Griddle-Seared Kobe

  • Level: Easy
  • Total: 36 min
  • Prep: 5 min
  • Inactive: 30 min
  • Cook: 1 min
  • Yield: 6 to 8 as appetizer
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One 14 to 16-ounce kobe or wagyu strip steak

Coarse sea salt or soy sauce to taste


  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.
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