I was thinking about this a few weeks ago. I’ve enjoyed it simply seared in cast iron with salt and a little pepper a few times at home. I’ve done it more of a Japanese style over rice, green onion, fried egg, etc… I’m actually thinking I might it like it more in a Korean BBQ style. Still do a hard sear on the steak but maybe prep it in cubes then make lots of banchan and eat it ssam style. I think the refreshing side dishes, herbs, etc. would help lighten up the wagyu quite a bit in a nice way.
I have been fortunate enough to visit Cote in NYC and thought it was great (just a little too noisy for me and SOO many banchans… too many) and really enjoyed it prepared that way. Peter Lugers will always be my NY #1 steak, but Cote is also something special.
So far I’ve done all my wagyu on skillet all the way… for a bigger piece I’m thinking sous vide. Have you tried this way and does it release too much fat?
Sometimes I see these youtube channels “Sous Vide Everything” and I’m like… but wagyu fat is already melting a room temp. Sous vide is going to be weird, no? Yeah, I’d use a wireless thermometer and keep an I on the temp.
Just made some wagyu last night. Cast iron sear 2 min per side on a 3/4" thick cut with just salt ended up perfectly rare. Sauted Chanterelles in the rendered fat and served with steamed baby potatoes in butter all topped with shaved black truffle that just arrived yesterday.
I bought one of these https://www.amazon.com/Iwatani-Smokeless-Barbecue-YAKIMARU-CB-SLG-1/dp/B07654Z82L
and had family over with some Ozaki Brand A5 Wagyu from Japan, sliced thin it barely needs 30secs a side, sprinkle of Maldon salt once cooked and dipped in some Ebara Yakiniku Sauce (Miso Soy sauce flavor). Was good to be able to sit around the table and cook it and chat, bit of rice on the side and some endames. There was a bit of smoke still, so had to disable smoke alarm for the duration but wasn’t too bad.