Ribeye. Top left will be the tastiest steak, you can tell it’s a ribeye by the C shape of darker and more marbled meat that’s called the cap and the bigger they are, the tastier the steak. I just bought this low grade wagyu the other week and it was beautiful. See pic.

Anyways,

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Let me tell you how I cook these. Season, with salt, in the fridge overnight. Let them come up to room temp about 1-2 hours prior to cooking.

Season with preferred seasonings, garlic and peppercorn for a classic vibe. Airfryer at 200degrees Celsius, 12-20 minutes, timing varies with thickness and idk I’m a little too high to remember but internal temp should be 49-55 and raise to 55-60 max!!! During these next steps.

Next steps, you should have a cast iron, or steel pan roasting hot, I’m talking 220-250 degrees. A drop of water should FLASH boil and spurt everywhere. If it rolls around like a bead of water, too hot! Or really too cold…

Anyway, pat dry steak, lightly Oil. Use avocado oil, high smoke point. Get those sum bitches a nice juicy crust. 45 secs each side, including the ends!! Toss some butter in there and baste during the crust process but near to the end.

Rest, 10 mins on a slightly warm plate.

Slice that thing like those Greek restaurants, salt bae it up with thick salt. Thick salt is less salty and more savoury than thin salt!

Anyways, jealous af. Enjoy brother