Bring wagyu to room temperature for 20–30 minutes
Pat the meat dry with paper towels
Season lightly with salt just before cooking
Preheat a cast-iron skillet or heavy pan over medium-high heat
Add a small amount of high-smoke-point oil if needed
Sear the wagyu for a short time on each side
Cook only to medium-rare or medium at most
Use a meat thermometer if needed
Rest the meat for 5–10 minutes after cooking
Slice against the grain
Serve immediately