Never cook A5 Wagyu like a normal steak.
As a start, because of how fatty it is, you never want a piece thicker than half an inch.
Now, in my opinion, you should cut it into clean and even strips instead of cooking it as a whole steak.
And the only seasoning you should ever use is salt. No pepper, nothing that’s gonna mess with the flavor.
To cook it, grease your pan using some of the fat trimmings. We never want to use oil because, just like pepper, that’ll also mess with the flavor.
And once your pan is hot and smoking, lay down all the Wagyu, pressing each piece down to make sure it gets full, even surface contact with the pan. Then cook on medium-high until it gets a nice crust and flip, repeating the same process on the other side.
It’s not something you can have every day, but it’s the best bite of steak you’ll ever have.
