I had Wagyu beef ranging from fully rare (sashimi like) to sear to boiled (shabu shabu). It kind of depends on the cut. Looking at the Costa selection here, most all looked to be for grill/pan fried.
I think the important thing is to keep it as simply seasoned as possible. I probably won’t want the seasoning starts to overwhelm the intrinsic flavor from the beef itself. Just try to be light-handed on the seasoning. Have fun.
