This is another variation of Japanese style steak. It is simple to make since it does not require marinading and we like it very much. The sauce is made of soy sauce, sake, butter and wasabi and this combination is wonderful. Any cuts of steak will work but here I used a flat iron steak. Fillet mignon is another cut very much suited for this type of preparation but when I use FM, I make the slices thicker. I simply seasoned the steak with salt and black pepper and browned it in a frying pan for few minutes each side and finished it in a 400F oven for 5-8 minutes. Let it rest on a plate loosely covered with aluminum foil for medium rare. After 5 minutes of resting, I sliced into thin strips. The sauce is made by degrazing the pan with sake (2-3 tbs), dislodging all the brown bits and reducing so that only a thin layer covers the bottom of the pan. Then, add soy sauce (1-2 tsp). Finish with butter (3-4 thin pats of butter, about 1 tbs). Shut down the flame and desolve real wasabi (as much as you like). The side dish shown here is blanched “bok choy” which was dressed with karashi-jouyu 芥子醤油 or Mustard-soy sauce (Japanese hot mustard, a bit of sugar and soy sauce). To make sure, I also added a small dab of wasabi on the side. The sauce is very nice and this can go with red wine or sake very well.