Salt your Wagyu steak with kosher salt on both sides. The salt draws out some of the fat and juices of the steak to create a delicious flavorful crust.
Rest your steak at room temperature for 30 minutes to an hour before cooking. This creates an even temperature in the steak, allowing it to cook evenly.
Heat a cast iron pan or stainless steel skillet on medium heat. Allow the pan to get hot.
Rub the fat cap of the steak and the entire inside of the pan. The melted fat will grease the pan to prevent the steak from sticking.
Cook the steak on one side for about a minute and a half, then flip the steak and cook until the internal temperature reaches about 120 to 125 degrees for rare, or 130 to 135 degrees for medium rare.
Rest the steak for 5 to 10 minutes, then thinly slice the steak. Because the steak is so rich, you want to serve it in thin slices. Big thick pieces would be too rich and overwhelming.