Go Back
+ servings

Griddle-Seared Kobe

ACTIVE TIME: 6 minutes
TOTAL TIME: 36 minutes
Yield: 2 to 4 servings


  • 1 (14- to 16-ounce) kobe or wagyu strip steak
  • Coarse sea salt or soy sauce, to taste

Specialized Hardware

  • Griddle or 12-inch cast-iron skillet


  • Place the steak in the freezer for 30 minutes to firm the fat.
  • Heat a griddle or 12-inch 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 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.