Japanese Wagyu Rib Eye at Wolfgang Puck's CUT in the Beverly Wilshire
The Price Tag: $160, eight-ounce filet ($40 for each additional two ounces)
The Details: Chef Ari Rosenson seasons the filet ("True Japanese 100% Wagyu beef from Miyazaki Prefecture, Kyushu, Japan") with salt and pepper, then sears the meat under a 1200-degree broiler and then finishes it slowly over a charcoal and oak grill.
