Japanese A5 Wagyu Ribeye

Cut the wagyu ribeye into thick steaks.

Trim a few small pieces of fat from the edge of each steak.

Season the steaks generously with flaky sea salt on all sides.

Heat a carbon steel griddle until it reaches roughly 480°F (250°C).

Rub the reserved fat pieces over the griddle using tongs to render a layer of tallow.

Place the steak on the hot griddle and sear until a rich, dark golden-brown crust forms on the bottom, about 2–3 minutes.

Flip the steak and sear the second side to match the crust, basting with rendered tallow.

Check the internal temperature with a probe thermometer, cooking to a medium-rare (130–135°F / 54–57°C).

Transfer the steak to a board and leave to rest before slicing.

Then 5 min of waiting

Slice across the grain into bite-sized pieces and serve, topped with chimichurri if desired.