Remove the meat from the refrigerator and let sit 20 minutes to bring it to room temperature.
Cut off the fat from both sides of the meat. Season both sides with salt and pepper.
Put the beef tallow into the frying pan, turn the heat to high to melt it and cook it until it smokes.
Put in the meat and pan-fry for 1.5 - 2 minutes. When the juices begin to seep out around the edges, flip it over.
Pour in the red wine (or sake) right away to flambé. Once the flames from the frying pan have died off, quickly place the meat on a cutting board.
After leaving it alone for 3 minutes, cut it into bite-sized pieces. Arrange it on a plate and it's done.
Make the red wine sauce. Add water and mirin to the red wine remaining in the frying pan. Let it boil for about 30 seconds.
Turn off the heat and add soy sauce and butter. Stir until the butter melts. Pour it over the steak and enjoy.
Story Behind this Recipe
I was given delicious looking beef steak as an end of the year gift, I attempted to pan-fry it medium rare. If you use this method to cook it, you can enjoy a tender and juicy steak even at home. If you ever get a hold of delicious meat, give it a try.
If you are making Western-style steak sauce, use red wine. If you are making Japanese-style steak sauce, use sake to flambé.
Letting the steak sit for 3 minutes and then cutting prevents the juices from escaping.