Wagyu Kobe Rib Eye Cheese Steak

The Kobe Rib Eye Cheese Steak is one of the most costly cuts of beef. Cut with foie grass and studded with cheese, truffles, heirloom shaved tomatoes, caramelized onions, and served on a homemade brioche roll, it has a delectable taste. The Kobe beef is costly, and it will set you back $100. The roll is served with a glass of Dom Perignon 2000, making it a wonderful casual entrée for dinner dates, as well as a charming and creative companion.

Wagyu cattle are reared slowly and naturally, resulting in fatty streaks on the meat that give it a distinct and creamy feel. Its stake has the texture of foie grass, which, according to legend, is fed beer and massaged by human hands. In its uncooked state, the meat appears pallid and has an unbelievable quantity of fat. This means that the cattle's longer longevity translates into higher meat prices. The steak is quickly prepared by broiling or searing it first, then finishing it in an oven or grill for 15 minutes. It can also be seasoned with salt and pepper and finished slowly over the oak grill under a 1,200-degree broiler.

In Las Vegas, a Japanese Kobe costs $33 per ounce, for a total of $264.00 for an eight-ounce plate. For the identical eight-ounce plate of charbroiled Kobe filet with mustard and pepper at Tokyo Aragawa, you can pay up to $301. An 8-ounce rib eye of 100 percent Wagyu beef costs $160 in Beverly Hills, outside of Japan.

Price for 8-Oz serving-$160