The beautiful cross section will whet your appetite/ (c) FASHION HEADLINE

This is the grilled steak/ (c) FASHION HEADLINE

I'S MEAT SELECTION's exclusive chef, Harumi Iwata/ (c) FASHION HEADLINE

Sprinkle salt and pepper evenly over the meat before grilling./ (c) FASHION HEADLINE

Don't forget to salt and pepper the backside too./ (c) FASHION HEADLINE

The key is to use olive oil on both sides./ (c) FASHION HEADLINE

Adjust the heat while cooking/ (c) FASHION HEADLINE

The trick is to roughly crush the pepper using the bottom of a pot./ (c) FASHION HEADLINE

Can also be cooked on induction/ (c) FASHION HEADLINE

Using butter will enhance the richness/ (c) FASHION HEADLINE

The trick is to keep the butter in a mousse-like state./ (c) FASHION HEADLINE

The delicious aroma stimulates the appetite/ (c) FASHION HEADLINE

Once you flip it over, drizzle olive oil and butter on top and cook./ (c) FASHION HEADLINE

Once cooked, let it simmer for a while to allow the flavor to reach every corner of the meat./ (c) FASHION HEADLINE

Core thermometers can be purchased for around 4,000 yen./ (c) FASHION HEADLINE

28°C is very rare, 58°C is medium rare. The core temperature will gradually rise as you add residual heat./ (c) FASHION HEADLINE