Japanese beef is cut thin and is very tender, so steaks require a short cooking time and it is recommended to use high heat to achieve a good sear. Do not use oil or butter. Once the pan reaches maximum temperature (which may take about 5-6 minutes and usually shows light smoke), place the steak in the pan. Sear each side for about 60-120 seconds. Since the steak is thinly cut and has a high fat content, there is no need to let it rest after cooking.