Nick DiGiovanni's The Perfect Steak. I cooked a Miyazakigyu Bone-in A5 Wagyu Ribeye. Quite the mouthful. You simply cannot buy this cut of meat in the United States, and we believe this is the first video of its kind for that reason. This meat retails at $3,000 dollars. It has won the Wagyu olympics several times, and we've taken it and dry aged it for 100 days. Normally, nobody would do this given the loss you experience when dry aging something.