your cook is not bad, the meat was not bad, if anything that I can't really see would be how well seasoned it is. But, essentially you got most of it right.

Question :
1. Was it tender enough? Such a well marbled (Ribeye, MB2 is already considered atas cut for me).
2. Is your piece of meat spoiled ? Smelly, funky...that is a no-no unless you dry aged.
3. How did you season?? The best way for me is at least a few hours maybe 6, dry brined in the open fridge.

If you really want to take it up a notch of two then you have to consider barbecue / charcoal. A reverse sear.

But usually a pan seared one as good as your cook is already a 8/10 provided it is well seasoned, and the meat is not spoiled.

If you don't like it then perhaps you are saving yourself a lot of money by avoiding this expensive meat dish. No big deal.

after defrost, salt it on both sides (the amount is just slightly more than what you think is enough). and then back into the fridge. WHen you see that the surface of the meat is dry (usually this takes hours) then its the bare minimum time, you can extend this all the way to 24hours.
This is dry brining. salt will draw out the juices and then it goes back into the meat together with the salty juice. yum.
So, 20mins in room temp is just enough to draw out the juice and if you cook it all of it will evaporate and gone. You will be having a drier piece of steak.

You can also dry the meat with a piece of paper towel to ensure your crust / sear is more pronounced but it looks ok enough to me.

Your photography skills is -10/10, your camera is deserves its place in the museum.

Rm40 for a 200g of ribeye of any grade let alone wagyu mb2 sounds extremely fishy. And whenever I see a perfectly round cut of ribeye i immediately think of Meltique beef or an old old milk cow that is tough.

At retail, I’d be expecting to pay Rm80 to 100 at least for that piece of meat if it’s a prime wagyu MB2.