An interesting pairing! Let’s address both with the precision they deserve, starting with the crown jewel of beef.

Wagyu Steak: Mastering the Art of Luxury

Your guide is excellent. For true A5 Japanese Wagyu, Medium-Rare (130-135°F / 54-57°C) isn’t just a preference—it’s a culinary imperative. Here’s the refined protocol to guarantee perfection.

The Core Philosophy: Render the Fat, Preserve the Essence

Wagyu’s unparalleled marbling is intramuscular fat with a melting point just below human body temperature. Cooking it right transforms it into a buttery, rich juice; cooking it wrong melts it away into your pan.

The Doneness Spectrum for True A5 Wagyu

Doneness	Internal Temp	The Reality
Blue Rare	115-120°F	Wasteful. Unrendered, chewy fat.
Rare	125-129°F	Acceptable for purists, but suboptimal. Fat is just beginning to soften.
Medium-Rare	130-135°F	PERFECTION. Fat is fully rendered, creamy, and integrated. The steak is juicy, tender, and melts in your mouth.
Medium	135-145°F	The beginning of loss. Fat starts to weep out, meat becomes denser.
Medium-Well+	145°F+	Strongly Discouraged. You will have a dry, greasy, and expensive piece of tough meat.

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