1. Cure the egg yolk beforehand by leaving the egg yolk in bowl of soy sauce in the fridge (preferably for a few hours)
2. Rub salt and pepper onto your steak and leave it to rest to room temperature.
3. Heat up your skillet and add a bit of oil.
4. When the pan is hot enough, sear the steak for 3 minutes on each side (my steak was a rather thick cut ~2inch so adjust the cooking time accordingly, I’d say 1min each side for a standard supermarket rump cut)
5. Add some butter (20g) to the pan, let it melt then using a spoon, baste the butter over the steak. Do this for a further 2 minutes. 
6. Remove the steak and leave it to rest for about 8 minutes
7. In another pan melt some butter (20g) then add some garlic. Stir until the butter is melted. Do this on low heat and you don’t want the butter to burn.
8. Add the cooked rice into the pan and mix everything together until the butter is well absorbed into the rice.
9. Assemble: scoop the rice into a bowl, slice the steak and align them around the bowl. Topped it all off with the cured egg yolk in the middle and generously sprinkle some crushed pepper.

Enjoy!