I’ve been reading some. Crowd Cow has some ideas. Sounds like small portions are the way to go. I like this idea, from an earlier post.
"The Teppan restaurant most familiar to Americans is Benihana.
To replicate at home you should slice the beef into 1 cm thick pieces and bring to room temperature. Season with only a little sea salt. Use an extremely hot carbon steel or cast iron pan and cook for 90 seconds a side. Let it rest 5-10 minutes, slice thinly and enjoy with a good soy sauce (I like Yamasa) for dipping.
It will be pretty rare and that’s the point. You want to taste all the delicious fat, which has an unctious feel on the tongue and significant Umami flavor."
