Wagyu Beef and American Kobe Beef Steak Recipe

Instructions

1. Gather all the ingredients.
2. Select and remove the large cloves from 1 head of garlic. Thinly slice them and remove the green core (it will come out easily). You can omit this step; however, the core burns quickly and will darken the oil color. Therefore, I recommend removing it.
3. Heat 3 Tbsp neutral oil in the frying pan over medium-low heat and fry the garlic until golden brown. Then, drain them on a paper towel. Transfer the garlic-infused oil to a small bowl.
4. Remove the excess fat and tendons from a 12 oz wagyu (or American Kobe beef) steak. The fat separates different parts of the ribeye for wagyu so I cut it into two parts (middle photo).
5. Sprinkle a generous amount of salt and pepper on the steak.
6. Heat the frying pan over medium heat and add the reserved garlic oil. When the frying pan is hot, but not smoking, it's ready to cook.
7. For wagyu beef steak, place the meat in the hot pan and cook for 1½ minutes. Do not touch the meat during this time in order to get a nice sear. You can press the meat down gently to sear it evenly. Turn over and cook for another 1½ minutes.
8. For American Kobe beef steak, place the meat in the hot pan and cook for 2 minutes. Do not touch the meat during this time in order to get a nice sear. You can press the meat down gently to sear it evenly. Turn over and cook for another 2 minutes.
9. Squeeze some juice from 1 lemon and pour 1 Tbsp red wine into the pan.
10. For wagyu, I cut it into bite-size pieces on the frying pan. For American Kobe beef, I took it out and let it rest for a few minutes before slicing the meat, so it'll lose less juice when slicing.
11. You can keep the leftovers in an airtight container and store in the refrigerator for 3 days.