I was cruising a market with a small but upscale meat counter, and stopped dead in my tracks at cryovaced Snake River Kobe beef tri tips at an "introductory price" of $8.99/lb (I'll post the location on the SF board).
So I bought one.
Now how do I cook it to maximize the "Kobeness" of it?
Should I cook it whole? Cut it into culotte steaks? Cut it into kabobs? Grind it like Ryan's filet mignon?
The Rogue posted a while back that it should be quick cooked to keep the marbled fat from draining, but I'm not sure what the best method would be with a 2.5 pound piece.