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Message: [QUOTE="August_West, post: 4285619, member: 1047"] Oh yeah, he'd love it. If I can recommend something though, dont cook A5 like a normal steak. Its an entirely different deal because of the fat content and cooks much quicker. Super High cast iron heat for sear and a minute or so per side. Thats it. Also, unlike other steaks people think they should bring to room temp first, DO NOT do so with A5. The melting point of the fat is very low. It should go right from fridge into quick sear. Also whatever your usual steak consumption is, cut that at least in half for A5. It is so rich even 6 ounces will leave a big eater begging for mercy sometimes. THe last time I did it I sliced some A5 ribeye into thin slices BEFORE cooking and just stood over the cast iron flash searing a thin slice at a time for like 10 seconds, eating it and then throwing another slice in. After like 5-6 slices I had to tap. Lol. Good thing about that is I still had some left to do again next day. Where as reheating an already cooked leftover one loses tons of the actual greatness. [/QUOTE]