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Ingredients
- 300 grams 2 steaks
- 2 clove Sliced garlic
- 1 Beef tallow (If not, mince the fat from the meat)
- 1 Salt and pepper
- 3 tbsp *Sake
- 1 tbsp *Ponzu
- 2 tbsp *Soy sauce
- 2 clove *Garlic (finely chopped)
- 1 tbsp *Yakiniku sauce
Method
- 30 minutes before you cook the meat, pull it out and let it reach room temperature.
- Right before you are about to cook it, prepare by sprinkling salt and pepper on top.
- In a frying pan, add in the beef tallow or a little bit of vegetable oil and then the sliced garlic.
- Heat up the garlic until it's aromatic.
- Be sure to take it out eventually so that it doesn't burn.
- Put the meat in the pan and cook on a high heat setting for 1-2 minutes.
- Right before the meat starts to render, flip it over.
- Please adjust your cooking time based on the thickness of your meat.
- Flip the meat and then cook for 30 seconds or so, then transfer the meat to aluminum foil to let it rest.
- While the meat is resting, make the sauce.
- Add the * ingredients to the frying pan and bring it to a boil.
- Once you do, the sauce is ready.
- * If you cut off some of the fat from the meat, cook it until crispy, and then mix that with the sauce, the sauce will be even better.
- Garnish with some side vegetables and then pour the sauce on top and it's ready.
