Best way to cook Kobe flat iron steaks

15 years ago

I just got some kobe flat iron steaks for my birthday. I'm afraid to ruin them! I've only ever made steak on the grill, but it's never steak like this. I've read using a grill is a big no-no when it comes to kobe steaks as the fat can start to melt at low temps, and grilling would completely ruin it.

I don't have the best skillets in the world, just an average 12" non-stick skillet.

Anyone cook steak like this? What's the best way to do so? What i've come up with so far is searing it on both sides on a skillet at maybe med-high heat for a few minutes each side.

Sort by:Oldest

Comments (14)

Lars
15 years ago
I've only had them in restaurants, and they were grilled similarly to Korean barbeque - at the table. I think I would cook it on a Hibachi. If you don't have one, it is probably a good investment. My sister used to use hers all the time.

Lars
frank325
Original Author
15 years ago
hmmm anyone else have a suggestion for a way to cook it that doesn't involve me having to buy something new? i honestly wouldn't use that much. i also have one of the slightly larger portable skillets that you plug into the wall, i don't know the real name for those. and an oven obviously.
Related Discussions
ATK steak cooking method
Q
Comments (7)
I finally found the ATK recipe, and it works like a charm. However, it will not make a tough steak tender. Buy a tough piece of meat, cook it perfectly, and it's still tough -- as I found out today with a "special" petite sirloin at $2.99 per pound off regular price at Safeway! (Lord, keep me from Safeway!) The toughest meat I have ever had. But it was beautifully cooked. Here's the recipe: Ingredients: 2 New York strip steaks, at least 1-inch thick Kosher salt 1 teaspoon olive oil, plus 1 tablespoon Freshly ground black pepper 2 nice pats of butter Special equipment: 1 half-size heavy-duty sheet pan 1 wire rack to fit the half-size, heavy-duty sheet pan 1 leave-in meat thermometer How to prepare: 1. In order for this method to work, your steaks should be about room temperature before cooking. Be sure to take your steaks out of the fridge, or from wherever you are storing them, ahead of time. 2. Preheat the oven to 275Ã¯Â¿Â½. 3. Using paper towels, thoroughly pat your room-temperature steaks dry. Season both sides liberally with kosher salt and rub the olive oil all over them. 4. Position the steaks on the wire rack that you have set in the sheet pan. Insert the meat thermometer probe into the center of one of the steaks. You will want the tip of the probe to be parallel to the steak, so the probe should go in the side of the steak instead of sticking straight up. Make sure not to position the probe tip too close to the wire rack or to the top of the steak. Set the timer to go off at 100Ã¯Â¿Â½. 5. When the timer goes off, remove the steaks from the oven. Remove the probe. Heat the remaining olive oil over medium-high heat until the pan is nice and hot, and oil is not quite smoking. Sear the steaks on both sides. You should remove them from the pan when they reach an internal temperature of 125Ã¯Â¿Â½ for rare, or 130Ã¯Â¿Â½ for medium rare. While the steaks are resting, the internal temperature should continue to rise about 5 degrees. 6. Place a nice pat of butter and a good grind of black pepper on each steak before serving. Serve and smile. RB
...See More
Whole Salmon Fillet...... best way to cook it?
Q
Comments (36)
I am much too late to be of any help to starlightfarm with her salmon dinner, but here is a really good recipe for a whole salmon. Salmon Baked in Foil Source: Minneapolis Star Tribune 1 whole salmon, 6-8 lb and cleaned 1 c sliced carrots 1 c sliced onion 1 c sliced celery ½ tsp fresh thyme Salt to taste 8 peppercorns, crushed 1 garlic clove, crushed 1 bay leaf 2 c dry white wine Preheat oven to 400F. Cover a baking sheet with foil. In bowl combine carrots, onion, celery, thyme, salt, peppercorns, garlic, bay leaf and wine. Place cleaned salmon in center of baking sheet, stuff with vegetable mixture and seal foil tightly around salmon. Bake 50-60 minutes or until salmon is opaque in thickest part. Remove from oven and cool. Once cool, remove skin from fish and serve warm or chilled with Hollandaise or your choice of sauce. Makes 8-10 servings. Linda
...See More
How to cook a flank skirt steak?
Q
Comments (18)
