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The original was posted on /r/askculinary by /u/GReeeeN_ on 2023-09-14 21:15:05.

I recently had the opportunity to acquire a 1.8kg bone in Australian Rib Eye MB9+ Full Blood Wagyu from Mayura Station that has also been dry-aged for 40 days.

Given its rarity and hefty price tag ($260 AUD!), I doubt I’ll come across this opportunity again anytime soon.

I’d like to hear the opinions (including culinary professionals), on the ideal way to prepare and serve this cut of meat.

Some of the cooking techniques I’ve experimented with include:

• Reverse sear: In the oven, then finish over hot coals.
• Reverse sear: Indirect over coals, then finish over hot coals.
• Reverse sear: Indirect over Ironbark wood, finishing over hot Ironbark wood (my personal favorite, but it might introduce too much smoke and inconsistency for this piece of meat).
• Reverse sear: In the oven, then finish in a cast iron skillet with butter, garlic, herbs, and more.
• Sous vide for 5 hours, then finish over hot coals.

I’ve also been dry-brining my steaks for 24 hours with kosher salt as I’ve found this really made a positive impact on the final flavour.

I’d greatly appreciate any advice and/or recommendations on cooking styles for high quality bone in rib eye wagyu at 1.8kg and even understand how something like this would be prepared, cooked and served in a restaurant setting.