What's The Beef With Kobe?
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Recipe courtesy of Alton Brown

Griddle-Seared Kobe

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  • Level: Easy
  • Total: 36 min
  • Prep: 5 min
  • Inactive: 30 min
  • Cook: 1 min
  • Yield: 6 to 8 as appetizer



  1. Place the steak in the freezer for half an hour to firm the fat.
  2. Heat a griddle or large cast-iron skillet over high heat for 5 minutes.
  3. Remove the steak to a cutting board and using a long, thin carving knife, cut the steak horizontally (think the streets of Manhattan rather than the avenues) into 1/4- to 1/3-inch strips. If wider pieces are desired, cut on bias. Try to use a minimum of back and forth "sawing" while slicing.
  4. When the skillet is hot, quickly sear each slice 20 to 30 seconds per side and remove to a platter. Serve immediately with a sprinkling of sea salt or soy sauce.