Griddle-Seared Kobe

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   ["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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