Inflation here? gas/grocery prices just continue to climb

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.

So true. Even if you're dealing with a good prime cut, rare is often not warm enough to melt the fat, which results in a chewy steak.