Steak and eggs wagyu sandwich

Trim the large pure fat chunks off the wagyu offcuts and reserve them.

Sear the marbled offcuts in a dry pan on all sides, adding no oil.

Beat three eggs with a pinch of salt and scramble them softly in the rendered wagyu fat.

Toast the milk bread and divide the soft scrambled egg over it.

Cut the seared wagyu smaller and sear again until crisp on all edges and more fat has rendered out; drain.

Caramelize the oyster sauce in the pan, add a heavy drizzle of honey and cook until sticky and bubbly.

Return the seared wagyu to the pan and add black pepper.

Divide the wagyu over the scrambled egg, cover with bread and cut open.