Sirloin Kobe

Sirloin Kobe. Those two words go together nicely, don’ they? Now, if you’re in the US, your steak is from a cross-bred steer, most likely a cross of the Wagyu cattle from Japan and the American Black Angus.

One of the farms that market this beef is Snake River Farms. (If you have a chance google Japanese Kobe steaks that you can order online. This is the ultimate in food porn. Different grades are available, prices are steep.)

For all practical purposes, steaks kobe in designation will be American Kobe, but a guy can dream.

The steak that I picked up from the store was indeed Snake River Farms and had a nice marbling. The price, $18.00 per pound, gave me pause.

How should I cook this steak to merit my investment? I know that kobe beef should be cooked to at least medium rare- medium to release the flavorful fats, so no rare steaks this time. But what about the preparation?

Then it came to me- miso . A marinade of miso and sake. Pan fried- I know this is a bbq site, but I didn’t want to risk a char from the sweetness of the sake, and I wanted a pan sauce. So, here we go.

Sirloin Kobe Recipe

Red Miso marinade (click here for the recipe)*

1-2 lbs. Sirloin Kobe steaks approx 1.5” thick

2 Tb. Kentucky bourbon (or brandy or Armagnac)

3-4 Tb.cold butter

*reserve 1/4 cup of marinade for pan sauce

Marinate the American wagyu steaks in miso marinade for 48 hours. Wipe steaks clean. Heat a pan until hot but not smoking. Add 1 Tb. butter and when foaming subsides, add steaks. Sear steaks on both sides for 2 minutes per side Place in a 400 degree oven for 6-8 minutes.

Remove pan, and baste the steak for 1 more minute per side.

Remove steaks to a plate and let rest.

Prepare sauce. Deglaze pan with a bit of water. Put reserved marinade in pan and bring to a simmer. Add bourbon. Bring to a simmer and reduce by a third. Swirl in 4Tb butter.

The sauce should be shiny and beautiful. Put sauce on the bottom of plates, put sliced steak on top and grind a few turns of black pepper. Return from the sirloin kobe page to the bbq recipes for foodies home page

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