Use the cut of beef of your choice. You can use Aussie beef but that tends to be tough, so I recommend using domestic round or U.S. beef, which are both grain-fed.
Anyway, salt and pepper the meat. I love Krazy Salt for this myself.
Salt and pepper the sides the meat too. This cut is 3 cm thick.
Brown the meat in a heated non-stick frying pan for a few seconds per side - just a very short time, just until the color of the surface changes.
Brown the sides too.
Put the meat in a Ziploc bag, and get rid of the air in it.
Put the bag in a rice cooker with water that's been heated to 80 to 85°C, and leave it at the "keep warm" setting for 45 minutes. Since the meat I used is about 3 cm thick, this is the about the right time.
Don't switch the rice cooker on. Just use the keep-warm function.
When the keep-warm time is done, take the meat out and brown the surface quickly in a non-stick frying pan again.
Serve with sides of your choice and enjoy. Glazed carrots are yummy. The seasonings etc. are up to you.
Story Behind this Recipe
Pan frying beef so that it comes out tender is pretty complicated. Domestic marbled beef is expensive! So I recommend using domestic round or American beef cut for steak. Both are grain fed. Australian and New Zealand beef is raised in grass pastures so it tends to be a bit too tough for steak, but if you cut it on the thin side it may work. In any case, rice cookers are amazing.
The critical points are the thickness of the beef and the keep-warm time. I used a thick piece of meat this time, but you can use thinner meat and keep it in the rice cooker for 30 minutes - that may be even tastier. Please find the right combination of thickness and keep-warm time that works best for you. As a guideline, for a 1 cm piece of beef, keep it in the rice cooker for 20 minutes; for 2 cm, 30 minutes; and for 3 cm 40 minutes.