Wagyu steak, Kobe style

Step 1: Take the 10 ½ oz wagyu sirloin or ribeye steak, or a well-marbled sirloin out of the fridge 15 minutes before cooking and pat it dry. Trim off a small piece of fat from the edge, about the size of a thumbnail.

Step 2: Put the trimmed fat (or the 1 tbsp vegetable oil) and the 3 cloves garlic in a cold heavy frying pan. Heat over a low heat for 4 to 5 minutes, stirring, until the garlic is pale gold and crisp. Lift it out onto kitchen paper straight away, as it darkens fast.

Step 3: Season the steak on both sides with half the 1 tsp flaky sea salt and the ¼ tsp black pepper, just before cooking.

Step 4: Turn the heat to high. When the fat in the pan just starts to smoke, lay in the steak and sear for 1.5 to 2 minutes, until a deep brown crust forms.

Step 5: Turn and sear the other side for 1.5 to 2 minutes, then briefly hold the fatty edge against the pan. For medium, cook until the centre reaches 145°F/145 °F; rarer is a personal choice. Common mistake: cooking wagyu to well done like a lean steak. The marbling melts and runs out, leaving the meat greasy and dry at once.

Step 6: Rest the steak on a warm board for 5 minutes.

Step 7: Slice the steak into 2 cm cubes or strips. Serve with the garlic chips, the remaining salt, the 1 tsp wasabi and a little 1 tbsp soy sauce for dipping if you like. Dab a small amount of wasabi and a few salt flakes on each piece as you eat.