I'd argue wagyu lacks most of the qualities associated with a great steak. It's fine meat, but when I want a great sous vide, reverse seared steak, wagyu doesn't do it for me.

I will take a flank or a picanha any day.

My fav is to take a whole flank, lightly marinated (garlic, salt and soy) and rest it directly on a large bed of rocket hot natural lump charcoal coals. 4-5 minutes, flip, 4-5 more, remove any large bits of charcoal then foil for 10-12 minutes.

Slice and eat until you die.