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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Ingredients

One 14 to 16-ounce kobe or wagyu strip steak

Coarse sea salt or soy sauce to taste

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.

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