Inflation here? gas/grocery prices just continue to climb

Brennan77 said

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.

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Best way to do the Wagyu is to sous vide at 125 for half an hour then let it come to room temp and dry it/salt it. Sear it on as hot a pan as you can get it and serve MR at 135. It's too much fat for a big steak sized portion, but a little bite or two is good.

I'd rather have a 1.5" thick choice strip for 15 though.