Steps

1. Generously rub Salt (2-3 tbsp) all over the Beef Round Block (300g). (This is the key!) Rubbing with salt seasons the meat and helps tenderize the muscle fibers.
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2. In a pot, add enough water to fully submerge the Beef Round Block. Add salt at 3% of the water's weight (e.g., 30g salt per 1L water) and bring to a boil. (This is the key!) Even if the pot isn't very large, you can achieve good results by turning the meat as it cooks.
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3. Once boiling, cover the pot, reduce heat to low, and simmer for 5 minutes. (This is the key!) Lowering the heat minimizes damage to the meat and allows it to cook gently. If using a thin pot, you can also cover it and keep it on very low heat, just below boiling, to cook it further.
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4. After 5 minutes, remove the meat and pat dry any excess moisture from the surface.
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5. Lightly smash the Garlic (1 clove) with the flat side of a knife.
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6. Heat Olive Oil (1 tbsp+) in a frying pan. Add the smashed Garlic and Rosemary (1 sprig).
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7. Heat over medium flame, allowing the Garlic and Rosemary to infuse their aroma and flavor into the oil.
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8. Once the Rosemary is crispy and the Garlic is browned, remove them. (This is the key!) Infusing the oil with aroma and flavor allows the meat to be flavorful without direct spice application. The oil also helps the meat sear evenly and can be used for a sauce later.
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9. In the same pan, place the patted-dry meat and sear over medium heat until browned on all sides. (This is the key!) Adjust the internal temperature and sear level according to your preference. For meat of average quality, you can cook it a little more.
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10. Once browned, remove the meat and slice thinly. (This is the key!) If you want to cook it further after slicing, you can microwave it in 30-second increments.
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11. Serve with Wasabi, salt, Soy Sauce, and Fried Garlic to your liking.
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