per side for a rare steak, and 2 to 3 minutes per side for a medium steak. 2 minutes per side is ideal for a medium-rare steak, the perfect way to eat true Kobe beef.
Why is the cook time so short? Simple: the high fat content. Kobe beef is high in unsaturated fat, which isn’t as thick or dense as saturated fat. The fat melts more quickly, meaning the center of the steak will cook more quickly. You won’t need as much time to get the steak perfectly juicy and dripping!
Step 4: Rest and serve. The steak should sit on a tray for 5 minutes after cooking. Cover with tin foil to keep the heat trapped inside, and serve once well-rested.
