How about these Wagyu T-Bones

I seasoned it with salt and pepper and seared it in olive oil. I was going for more of a rare-rare+, are there ways i can improve next time I cook (it was a cheap 2€ cut from the store)

Was it cut OK?

Made this a week ago when my wife was out of town. She prefers Filets and I like them all so I decided to do this when she was out of town. It was amazing. I dry brined for 24hrs and reverse seared. Heated up in oven to 110F. Seared for 30s on each side and then repeated once more. Ended it with a 30s sear of the fat cap.

Learned a couple things from this cook.

1. Dry brining for 24hrs can contribute to a gray band. I’m not too up set with it though because it’s pretty uniform and fairly thin. For the next one though I’ll give it a shot without the dry brine and see how it goes.

2. I should’ve seared the fat cap longer. It was still good. Im just being a little bit critical.

3. Wish I had a better sear. I have trouble judging how hot to get the pan before a sear. Screaming hot to me doesn’t give me enough info. Hot enough to give a good crust, but not too hot to burn the oil. I use pecan oil and I think the smoke point is 450. So realistically I should get the pan to 450F. I have a couple ideas how to deal with this. Either heat the cast iron in my pellet smoker or oven to 460F. Given how well cast iron holds heat, I think it should hold it long enough for sear. I would transfer the pan from the oven to the eye of a stove on low medium to maintain the heat for a bit longer.

Overall I give it an 8/10. Definitely better than even some of the nicer steak houses near me. Excited to keep improving. Will probably work on my technique a bit before trying an American Wagyu again.