Us Kobe Beef Dinner Only Recipe

Name: ktown korean bbq sushi and hotpots US Kobe Beef Dinner Only Recipe
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 each US Kobe-style beef ribeye or strip steak (well-marbled), 10–12 oz (choose 1 steak per serving); 1.5 tsp Coarse sea salt or kosher salt; 1 tsp Freshly ground black pepper; 1 tbs Neutral high-smoke-point oil (grapeseed or canola); 1 tbs Unsalted butter; 2 cloves Fresh garlic cloves, smashed; 2 sprigs Fresh thyme or rosemary sprigs; 0.25 cups Red wine (Pinot Noir or Cabernet) or beef stock (for non-alcoholic); 1 tbs Shallot, finely minced; 1 tbs Unsalted butter (cold, for mounting sauce); 0.25 tsp Salt; 0.125 tsp Freshly ground black pepper; 0.25 tsp Flaky sea salt (for finishing); 1 tbs Microgreens or chopped parsley

Inspired by ktown korean bbq sushi and hotpot

Time45m

Serves1

Premium marbled beef with exceptional tenderness.

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Ingredients

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Kobe-style Beef

1 each US Kobe-style beef ribeye or strip steak (well-marbled), 10–12 oz (choose 1 steak per serving)

1 1/2 tsp Coarse sea salt or kosher salt

1 tsp Freshly ground black pepper

1 tbs Neutral high-smoke-point oil (grapeseed or canola)

1 tbs Unsalted butter

2 cloves Fresh garlic cloves, smashed

2 sprigs Fresh thyme or rosemary sprigs

Simple Finishing Sauce (optional)

1/4 cups Red wine (Pinot Noir or Cabernet) or beef stock (for non-alcoholic)

1 tbs Shallot, finely minced

1 tbs Unsalted butter (cold, for mounting sauce)

1/4 tsp Celtic sea salt

1/8 tsp Freshly ground black pepper

Optional Garnish

1/4 tsp Flaky sea salt (for finishing)

1 tbs Microgreens or chopped parsley

Method

Kobe-style Beef

Bring steak to room temperature

Remove the steak from the refrigerator 30–45 minutes before cooking so it reaches near room temperature. Pat both sides thoroughly dry with paper towels; dry surface ensures proper sear.

Season

Evenly sprinkle 3/4 to 1 1/2 teaspoons coarse salt across each side (use closer to 1.5 tsp if the steak is thicker than 1.25 inches). Grind and lightly press about 1/2 to 1 teaspoon freshly ground black pepper on each side. Press gently so seasoning adheres but does not tear the meat.

Preheat pan

Place a heavy skillet (cast-iron preferred) over medium-high heat and let it heat for 4–6 minutes until very hot but not smoking. Meanwhile, add 1 tablespoon neutral oil to the pan right before adding the steak.

Sear the steak

When the oil shimmers, place the steak in the pan away from you. Sear without moving for 2.5–3 minutes to form a deep brown crust (for a 1–1.25 inch steak). Flip and sear the second side 2–3 minutes. Use the edge of the steak in the pan to render any fat along the perimeter for ~30–60 seconds if present.

Finish with butter and aromatics

Reduce heat to medium. Add 1 tablespoon unsalted butter, 2 smashed garlic cloves, and 2 sprigs of thyme or rosemary to the pan. As butter melts, tilt the pan slightly and spoon the melted butter and aromatics over the top of the steak (baste) for 30–60 seconds to add flavor and help finish cooking. Continue basting until internal temperature reaches desired doneness: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare. Expected finishing time with basting: additional 1–3 minutes depending on thickness.

Rest the steak

Transfer the steak to a warm plate or cutting board and tent loosely with foil. Rest for 5–7 minutes (for a 10–12 oz steak) so juices redistribute. While resting, residual heat will raise internal temperature ~3–5°F.

Slice and season

If serving sliced, cut against the grain into 1/4-inch slices. Taste and finish with a light sprinkle (about 1/8–1/4 tsp) of flaky sea salt and a pinch of freshly ground black pepper if desired.

Simple Finishing Sauce (optional)

Deglaze

After removing the steak, keep the pan over medium heat. Add the minced shallot and sauté in the pan drippings for 30–45 seconds until softened but not colored. Add 1/4 cup red wine or beef stock to deglaze, scraping up browned bits with a wooden spoon. Let reduce by half (about 2–3 minutes).

Mount the sauce

Remove the pan from heat and swirl in 1 tablespoon cold unsalted butter until the sauce becomes glossy and slightly thickened. Season with 1/4 teaspoon salt and a pinch (1/8 tsp) of black pepper. Taste and adjust seasoning. Spoon sauce over the sliced steak or serve on the side.

Plating & Garnish

Place the whole steak or arranged slices on a warm plate. Drizzle a small amount of the finishing sauce if using. Sprinkle microgreens or chopped parsley and a small pinch (about 1/4 tsp) of flaky sea salt as a final touch. Serve immediately.