1. Cure the egg yolk by immersing it in soy sauce and mirin, cover and leave in the fridge (preferably for a few hours)
2. Rub salt 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)
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 1 minutes.
6. Remove the steak and leave it to rest for the same amount of time you cooked it for (e.g. I cooked it for 8 minutes so I left it to rest for 8 minutes)
7. In another pan melt some butter (20g) and crushed 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, pour some of the soy +mirin mix you used to cure the yolk and generously sprinkle some crushed pepper.

Enjoy!