Wagyu Beef and American Kobe Beef Steak Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
1
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Calories
1154 kcal
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Course
Main Course
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Cuisine
Japanese
Wagyu Beef and American Kobe Beef Steak Recipe
Description
The recipe begins by carefully preparing garlic slices and removing the green cores to prevent bitterness and burning. These slices are cooked gently in neutral oil until golden, then the infused oil is reserved. A 12 oz wagyu or American Kobe steak is trimmed for even cooking and seasoned simply to allow the meat's natural flavors to stand out.
The pan is heated moderately before adding the garlic oil, ensuring a hot but not smoking surface. The steak is placed carefully in the pan and cooked for approximately 1½ minutes on one side, avoiding disturbance, to form a flavorful crust. The process emphasizes the delicate balance between searing and maintaining the steaks' highly marbled texture.
This steak preparation delivers a tender, juicy beef experience accentuated by the subtle nutty garlic aroma. It is suitable for serving with simple sides that complement the steak's richness without overpowering it, such as roasted vegetables or a fresh salad.
Ingredients
- 1 head garlic (use the large cloves)
- 3 Tbsp neutral oil
- 12 oz wagyu beef (or American Kobe beef)
- 1 lemon
- 1 Tbsp red wine
Instructions
- Gather all the ingredients.
- Select and remove the large cloves from 1 head garlic. Thinly slice them and remove the green core (it will come out easily). You can omit this step; however, the core burns quickly and will darken the oil color. Therefore, I recommend removing it.
- Heat 3 Tbsp neutral oil in the frying pan over medium-low heat and fry the garlic until golden brown. Then, drain them on a paper towel. Transfer the garlic-infused oil to a small bowl.
- Remove the excess fat and tendons from a 12 oz wagyu (or American Kobe beef) steak. The fat separates different parts of the ribeye for wagyu so I cut into two parts (middle photo).
- Sprinkle a generous amount of salt and pepper on the steak.
To Cook the Steak
- Heat the frying pan over medium heat and add the reserved garlic oil. When the frying pan is hot, but not smoking, it’s ready to cook.
- For wagyu beef steak, place the meat in the hot pan and cook for 1½ minutes. Do not touch the meat during this time in order to get a nice sear. You can press the meat down gently to sear it evenly. Turn over and cook for another 1½ minutes.
- For American Kobe beef steak, place the meat in the hot pan and cook for 2 minutes. Do not touch the meat during this time in order to get a nice sear. You can press the meat down gently to sear it evenly. Turn over and cook for another 2 minutes.
- Squeeze some juice from 1 lemon and pour 1 Tbsp red wine into the pan.
- For wagyu, I cut it into bite-size pieces on the frying pan. For American Kobe beef, I took it out and let it rest for a few minutes before slicing the meat, so it’ll lose less juice when slicing.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 1154 kcal
% Daily Value*
| Calories | 1154kcal | 58% |
| Carbohydrates | 20g | 7% |
| Protein | 71g | 142% |
| Fat | 89g | 137% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 26g | 153% |
| Monounsaturated Fat | 32g | 160% |
| Trans Fat | 1g | 50% |
| Cholesterol | 208mg | 69% |
| Sodium | 184mg | 8% |
| Potassium | 1192mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 78IU | 2% |
| Vitamin C | 66mg | 73% |
| Calcium | 104mg | 10% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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