Best practices for cooking American (Masami) Kobe?

I decided to get a nicer cut of meat for Christmas dinner tomorrow, it's a Masami Kobe Sirloin. I plan on cooking it the same way I usually cook steak (rest it, light olive oil, sear in stainless skillet, salt+pepper). But I'm not sure what doneness to cook it to. I usually go out to eat on my birthday for an A5 Kobe steak (yes, the real thing. they have the certificate with the cow's nose print). I usually order it medium, because otherwise I've found that the fat doesn't render down completely. The steaks that I have obviously aren't as marbled as authentic A5 - should I cook them to medium rare? I cook steak a lot, but I've never cooked a cut this nice and I'd rather not have wasted $30.

Submitted December 24, 2016 at 07:23PM by wellwasherelf http://ift.tt/2ieu8WO