Griddle-seared A5 wagyu ribeye steak

Cut a steak, neither very thick nor very thin, from the whole A5 ribeye with a sharp knife; trim off a little extra fat for rendering.

Season with salt only, a little heavier than usual because of the fat.

Heat a carbon steel griddle until very hot (489 degrees by infrared) and render the wagyu fat to a layer of tallow so the steak sears immediately and does not stick.

With the griddle at about 445 to 451 degrees, sear the first side until a really nice brown crust forms; the marbling renders so it is almost a shallow fry.

Flip, match the colour on the second side and baste with the rendered wagyu tallow, bringing it gently up to temperature.

Pull at medium rare and rest.

Slice and serve, optionally with a little chimichurri of dry mix, red wine vinegar and olive oil.