Wagyu beef has an exceedingly melting and delicate texture. When properly cooked to rare or medium-rare, Wagyu steak bursts with a rich, buttery onset, followed by a hearty, meaty finish that lingers gently on the palate.
Cooking Japanese WagyuIt's easier than you think. There are extravagant recipes out therebut we like to keep it simple. Because the emphasis is on the richness of the meat, Wagyu steaks are usually served smaller than traditional steakhouse steaks. 
1) Bring the steak to room temperature by letting it sit out for 30 mins to 1 hour.
2) Season with salt and pepper.
3) Wagyu cooks much faster than USDA steaks because of its richness. Using a griddle or cooking on a stove pan is recommended. For our cuts, cooking each side on medium heat for about 30 secs to 1 minute is good enough depending on your desired temperature. Of course, you may cook it longer if you desire. Keep flipping the steak to avoid a crust. DO NOT COOK ON AN OPEN FLAME (BBQ grill).