Bisteces Rancheros Flank or Shoulder Steaks Braised with Tomatoes, Potatoes & Poblano Peppers From "All About Braising" by Molly Stevens serves 4 to 6 2 mdm poblanos (about 8 oz) 2 lbs Flank steaks Or thin-cut chuck or shoulder Coarse salt and pepper 4 tbsp olive oil 2 mdm white onions 2 garlic cloves, minced 1 tbsp cumin seeds, toasted/ground 1 tbsp coriander seeds, toasted/grounds 28 oz can whole peeled tomatoes, with juice 1 lb small red or white potatoes 2 tbsp red wine vinegar Heat oven to 325 degrees Roast peppers - directly on gas burner until charred, about 8 minutes) Transfer to a mdm bowl, cover. Peel peppers - When peppers are cool enough, slip off the charred skin with your fingers. Slice the peeled peppers open, cut away stems, remove seeds. Cut into 1/4" strips. Set aside. Prep steaks - Lay steak flat on a large cutting surface. With a large knife, cut the steak crosswise into 8 to 10 thin slices, holding the knife at a very steep angle so you are cutting more horizontally than downward. The steaks should be about 1/4" thick, 3" wide, and a long as the flank steak was wide (about 6 inches). Brown steaks - Season the steaks with salt and pepper. Heat 2 tbsp oil in a large skillet over mdm high heat until it shimmers. Add 1/2 the steaks and cook, turning once with tongs, until they develop a ruddy brown exterior, about 3 minutes per side. Transfer the steaks to a large cazuela or shallow, 3 quart, baking dish. Brown the second batch. Add another tablespoon of oil to the pan before adding the steaks. Remove browned steaks to the shallow baking dish Aromatics and braising liquid - When the steaks are browned, pour oil out of the pan. If the skillet is blackened, clean before continuing, but if there is just a chocolate-brown crust of drippings, continue with the skillet as is. Add the remaining tablespoon of oil and heat over mdm-high heat. Add onions, season with salt and pepper, stir and saute until limp and beginning to brown in spots, about 6 minutes. Add the garlic, cumin, and coriander and cook for another minute. Pour juice from tomato can into the skillet. Then break up whole tomatoes with your hands and drop them into the skillet. Season with salt and pepper, stir and simmer the juices to thicken them a bit, about 4 minutes. Taste for salt and pepper and remove from the heat. Braise - Slice the potatoes into 1/8" thick rounds, and layer them over the steaks. Stir the vinegar into the tomato sauce and spoon it over the potatoes. Top with the strips of peppers. Cover the dish tightly with heavy-duty foil and slice it onto the middle oven rack. Braise until steaks and potatoes are fork-tender, but not falling apart, about 1 hour. The finish - Remove the foil, increase oven temp to 375 degrees, and braise until tomato sauce is brown and crusty around the edges, another 20 to 25 minutes. Serving - Carry the dish to the table with thick pot holders, and use a large serving spoon to serve. Enjoy. Ann H.
...See More
Do you cook with cast iron?
Q
Comments (67)
Got reunited with CI several years ago when I found 3 skillets for $1 a piece.... a Lodge, A Griswold, and a Wagner. Could barely read the names on bottoms for the crud but knew they weren't cheap junk from China. I went the quick & dirty route for cleaning them up... and I d mean Q&D. Cheapo spray oven cleaner... SEVERAL application. Once clean some serious seasoning with bacon fat. I was hooked. My collection has grown with all yard sale, flea market and thrift store finds. NOW I have a problem! Most of it has just gotten TOO heavy for me to feel confident cooking with. Also I'm planning on moving in the next 6 months or so... extreme down-sizing. Have at least 3 nicely seasoned skillets. Found a Le Creuset square grill pan, in perfect condition, for $5. One of those Abelskiver (please excuse the spelling) pans and a few "corn" cornbread pans. There are a few pieces I absolutely will take with me. A LARGE round griddle (Wagner or Griswold... would have to go look to be sure... almost a slick as non-stick, perfect for grilled cheese, and makes a good pizza pan for a smallish pie. A muffin/pop-over pan that makes 8. A cute little diamond shaped skillet specifically marked on bottom for an egg. Would love to have someone get them who would LOVE them rather than just donate to a thrift store. Don't have patience/energy/time to deal with trying to sell online. If I could find someone in my area whi might be interested, that's the way I'd prefer to go.
...See More
kframe19
15 years ago
Google gets you a lot of answers.

