Japanese-style steak with soy and daikon sauce (Wafū sutēki)

1. Take the steaks out of the fridge 30 minutes before cooking, pat them dry and season with salt and pepper just before cooking.

2. Slice the garlic thinly and fry it gently in the oil in a frying pan until golden crisps form; lift them out, leaving the oil in the pan.

3. Turn the heat up high and sear the steaks for 2-3 minutes per side (medium), adding the butter in the last minute and spooning it over the meat.

4. Rest the meat on a board for 5 minutes.

5. Pour the soy sauce and mirin into the pan, bring to the boil, then take off the heat and stir in the finely grated, lightly squeezed daikon.

6. Slice the steak, spoon over the daikon sauce and serve with the garlic crisps and sliced spring onion, alongside rice.

Tip: "Wafū" means "Japanese-style": the grated radish makes a buttery, peppery steak light and fresh. If you can't find daikon, very finely grated white radish will do.