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Recipe courtesy of Alton Brown
Recipe courtesy of Alton Brown
Watch how to make this recipe.
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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 113
- Total Fat
- 8 g
- Saturated Fat
- 3 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 9 g
- Cholesterol
- 39 mg
- Sodium
- 124 mg
- Level: Easy
- Total: 36 min
- Prep: 5 min
- Inactive: 30 min
- Cook: 1 min
- Yield: 6 to 8 as appetizer
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 113
- Total Fat
- 8 g
- Saturated Fat
- 3 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 9 g
- Cholesterol
- 39 mg
- Sodium
- 124 mg
Ingredients
Directions
- Place the steak in the freezer for half an hour to firm the fat.
- Heat a griddle or large cast-iron skillet over high heat for 5 minutes.
- 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.
- 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.
