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Originally Posted by pilotbob
Wow... that is impressive...although I'm not sure how you can do that.
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I guess I'm a 'genetically enabled' steak chef!
That, or very lucky. But I've always been able to do this regardless of the fire being used or the thickness of the steak. I just 'sense' that it's time to turn it over, and it comes out right every time.
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I expect you don't give the same amount of time and focus to a 10 cent piece of bread as you do to a $5-$10 cut of beef. 
BOb
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LOL! This is Japan. A $10 steak would weigh 3oz. for ordinary beef.
A pound of Kobe steak runs between $300-$350 a pound, but no one eats Kobe beef in US-style cuts anyway. It would be like eating a mouthful of lard.
When I want (or can afford) good steak, I have to go to a wholesale butcher shop that is open to the public one morning a week and have them cut it to order. Steaks sold in the supermarket are usually about 1/4" thick.
Stitchawl