Hundred-Dollar Question

Kobe Beef--the legend, the steak--Hits Minnesota, and Dear Dara dives in

That said, I seriously recommend serving this stuff in sushi-bar portions. I can't possibly imagine eating a whole one of these Kobe New York strips. My sweetie and I each had about a single inch from the inside of one of these steaks, and then we both collapsed speechless into soft chairs, and spent the rest of the evening gurgling and zonked, like napping babies. It is that rich. If you serve a whole one of these to a dinner guest, it will be kind of like serving them a whole foie gras: generous, but also cruel, with a King Midas touch. Don't do it. I recommend maybe one steak for four people, served in an appetizer portion. That said, I do wholeheartedly recommend it, it's the meat thrill ride of the summer.

The rib eye, at $27.99, is kind of an also-ran, but definitely more of a steak-eaters' steak: Again, it's incredibly marbled, lush, rich, and fat, fat, fat, but has a more conventional strawberry, liver, and wine steaky flavor profile, and just doesn't have the jaw-dropping impact of the New York strip. For my money, the rib eye wasn't any better than any of the dry-aged rib eyes I tried during the course of reporting my "Great Steak Hunt" story, and costs nearly twice as much as those did.

Kobe beef, the Lamborghini of steaks, at Coastal Seafoods
Sean Smuda
Kobe beef, the Lamborghini of steaks, at Coastal Seafoods

Gentlemen, ladies, carnivores of all ages, I now draw a curtain on the Steak Capades of 2005. I cede the field to you. Take up your knives! Your forks! You have nothing to lose but the contents of your wallets and the clarity of your arteries. Godspeed. (Coastal Seafoods, 2330 Minnehaha Ave. S., Minneapolis, 612.724.7425; 74 S. Snelling, St. Paul, 651.698.4888; 840 E. Lake St., Wayzata, 952.249.3878.)

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