Thaw your A5 Wagyu strip steak as you see fit (see below under "Handling and Thawing" for more thorough guidance.) 

We always recommend cooking Wagyu to no more than Medium Rare. However, your oven might throw heat better than ours, or you might be at sea level while we're a mile higher. Take our timing specs with a grain of proverbial salt. Use your common sense and maybe even a meat thermometer, and don't take our word for gospel.  Keep in mind, too, that this amazing A5 beef has a LOT of marbling. No need for additional fat.  Moreover, the luxe marbling gives it a lower smoking point than your traditional American beef.  Take care not to scorch your A5 Wagyu strip and be mindful of too much heat.  Be gentle.

Grill: Heat the grill to medium to medium high. Season the steak with salt at the very least—or anything else that floats your boat. Sear each side for a minute or two. We're looking for Maillard reaction - that's brown and crispy. Move steaks to a lower heat and cook for a couple more minutes. Take off the heat and let rest for a few minutes before enjoying.

Stovetop: Heat a cast-iron skillet over medium high heat on the stove. Season the steak as your heart desires. Same idea as above: sear each side for a minute or two until browned, then turn down the heat.  Cook for a few more minutes, then remove steak to rest for a few minutes. We dare you.