Wagyu beef has been around for centuries across Asia, but it was only recently brought to America where it became popular among chefs looking for something new.
Before cooking, let your Wagyu steak rest at room temperature for 30 to 60 minutes.
On both sides, liberally season the steak with Kosher salt.
Take your stainless steel or cast iron skillet and place it on the stovetop at medium heat. Give the pan time to heat up.
On the entire interior of the pan, rub the fat cap surrounding the steak. In order to keep the steak from sticking, the fat will start to melt and "oil" the pan.
Cook the steak for approximately one and a half minutes in a hot cast iron or stainless steel pan.
When the internal temperature of the steak reaches 120 to 125 degrees for rare or 130 to 135 degrees for medium rare, flip it over and continue cooking.
Slice into strips after 5 to 10 minutes of resting.