Preheat your oven to 130°C (275°F). Rub the beef with vegetable oil and kosher salt, then place it on a wire rack over a baking sheet.

Roast the beef in the oven for 18-20 minutes or until the internal temperature reaches 41°C (105°F).

Heat a cast iron skillet over high heat and sear the beef on each side for about 10 seconds.

Allow the seared beef to cool for 30 minutes before wrapping in plastic wrap and refrigerating for at least 2 hours.

Slice the chilled beef thinly into 3-5 mm sections using a sharp knife.

Simmer cooking sake and mirin in a small saucepan for 1 minute. Remove from heat and add rice vinegar, soy sauce, and yuzu.

To make garlic oil, simmer grapeseed oil with crushed garlic on low heat for 5 minutes, then strain.

Arrange the sliced beef on a plate, drizzle with dressing and garlic oil, then sprinkle with garnishes.