A5 wagyu roast beef rice bowl (roti don) from Food Wars

Trim the steak aggressively for clean, even slices; keep the trimmings.

Salt the beef generously on all sides.

Sear in a ripping hot pan with no oil, letting the rendered fat crisp and brown every side, bottom included; remove and clean the pan.

Baste the steaks continuously with hot butter.

Finish in the oven to an internal 65C, about 150F, then rest.

Thinly slice garlic cloves into small chips; mince parsley finely.

Fry the garlic chips in a wok in butter and the beef tallow until golden brown.

Add the day-old rice and toss to coat each grain with the fat, separating the grains; season with salt and finish with the parsley.

Slice the rested steak thin and fan the slices over the rice in a rose pattern.

Variation, second attempt: cut the ribeye into strips, trim, and sear only in its own fat in the pan, no oven, to medium rare, about 120F; slice and plate as a rose.