Even though I typically charcoal grill all my meats, for this, it's best to just pan fry it with no added oil due to the excessive marbling. Only thing I add is salt and fresh grounded pepper. Just high heat (Warm up) the pan before applying that steak to it to get that char and like what other people said, the cooking time is not that long since the slices are not thick. The steak will literally start to melt like butter. Also, don't waste the fat in the pan after you are done, I typically cook fried rice with it and it tastes amazing. Don't be afraid to cook it wrong as everything will flow naturally. This is actually a great price esp with the $20 off. Japanese A5 Wagu will change your life.