So I posted a few weeks ago asking for advice on how best to cook Wagyu beef. This weekend I finally took all your suggestions and prepared a fantastically delicious steak. I let the meat come to room temp, then poured a little fish sauce and salt and pepper on it, heated up a cast iron pan until the olive oil was smoking, and put the steak in. While it was cooking I prepared a soba noodle salad with lime dressing and mint, plus a dipping sauce for the meat consisting of sesame oil, soy sauce, fish sauce and olive oil. I cooked the beef on both sides, 3 minutes per side. When I took it out of the pan it had caramelized to a bubbly brown texture, yet the meat was still so tender and rare that I could practically 'cut it' with my fingers. I sliced it thin and we devoured it : INSANE. The meat was so creamy and silky but the fat wasn't overpowering and it was oh so tender. I've never had such a good steak. Never. We drank a Pinot Noir from Oregon (Cloudline) with the meat and it was a great way to end the Labor Day weekend. Thank you for your great tips - this was a home run.