A5 Japanese Snow-Aged Wagyu Tenderloin Medallions

Thaw completely in the refrigerator.

Pat dry with paper towels.

Season lightly with kosher salt just before cooking. Fresh cracked pepper can be added after cooking to prevent scorching.

Preheat a cast iron or stainless steel skillet over medium-high heat. Very little oil is needed, as the Wagyu will render its own fat.