If I had a gathering of people who would be willing to eat rare beef I'd buy them. Unfortunately, most of the people in my life won't eat it rare and I wouldn't destroy a steak like that by cooking it further.
You don't really want A5 to be super-rare, because you want the fat to at least get soft all the way through. You're really melting fat more than cooking it (and the amount of fat to render will prevent it from overcooking anyway). I'm not saying scorch it, but at least towards med-rare, but not all the way.