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A wagyu steak can be handled in the same way we do for regular steak. My advice to cooking a good wagyu steak is to keep in mind that the meat will release more fat than regular beef, so it is better to use less or no oil or butter to cook it.
The fat released will also colour the beef more quickly and cooking time may be faster, so it is important to pay attention not to over-colour or burn the meat.
For wagyu, the resting time depends on the type of cuts you are using, the weight of the beef, and temperature preference. But in any case, the resting time for cooked wagyu would be shorter than other types of beef as wagyu has less blood vessels (so the meat would not lose as much juices). A good point of reference: A 200g piece of regular beef should rest for around 10 minutes, so the same cut and weight of a wagyu steak would need to be rested for a lesser time than that.
For its high fat content, wagyu is interesting for its secondary cuts that provide more juiciness and tenderness. To me, an ideal wagyu steak would feature the top blade cut, cooked medium rare, with some greens to balance the fattiness of the beef and a glass of light-bodied red.