Kobe Beef Dinner

A good friend of mine (who happens to own a Meats company in Manhattan) gave me a huge slab of Kobe Beef Ribeye to take home to enjoy with the lady. Intense! Check out that Marbling!!!
Thanks G!











It's not everyday you get to taste some real Kobe Beef so I was brainstorming all day on how I would cook it and with what sides I'd pair it with.
Cooking is one of those things that if you do it often enough, you get better and better at it.
Although I wouldn't consider myself a chef by any means, I've hung around many to steal a trick or two from their repertoire.
Tonight's menu was just ON. (if i don't say so myself)
I tried to keep it as simple as possible. I wanted to bring out all the natural flavors from each ingredient.











Here's the list of items :
20 oz Kobe Beef Ribeye
Brussel Sprouts
Sugar Snap Peas
Yellow Onion
Garlic
Zoe (Spanish) Olive Oil
Unsalted Plugra Butter
Japanese Sea Salt
Black Pepper Corns

Directions :
Wash everything and cut into the proper size for cooking. Reserve on side.
Both veggies go under a 1 minute blanching, to get the cooking process underway. They were drained but not shocked.
The brussel sprouts were previously halved, so lay them flat side down and sauteed in olive oil and butter.
This gives a great caramelization to the sprouts and the butter really brings out the sweetness in them.
As for the sugar snap peas. First sautee some finely julienned onions with a clove of garlic in olive oil, and add the sugar snap peas. Sautee for 2 minutes, season, and reserve on side.
Season Ribeye with just Salt.
Pan sear on high, 3 minutes on each side. Remove on a plate and let rest for 3 to 5 minutes.
Now in the same piping hot pan, add 1 T of butter and sear steak again. This time, 1 minute on each side.
Remove and let sit for 5 minutes. (if you like your steaks more medium.. throw the steaks into a hot oven for 5 minutes)
Cut into serving size and plate according to your mood.
Oh, and of course... salt and fresh pepper...
Bon Apetit