Japanese Beef Tataki

Instructions

1. Prepare the beef
   Pat the beef dry with paper towels. Season generously with salt and pepper on all sides. Let it come to room temperature for about 15 minutes before cooking.
2. Sear the beef
   Heat the vegetable oil in a heavy skillet over high heat until smoking. Sear the beef on all sides, about 30 seconds per side, creating a brown crust while keeping the inside rare. The entire searing process should take only about 2-3 minutes.
3. Ice bath and rest
   Immediately transfer the seared beef to an ice bath to stop the cooking process. After 30 seconds, remove and pat dry. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours to firm up for easier slicing.
4. Make the dipping sauce
   In a small bowl, combine the soy sauce, mirin, rice vinegar, lemon juice, grated ginger, and minced garlic. Mix well and set aside to let the flavors meld together.
5. Slice and serve
   Remove the beef from the refrigerator and unwrap. Using a very sharp knife, slice the beef against the grain as thinly as possible (about 1/8 inch thick). Arrange the slices on a serving plate.
6. Garnish and present
   Scatter the sliced green onions, toasted sesame seeds, and daikon radish over the beef. Add microgreens or watercress around the plate. Serve with the dipping sauce on the side or drizzled over the top.