Dmnkly wrote:ronnie_suburban wrote:I'm not exactly sure what I'll do with it, but I don't foresee throwing it on the Weber, as is. I'm thinking about slicing it thin and searing it briefly. I'll report back after I actually taste it.
If you haven't yet cooked it up, for the love of god, Ronnie, do NOT throw that on the Weber. That'll destroy it. Go with a pan and think thin, hot and fast. Or raw
Well, apparently great minds think alike.
I decided to slice it into thin planks and sear them briefly in a very hot pan. I only added a bit of kosher salt to the meat and used no oil at all in the pan. Some super thin pieces, I cooked only about 10 seconds per side. The one pictured below got about 40 seconds on each side before I sliced it in half (for the camera) and ate it with some Thai-style green papaya salad . . .
With apologies to Dave Zier, this was the best beef I've ever eaten. It was not only intensely flavorful but also remarkably tender. Even the aroma it left behind in my kitchen is a top 10. It's milder in flavor than prime, aged beef but a bit more intense. I assume this is because of marbling in the meat.
The last bite was very sad. If I ever were going to become a vegetarian, this would probably be good time to do so. Fortunately, I will do nothing quite so rash. After we ate it, I called my friend to thank him again for hooking us up. It seems there may be a bit more of this product in the pipeline. Naturally, he gave me this initial taste for free and now I am helplessly hooked on kobe. He'll be able to name his price.
=R=
Same planet, different world