Steak Rice Bowl

Pat the steak dry with paper towels to remove moisture, then season all sides generously with salt and pepper.

Insert a meat thermometer into the center of the steak, place it on a cooling rack, and put it in an oven preheated to 95°C (200°F).

Cook the steak in the oven until the internal temperature reaches 48°C (118°F) for medium-rare.

Heat a generous amount of oil in a pan over medium-high heat. Once hot, sear the steak for 30 to 60 seconds on each side to develop a crust.

Remove the steak from the pan and let it rest on a cooling rack for 2-3 minutes.

Thinly slice half an onion and finely chop two green onions.

In a small container, combine soy sauce, oyster sauce, sugar, mirin, and sake. Mix well.

In the same pan used for the steak, add the sliced onions and sauté for about 1 minute over medium-low heat.

Pour the sauce mixture over the onions and let it simmer for about 3 minutes until it reduces and thickens slightly.

Strain the mixture through a sieve to separate the caramelized onions from the sauce.

Thinly slice the rested steak against the grain.

Place a serving of freshly cooked rice in a bowl and top it with a portion of the caramelized onions.

Arrange the sliced steak over the onions in a circular pattern, then drizzle with the sauce.

Add fresh greens, place an egg yolk in the center, and garnish with wasabi and the chopped green onions.