Choose a nice piece of meat that looks good (note: filet is often used). Season well with salt and pepper.
Heat some oil in a frying pan and immediately add the garlic. Be careful not to let it burn!
When the garlic is fragrant turn the heat up to high and add the beef. Sear the beef on all sides - you don't need to cook it through.
The garlic burns easily, so take it out of the pan before you turn the beef over. When the beef is about this browned, turn it over.
When you've browned all sides like this...
...add the combined soy sauce, sugar, sake and steak sauce to the pan. Don't leave the meat in too long - take it out quickly.
After the meat has been taken out, bring the sauce to a boil to cook away the alcohol. Pour the sauce over the meat and add the garlic that you took out before.
When the meat has cooled down, put it sauce and all into a zip bag and seal tightly. The flavors will penetrate the meat.
Leave to rest in the refrigerator for about 3 hours, and the umami-filled seared beef is done. Slice very thinly to serve!
Story Behind this Recipe
This is one of my favorite party menu items. Whenever seared beef (tataki) is served at restaurants it comes with ponzu sauce, but I made my own original slightly sweet soy sauce based sauce for this.
The key is to watch the heat level! This is best when it's rare on the inside and nicely browned on the outside, so once you put the sauce in the pan just turn the meat in it once and take it out right away. Then, keep it in a zip bag with the sauce, and it will penetrate the meat!