Trooper
New member
Yesterday, a friend proudly handed me as a gift, two steaks from Snake River Farms. Kobe Beef. Each one about 9 oz. (WOW check out the marbeling)
I have always wanted to purchase a few and give them a try, but always managed to put it off.
Now I have a location nearby where I can purchase them locally. Look out!
So, instinct tells me to just do them with out much of anything fancy. Maybe just salt & pepper and plop them on the MAK, direct heat 450f or so. Probably rare-meduim rare.
But, for those that have done a few before, how do you prepare them?
I have always wanted to purchase a few and give them a try, but always managed to put it off.
Now I have a location nearby where I can purchase them locally. Look out!
So, instinct tells me to just do them with out much of anything fancy. Maybe just salt & pepper and plop them on the MAK, direct heat 450f or so. Probably rare-meduim rare.
But, for those that have done a few before, how do you prepare them?
