They really should have trimmed that first cut better,when you’re paying this kind of money there shouldn’t be such a large chunk of pure fat.
I sear on 1 side til brown, and touch the other for just a second to give it a little warmth.
Ponzu is good, just salt is good. Salt and wasabi is good. It’s also good treated like sushi, with some doctored soy sauce - I do mine with soy, mirin, and a little bonito, kombu and a tiny bit of dried shiitake. Serve on rice with a dot of wasabi. The amount of fat on it makes it great with a plain starch, same way otoro is.
Start with the steak cut into bite sizes pieces. Skip the rest and have it while hot.