New grocery store in town has a incredible butcher shop. Decided to splurge and bought 2 filet mignons to grill: a angus beef and a Kobe. The angus was good, the Kobe remarkable. Was very skeptical that any piece of meat is worth $26 a pound but I'm a believer now! It was so tender (no need for a steak knife), buttery, juicy and flavorful. Now I'm hooked. I'd rather have 4 ounces of Kobe than 8 ounces of any other steak.
What makes it so good? And is it Kobe or Kobe style since it's from Idaho and not Japan?