Very few will pay Kobe prices, if any. Also for you to make any money your steak would have to be $75, it will cost you $30. I love Kobe but many don't because it does have a significant amount more intramuscular fat.
Searing does absolutely nothing to keep juices inside the meat. The browning or "the Maillard reaction" does give great flavor due to carmelization. Also letting the meat rest is important after cooking.
Salting prior to coooking also does NOT pull moisture out of the meat. It does pull specific proteins to the surface (can't remember the name) and will help in browning. Use kosher salt and salt about 20 minutes prior to cooking.
Lastly, stay away from marinades and or heavy spice rubs. You want the quality of the meat to shine.
Joe
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