In this post, we’re going to talk about the differences between Japanese Wagyu beef and American Kobe beef. You will also learn some quick tips on how to prepare delicious steak, along with a simple recipe using fried garlic and minimal seasonings.
Take out the large cloves from the head of garlic. Thinly slice them and remove the green core. You can omit this step; however, the core will come out easily from the garlic and burns quickly, which will result in darkening the oil color. Therefore, if you have time, I recommend removing it.
Heat the oil in the frying pan over medium-low heat and fry the garlic until golden brown, then dry on paper towel. Transfer the garlic infused oil into a small bowl.
Remove excess fat and tendons. The fat separates different parts of the rib eye for wagyu so I cut into two parts (middle photo).
Put a generous amount of salt and pepper on the meat.
Heat the frying pan on medium heat and add garlic oil. When the frying pan is hot, but not smoking, it’s ready to cook.
For Wagyu, place the meat and cook for 1.5 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 evenly. Turn over and cook for 1.5 minutes.
For American Kobe, place the meat 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 evenly. Turn over and cook for 2 minutes.
Squeeze some lemon juice and pour the wine.
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.
You can keep the leftovers in an airtight container and store in the refrigerator for 3 days.