Kobe Steak

Recipe Serves Four (4)

Cook Time: 30 min

Ingredients

• 16 ozs Texas T Kobe New York Strip, serve ½ per person

• 6 trumpet royale mushrooms

• 3 tbsps butter

• 1 sprig rosemary

Directions

• Make sure to pull the steak out of the fridge about an hour before you want to cook

• About 20 minutes before cooking, season both sides with salt and pepper and preheat your oven to 450 degrees

• 10 minutes before you start the steak, start cooking the mushrooms

• Coat the pan with olive oil, and toss in the mushrooms (whole or sliced). Season with salt and pepper, and toss the mushrooms a few times to coat

• Allow the mushrooms to cook on one side until browned, and then flip them over to brown the other side

• Put a separate, heavy bottomed skillet on high heat for the steak, and bring it to temperature until it just starts to smoke

• Coat with a thin layer of olive oil, and lay in the kobe steak. Turn the heat down to med-high and allow it to sear for about 3 - 4 minutes depending on thickness

• Check back on the mushrooms, which you can turn to low heat if they are cooked, and hold to the side

• Turn the steak over (this is the first turn, don’t mess with it before), to sear the other side, and move it into the pre-heated oven with the butter and rosemary added to the pan

• Allow it to cook in the oven for about 3 min and then remove back to the stove top

• Tilt the pan so the melted butter collects to one side, and use a spoon to drizzle it over the top of the steak. Repeat 5 – 8 times, and then remove the steak to a holding pan to rest.

• After 3 – 5 minutes (again depending on thickness of the steak) the meat is ready to served. Either cut in half and serve two portions, or cut half inch slices, and serve fanned out on a warm plate.

• Garnish with the sautéed mushrooms, and drizzle with a bit more of the rosemary butter from the pan

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