Kobe beef should be thawed in the refrigerator.
Once thawed, allow beef to reach room temperature before cooking.
Kobe beef cooks extremely fast. Do not let meat temperature exceed 130 degrees Fahrenheit.
Best results occur by searing both sides of the meat over a hot flame and then allowing the center of the meat to reach 130 degrees.
Let the meat “breathe” for 5-10 minutes after cooking to allow for equal fat distribution.