Steak:
Steak sauce:
To serve:
Remove steak from fridge 1 hour before cooking and let steak come to room temperature.
Pat the steak dry then season steak with salt and pepper.
Heat a large heavy-bottomed frying pan. When very hot, add a piece of beef fat or oil to coat the pan. Add steak to the pan. Cook without moving it until well-browned, about 2 minutes. Flip steak and cook for another 2 minutes or so. Test for doneness using a meat thermometer.
For medium rare doneness, the desired internal temperature is +/- 55°c, medium +/- 60°c, medium well +/- 65°c, well done >70°c. Take into account the effects of carry over cooking. As the internal temperature of the steak will rise even after it’s removed from the heat source, remove the steak about 3-5 degrees shy of the desired internal temperature. When ready, remove the steak and rest on a rack.
Using the same hot pan (remove excess oil if necessary but do not wash or wipe the pan), add soy sauce, mirin and sake and scrape up any brown bits on the bottom of the pan. Add grated garlic, ginger and onion. Bring to boil then let simmer for a few minutes.
To serve: Slice steak against the grain and at an angle into thin slices. Place rice into each serving bowl and top with steak slices. Spoon sauce over rice and steak. Garnish with sliced spring onions, wasabi and pickled ginger (if using). Serve hot with extra sauce on the side.
