From a Kobe Beef Specialist
steak recipe

Tatsuya secret! steak recipe

Steak is simple and exciting!

You don't have time to get lost.
I can't describe the pleasant feeling when the inside is burnt pink.
I often hear that it's difficult to bake at home, but if you know the right timing to turn it over, you'll be fine!
Please enjoy the juicy meat juice.

Guru's Point

Part 1.
Bring to room temperature before baking!

Part 2.
Flip only once!

Part 3.
Don't you think "rare" means raw inside? Not really.
The faint pink color is a good finish.

Ingredients (for 4 people)

2 pieces of Kobe beef steak
1 bag of bean sprouts
2 cloves of garlic (sliced)
Beef tallow (Japanese beef)
*Even if the meat is not wagyu beef, just using wagyu beef tallow will improve the taste!
salt
Pepper
Wine or brandy if available

How to grill steak (Tacchan style)

01.: Remove the meat from the refrigerator and let it come to room temperature. About 30 minutes before is good.; *If the inside is cold, even if the surface is cooked moderately, the inside may not be cooked through or may be overcooked, resulting in failure. You can't just leave it frozen!

02.: Salt and pepper one side. Take an appropriate amount of the fat part of the meat and chop it finely.; * It is OK to cut the streaks only if there are clearly hard streaks that are visible to the touch. You don't need to be nervous because the streaks that you don't care about will be just right.

03.: Spread salt and pepper evenly; *This is my hand. I'm sorry it's a man's hand. (^_^;)

04.: Take an appropriate amount of fat around and stir-fry with vegetables later.; *Good for fried rice!

05.: Heat a frying pan over high heat, and when hot, add beef fat.

06.: When the fat has spread, add the sliced garlic, and when the garlic smells good, add the meat with the salt and pepper side down while the heat is high. Hot heat to the frying pan!

07.: When the meat is browned, reduce the heat and wait for the meat juices to float. This is the gravy!; *Things like blood come to the surface.

08.: Upside down figure.
When the meat juices float to the surface, it's time to flip! How many seconds to bake after this will determine the doneness. → Points for baking; *You can turn it over only once.

09.: If adding wine or brandy to finish, do so immediately after flipping. Please use it for fragrance.; *Originally, the role of alcohol is to soften tough meat, so it is not necessary for Kobe beef (it does not soften in such an instant).
*There is also a production effect.

Ten.: Take out the meat and stir-fry the minced fat. Up! The scent is also good!

11.: Add bean sprouts and stir-fry to complete. Taa sai and spinach are also delicious.; *The reason I use bean sprouts as a garnish is because I don't want to throw away the meat's flavorful fat.
* Of course, there are things that can be done quickly. Taasai and spinach are also recommended.

12.: Let's eat! !; *It is also recommended to make steak sauce using the umami-rich meat juices and fat left in the frying pan after grilling the steak! is.
→ How to make steak sauce

Cooking point

Rare : When the meat juices float on the surface, turn it over and it will be OK in about 10 seconds.
Medium : When meat juices float to the surface, turn over for about 20 seconds.
Well -done: When the meat juices float to the surface, turn over for about 30 seconds.

Bonus recipe "Super easy! Steak sauce"

A simple ponzu-based sauce.

Ingredients: 1-2 cloves of garlic, 1/3 of an onion, ponzu sauce, steak fat

Super Easy Tatchan Recommended How to Make Steak Sauce

01.: Grate the garlic and onions.

02.: Add the ponzu sauce and the remaining fat in the frying pan after grilling the steak, and it's done!

Guru's Point

Use the umami-rich fat after grilling the meat! !
Recommended not only for steak, but also for yakiniku and shabu-shabu.
Worried about the smell of garlic? ! "Good" wins. (^^)