Steps

1. Pat dry the Beef Round (300g) taken from the refrigerator with paper towels. [This is the key!] Cooking the meat while still cold prevents it from overcooking in the center, allowing only the exterior to brown.
   🕒 00:55
2. Season the entire surface of the Beef Round generously with Salt and Pepper (amount to taste, aim for 1.5% salt concentration based on meat thickness).
   🕒 01:11
3. Heat Olive Oil (to taste) in a frying pan over high heat. Once wisps of steam appear, add the Beef Round.
   🕒 01:27
4. Sear each side of the Beef Round for approximately 1 minute, ensuring even browning on all six sides. [This is the key!] Avoid moving the meat too much while searing. Once browned, turn to the next side.
   🕒 01:35
5. Transfer the browned Beef Round to a plate to cool to room temperature, then place it in a zip-top bag.
   🕒 01:45
6. Add Olive Oil (to taste) to the meat in the zip-top bag, coating the entire surface. [This is the key!] Olive oil seals in the juices and ensures even heat transfer during low-temperature cooking.
   🕒 01:51
7. Submerge the zip-top bag in water and carefully remove all the air before sealing it tightly.
   🕒 02:06
8. Add 900cc of hot water and 500cc of cold water to the inner pot of the rice cooker to create water at approximately 55-60℃.
   🕒 02:12
9. Submerge the meat in the zip-top bag into the water in the rice cooker and place a weight on top.
   🕒 02:38
10. Press the keep-warm button on the rice cooker and maintain the temperature for 40-50 minutes, depending on the size of the meat. [This is the key!] The core temperature for a perfect pink center is 55-60℃. The rice cooker's keep-warm function maintains this temperature range.
    🕒 02:38
11. Grate the Apple (1/4), Onion (1/4), and 1 clove of garlic.
    🕒 02:50
12. In the frying pan used to sear the meat, add the grated Onion, Apple, and garlic. Add Red Wine (3 tbsp), Mirin (Sweet Rice Wine) (3 tbsp), Soy Sauce (3 tbsp), Sugar (2 tsp), and Salt and Pepper (to taste). [This is the key!] Making the sauce in the same pan after searing the meat allows the beef's delicious flavors to transfer to the sauce.
    🕒 02:54
13. Warm the sauce over medium heat. Once it boils, reduce to low heat and simmer gently, skimming off any impurities.
    🕒 03:04
14. Season the reduced sauce with salt and pepper to taste.
    🕒 03:18
15. Remove the meat from the rice cooker once the keep-warm cycle is finished.
    🕒 03:21
16. Melt Butter (30g) in a clean frying pan over medium heat.
    🕒 03:36
17. Once the Butter is foaming, add the cooked meat and baste with the butter for about 1 minute, being careful not to burn it. [This is the key!] Overheating will cook the exterior too much, so remove it from the pan immediately.
    🕒 03:36
18. Transfer the butter-coated meat to a plate, cover with aluminum foil, and let it rest for about 30 minutes. [This is the key!] Resting the meat allows the juices to redistribute, preventing them from leaking out when sliced.
    🕒 04:04
19. Slice the rested meat thinly, arrange it on a plate, pour the prepared sauce over it, and serve.
    🕒 04:10