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["Take the meat out of the refrigerator and bring to room temperature (about 30 minutes to 1 hour).", "If you cook it while it's still cold, it's difficult to cook it just right.", "Pat the surface of the meat dry, then season with salt and pepper.", "Heat the garlic (chopped or sliced), butter, and vegetable oil in a frying pan.", "When the garlic from Step 3 is fragrant and browned, remove just the garlic from the pan.", "Be careful not to let it burn.", "Prepare the aluminum foil!", "Cut out enough foil to wrap the meat.", "Prepare the timer!", "Once you have taken out the garlic, turn the heat to high (level 6 on an induction stove), and put the beef in the pan.", "Set your timer for 1 1/2 minutes and cook!", "After you have cooked it for 1 1/2 minutes, set the timer to 1 minute and cook the other side of the meat.", "Don't move the meat after you flip it!", "Now, this is a key point!", "Once both sides have been cooked, wrap the meat up in aluminum foil and let sit for 5 minutes.", "Don't clean your frying pan just yet!", "While waiting for the steak, make the steak sauce.", "Add the sake, soy sauce and mirin to the pan and simmer well.", "While making the Step 9 sauce, if there's too much fat from the meat in the pan, you can use a paper towel to absorb it.", "But, you want to have the butter and oil in the sauce, right?", "When cooking, the savoury qualities of the steak come out as it browns, so you definitely want to use it in the sauce.", "The meat will become cold, so put it on a plate and warm it back up with a double boiler or the microwave.", "Cut the meat into pieces.", "The look of medium-rare steak is so appetizing!~", "Transfer to a warmed plate.", "Top as you like with the garlic from Step 4, mustard, wasabi, etc, and drizzle the sauce to finish.", "If when you cut it you think, ""aaah, that's a bit too rare..."" you can cook it in the frying pan a bit more while keeping an eye on the cross-section."]
