They said not to cook over an open flame...I didn’t listen (Japanese A5)

Have been saving this for awhile and decided to cook it tonight. I purchased a ribeye, strip, and a fillet a few months back. I practiced with the ribeye soon thereafter  alternating between a cast iron pan and going directly on the egg. The recommendations were to cook it in a hot pan seasoned with salt and pepper but I felt things would be just fine directly on the egg. 
So tonight I decided to season and go direct without a pan. I allowed  the extremely thin strip to get away from me a little bit ( I’ll blame the beer) but I rushed out and snatched the fillet off in plenty of time. 
 I was inspired by a side from @bgebrent a couple of weeks ago and have cooked it 3 times already! The wife says that I can cook it every single night and she would be fine with it. It’s a new staple in this house. 
Plated pics. Thanks for looking!