They all have one thing in common...

VERY hot VERY fast.

A grill or a cast iron skillet, but it's got to be as hot as you can get it, and you can't leave the steak on the heat for more than a minute or so per side.

Kobe steak is mainly eaten seared on the outside and pretty much raw inside.

Otherwise the fat might melt out of the meat and that will just leave you with a tough, tasteless, expensive steak.

If you want your steak cooked a little more, I'd suggest a two cast iron pan treatment:

1. Sear the outside in one pan that is rocket hot.

2. Finish in a second pan that has been heated in an oven at 300 deg. F. After searing, put the steak in the second pan and return to the oven for no more than a couple of minutes.

Then take it out and rest it in foil to allow the juices to set and any residual heat to finish cooking it.

My ultimate suggestion is to take one of the steaks and cut it into several smaller steaks, and experiment on them.
frank325
Original Author
15 years ago
what about broiling in the oven ?
Bumblebeez SC Zone 7
15 years ago
No. Home ovens don't get hot enough. Do fast and quick in a cast iron skillet that is preheated for say, 10 minutes on high. It will smoke. If you have to, buy a cast iron skillet for this at Wal Mart. They are cheap and you need one anyway.
Bizzo
15 years ago
My thought was "quickly" - what Michael said... and, as bumblebeez suggests - no broiler.

Have you had it yet?
kframe19
15 years ago
Beez is right, unless you have a commercial oven or a dedicated salamander, it's not going to get hot enough.

If you cook over charcoal on a grill, don't go with Kingsford.

Look for all natural lump hardwood charcoal. It gets several hundred degrees hotter than briquettes.

And, consider grilling right ON the charcoal. I'm not kidding. By putting the meat directly on the coals you don't get any flare ups. The fat can't get the oxygen it needs to burn.

All you have to do is get a good hot natural lump charcoal fire going, then using a hair dryer, blow the layer of ash off the top (this will also help liven the fire) and flop your steak down.

When that side is done after about a minute, flip it over. Once you do that, you can clean off any charcoal that is sticking to the first side.

Once it's done on both sides, wrap it in heavy foil and leave it rest for 10-15 minutes.
frank325
Original Author
15 years ago
Nope, I'm not having it until tomorrow night. My grill is a gas grill by the way.

I figured I'm going to go to the store tomorrow morning and buy an inexpensive cast iron skillet and do it that way. Any other way I could do it here seems to be thumbs down!
frank325
Original Author
15 years ago
Dinner turned out great! I'm sure if a pro was making them, they could have been better. But these are the best steaks I've ever had in my own home. I got the skillet this morning. Cooked them about 2 minutes each side and let them sit a while. I also made some creamy garlic mashed potatoes which turned out very well (first time making them). And asparagus.

Thought I'd put up a pic of the steaks before they were cooked. Makes your mouth water!
foodonastump
15 years ago
Wow, can you say well marbled?! I'm not familiar with kobe steak and was going to ask what the difference is... Glad it turned out good!
Vivian Kaufman
15 years ago
Wwwwwwwowowowow... Incredible looking steaks! AND my favorite cut, BTW.

I'm glad they were so wonderful. Don't you love it when something new turns out well? My mouth is watering just thinking about it...
Bizzo
15 years ago
Awesome! thanks for the report and the pics! Aren't you glad for CF... would have hated to have you attempt to broil those babies :-)
Bumblebeez SC Zone 7
15 years ago
The steaks look great! I'm glad they turned out well too. Now you have a proper pan for lots of things. I like regular flat iron steaks seared.
frank325
Original Author
15 years ago
Yep, glad I asked. thanks all!

Best way to cook Kobe flat iron steaks

Comments (14)

Lars

frank325
Original Author

Related Discussions

kframe19

frank325
Original Author

Bumblebeez SC Zone 7

Bizzo

kframe19

frank325
Original Author

frank325
Original Author

foodonastump

Vivian Kaufman

Bizzo

Bumblebeez SC Zone 7

frank325
Original Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Best way to cook Kobe flat iron steaks

Comments (14)

frank325Original Author

Related Discussions

frank325Original Author

frank325Original Author

frank325Original Author

frank325Original Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

frank325
Original Author

frank325
Original Author

frank325
Original Author

frank325
Original Author

frank325
Original Author