Griddle-Seared Kobe

Directions

1. 1
   ["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.""