Griddle-Seared Kobe (Alton Brown) |
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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 6 |
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Ingredients:
one 14 to 16-ounce kobe or wagyu strip steak |
coarse sea salt or soy sauce to taste |
Directions:
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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