Wagyu #6 ms NY Strip

I like a little EVOO kosher salt, fresh ground pepper, and a little garlic powder. Nice piece of meat doesn't need much. Reverse sear all the way!!

Waygu fat renders very easily so you never want to cook steaks over medium rare.  Salt and pepper, no oil needed.  If you want to get fancy, you can rub with Japanese shichimi AKA 7 spice.

beteez said:

Carpacio, Like Nola said the fat renders so easily. Thin sliced with some Kentucky Bourbon Barrel aged Soy Sauce

I love carpaccio...it's not for everyone, but if you're a caveman and love the taste of raw meat...yum. 

Had some "Kobe" (I know, it really was Waygu from the US) at a Sushi place where they served it cut up like carpaccio and they put down this huge slabe of lava rock that was heated up to nuclear temp in an oven...it sat in a large bowl of marbles.  You'd put some butter down on the rock and grab a slice of meat and cook it right on your table.  They had some shichimi and other stuff that you could put on the meat too.