$349.00

Product Description

This Japanese Kobe A5 Strip Steak is flavorful and tender making it one of the most sought after cuts of steak. After one bite you'll discover why Kobe beef is unlike anything you've tasted before. Begin your quest for steak nirvana today because at Holy Grail we don't settle for anything less than the best.

Kobe Beef is the name given only to the top cattle of the Hyogo Prefecture and limited to A4 and A5-grade only - literally the cream of the crop. Considered by many the pinnacle of steak, Kobe is simply the most sought-after beef on the planet and exclusively available online at Holy Grail Steak Co.

All purveyors of Kobe Beef operate under exclusive license of the Kobe-Niku, and Holy Grail Steak Co. is the premier online retailer of Authentic Kobe.

Serving Suggestions

Cooking A5 Wagyu is delicate yet straightforward.  When seasoning, the general rule of thumb is less is more.  We don’t recommend flame-grilling.  The low smoke point of A5 wagyu leads to an excess of dripping fat, resulting in dangerous flareups.  

Defrost your Kobe Strip in the refrigerator for 24-48 hours prior to cooking. If you’re short on time, an ice-water bath is the next best option. With a melting point of 75 degrees Fahrenheit,  A5 grade fat will melt if exposed to warm water for thawing. We also recommend keeping your strip steak in the fridge until just before cooking.

We suggest searing your Kobe Strip  in a cast iron or stainless steel pan.  Those of you who have experience cooking A5 wagyu will feel comfortable searing your steak  whole and slicing it before serving.  If you’re still learning, try cutting ¾ to 1 inch wide strips and preparing them one at a time until you get a feel for your setup.  A typical portion is one to two ounces per person—about the same as a serving of pork belly, pâté, or foie gras.


Pan-Seared Kobe Strip:

  • Thoroughly preheat a cast iron or stainless steel pan to medium-high heat.  Season whole or cut into ¾ to 1-inch strips.  
  • Season the meat with sea salt.  A modest sprinkle of pepper is ok, but not too much.  The idea is to enhance the flavor, not cover it up.    
  • Optional: Add a small amount of neutral oil (Canola, grape seed, or safflower) or fat trimmed during prep.  However, this step isn’t vital.  The natural fat content of A5 Wagyu will prevent your strip steak from sticking to the pan.
  • Sear on one side for three minutes.  Then sear the other side for 2-2.5 minutes.  
  • Rest for twice as long as you cook it

Product Details

Weight: 13-15oz.

Cut: Strip Steak

Region: Hyogo Prefecture

Lineage: Japanese Black

Product Description

This Japanese Kobe A5 Strip Steak is flavorful and tender making it one of the most sought after cuts of steak. After one bite you'll discover why Kobe beef is unlike anything you've tasted before. Begin your quest for steak nirvana today because at Holy Grail we don't settle for anything less than the best.

Kobe Beef is the name given only to the top cattle of the Hyogo Prefecture and limited to A4 and A5-grade only - literally the cream of the crop. Considered by many the pinnacle of steak, Kobe is simply the most sought-after beef on the planet and exclusively available online at Holy Grail Steak Co.

All purveyors of Kobe Beef operate under exclusive license of the Kobe-Niku, and Holy Grail Steak Co. is the premier online retailer of Authentic Kobe.

Serving Suggestions

Cooking A5 Wagyu is delicate yet straightforward.  When seasoning, the general rule of thumb is less is more.  We don’t recommend flame-grilling.  The low smoke point of A5 wagyu leads to an excess of dripping fat, resulting in dangerous flareups.  

Defrost your Kobe Strip in the refrigerator for 24-48 hours prior to cooking. If you’re short on time, an ice-water bath is the next best option. With a melting point of 75 degrees Fahrenheit,  A5 grade fat will melt if exposed to warm water for thawing. We also recommend keeping your strip steak in the fridge until just before cooking.

We suggest searing your Kobe Strip  in a cast iron or stainless steel pan.  Those of you who have experience cooking A5 wagyu will feel comfortable searing your steak  whole and slicing it before serving.  If you’re still learning, try cutting ¾ to 1 inch wide strips and preparing them one at a time until you get a feel for your setup.  A typical portion is one to two ounces per person—about the same as a serving of pork belly, pâté, or foie gras.


Pan-Seared Kobe Strip:

  • Thoroughly preheat a cast iron or stainless steel pan to medium-high heat.  Season whole or cut into ¾ to 1-inch strips.  
  • Season the meat with sea salt.  A modest sprinkle of pepper is ok, but not too much.  The idea is to enhance the flavor, not cover it up.    
  • Optional: Add a small amount of neutral oil (Canola, grape seed, or safflower) or fat trimmed during prep.  However, this step isn’t vital.  The natural fat content of A5 Wagyu will prevent your strip steak from sticking to the pan.
  • Sear on one side for three minutes.  Then sear the other side for 2-2.5 minutes.  
  • Rest for twice as long as you cook it

Product Details

Weight: 13-15oz.

Cut: Strip Steak

Region: Hyogo Prefecture

Lineage: Japanese Black

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