Are you a fan of Japanese cuisine? Do you love the taste of juicy, tender beef? If so, then you need to try cooking Karubi beef slices!
This popular cut of beef is known for its heavy marbling and delicious flavor. But how do you cook it to perfection?
In this article, we’ll show you several different methods for cooking Karubi beef slices, from pan-searing to grilling. Whether you’re a beginner or a seasoned cook, you’ll find something here to help you create a mouthwatering dish that will impress your family and friends.
So let’s get started!
How To Cook Karubi Beef Slices?
Method 1: Pan-Seared Karubi Beef Slices
To cook Karubi beef slices using this method, follow these steps:
1. Allow the steaks to reach room temperature before patting them dry.
2. On both sides, season with salt and pepper.
3. On medium to medium-high heat, thoroughly heat the pan.
4. For a rare cook, sear thin steaks on one side for 45 seconds, flip once, and sear for another 30 seconds.
Method 2: Grilled Karubi Beef Slices
To cook Karubi beef slices using this method, follow these steps:
1. Heat a griddle pan over high heat.
2. Season the steaks with a little salt and pepper.
3. Put them on the pan and cook to taste.
4. For a medium-rare steak, cook to sixty-two celsius and then remove from the pan to rest before serving.
5. When the steaks are cooked to your taste, take them off the pan and let them rest for five minutes or so.
Method 3: Yakiniku-Style Karubi Beef Slices
To cook Karubi beef slices using this method, follow these steps:
1. Prepare a bowl and put all the marinade ingredients together.
2. Add in the sliced beef karubi and mix well. Make sure the meat is covered with the marinade sauce.
3. Cover bowl and leave to chill in the refrigerator for at least 1 hour or preferably overnight.
4. Heat up your frying pan or skillet to medium-high heat.
5. Add about 1 tsp of cooking oil and make sure it coats the pan/skillet well.
6. Then put a few pieces of the sliced beef karubi to cook.
7. Fry both sides until cooked to desired doneness.
8. Remove and set aside when finished.
9. Fill the rice bowls with rice.
10. Arrange the cooked beef onto the rice.
What Is Karubi Beef?
Karubi beef, also known as boneless short rib or flanken-cut rib, is a highly popular cut of beef used in yakiniku. This cut is both tender and juicy, with more marbling than roast cuts. The term “karubi” refers to the meat located around the abdominal bones, and it tends to be well-marbled with a rich flavor. The sweet umami and aroma from the fat is what makes this cut so prized.
Karubi beef slices are typically around 3 mm (1/8 inch) thick and can be cooked quickly due to their heavy marbling. For the best flavor, it is recommended to cook them for 80 percent of the time on one side until the meat has a nice grilled color, and only 20 percent on the other side. This cut can be cooked using various methods such as pan-searing, grilling, or yakiniku-style cooking.
It is worth noting that there are different types of karubi beef available, such as “sankaku karubi” or “jo-karubi,” which are especially marbled pieces of meat. Karubi beef is a versatile cut that can be used in different dishes like yakiniku, sukiyaki, and shabu-shabu. When buying karubi beef, it is important to ensure that it is chilled and vacuum-packed. It can be stored in the fridge for up to a week or frozen for later use.
Choosing The Right Cut Of Karubi Beef
When it comes to choosing the right cut of Karubi beef, there are a few things to keep in mind. Karubi, or boneless short rib/flanken-cut rib, is a popular cut of beef for yakiniku. It is tender and juicy, with more marbling than roast cuts do. Here are some tips to help you choose the best cut of Karubi beef:
1. Look for “sankaku karubi” or “jo-karubi” if you want an especially marbled piece. These cuts will have more fat, which means more flavor.
2. Check for firmness. You want the meat to be firm to the touch, not sloppy.
3. Avoid pieces with sinew (or fibrous tissue) inside. The meat around a big sinew is normally chewy.
4. Ask the butcher which side of meat is the better one (normally one side is better than the other). One side is very chewy, while the other is tender – your butcher should know which is which.
5. Ask how long the beef has been aged for. Dry ageing is a process of sucking all the moisture out of the beef, leading to a more intense flavor. You don’t need to do that for a highly marbled piece of meat (like Karubi beef). Dry ageing is normally done for lean meat, as you want the meat tender.
6. Use your butcher to educate yourself. They are experts at different types of beef cuts – and will be more than happy to help you too.
By following these tips, you can ensure that you choose the best cut of Karubi beef for your dish and make the most out of its delicious flavor and texture.
Preparing Karubi Beef Slices For Cooking
Before cooking Karubi beef slices, it is important to properly prepare them. Here are some steps to follow:
1. Use a paper towel to pat down any excess moisture from the slices of beef.
2. Sprinkle on salt and black pepper and set aside at room temperature.
3. If using a marinade, mix together all the ingredients in a bowl and add the sliced beef karubi. Make sure the meat is covered with the marinade sauce. Cover the bowl and leave to chill in the refrigerator for at least 1 hour or preferably overnight.
4. If not using a marinade, simply season the beef slices with salt and pepper.
5. Heat up your frying pan or skillet to medium-high heat.
6. Add about 1 tsp of cooking oil and make sure it coats the pan/skillet well.
7. Once the pan is hot, add a few pieces of the sliced beef karubi to cook.
8. Fry both sides until cooked to desired doneness.
9. Remove and set aside when finished.
By following these steps, you can properly prepare Karubi beef slices for cooking using any of the three methods mentioned above.
Pan-Searing Karubi Beef Slices
Pan-searing Karubi beef slices is a quick and easy method to cook this delicious cut of meat. It is perfect for those who want to enjoy its juicy and tender texture without going through the hassle of grilling or marinating. Here is a step-by-step guide on how to pan-sear Karubi beef slices:
1. Allow the steaks to reach room temperature before patting them dry with paper towels. This will help them cook evenly and prevent sticking to the pan.
2. On both sides, season the beef slices with salt and pepper according to your taste.
3. Preheat a pan over medium to medium-high heat. It is essential to choose a pan that can handle high heat and distribute it evenly.
4. Once the pan is hot, add a little bit of oil to coat the bottom.
5. Place the beef slices on the pan, making sure not to overcrowd it. This will allow the meat to sear properly and develop a nice crust.
6. For a rare cook, sear thin steaks on one side for 45 seconds, flip once, and sear for another 30 seconds. Adjust the cooking time according to your desired level of doneness.
7. Once cooked, remove the beef slices from the pan and let them rest for a few minutes before serving. This will allow the juices to redistribute and make the meat more tender.
Pan-seared Karubi beef slices are perfect for serving over rice or in a salad. They are also great for making sandwiches or wraps. With this simple cooking method, you can enjoy this delicious cut of beef anytime you want!
Grilling Karubi Beef Slices
Grilling Karubi beef slices is a popular method for cooking this tender and juicy cut of meat. Here are the steps to follow:
1. Preheat your grill to high heat, around 350F.
2. Pat dry the Karubi beef slices with a paper towel and sprinkle them with salt and black pepper.
3. Place the Karubi beef slices on the grill and cook for about 80% of the time on one side until they have a nice grilled color.
4. Flip the slices and cook for the remaining 20% of the time on the other side for the best flavor.
5. For a 3 mm thick slice of Karubi, it can be ready to flip in as little as 10 seconds due to its extensive marbling.
6. Once cooked to your desired doneness, remove from the grill and let rest for a few minutes before serving.
7. For an extra touch of flavor, serve with a yakiniku dipping sauce made with Japanese sake, sweetener, soy sauce, bonito flakes or hondashi, grated apple and garlic cloves, sesame oil, toasted sesame seeds, black pepper, and rice vinegar.
8. If you prefer a different cut of beef for grilling, you can also try boneless short rib, blade slices, skirt steak, beef tongue, or beef liver. Just make sure to cut against the grain and around 0.5cm in thickness for best results.
Broiling Karubi Beef Slices
Broiling is another great method to cook Karubi beef slices. Here’s how you can do it:
1. Preheat your oven’s broiler to high.
2. Season the Karubi beef slices with salt and pepper.
3. Place the beef slices on a broiler pan or a rack set over a baking sheet.
4. Broil the beef slices for about 3-4 minutes on each side, or until they are cooked to your desired doneness.
5. Remove the beef slices from the oven and let them rest for a few minutes before serving.
6. Optionally, you can brush the beef slices with a soy sauce-based glaze during the last minute of broiling for extra flavor.
Broiling is a quick and easy way to cook Karubi beef slices, and it gives them a nice charred flavor that pairs well with the savory marinade. Just be sure to keep an eye on the beef slices while broiling, as they can cook quickly under high heat.