1. Begin by making ponzu sauce, this sauce should be made the night before as it needs to mature over a 24-hour period. Start by adding 100ml light soy, 50ml mirin, 25ml rice vinegar and 1 tbsp of sugar to a large bowl and whisk. Next zest the orange, lemons and juice, then add all to the soy mix. Finally add 5g bonito flakes and 3 small pieces of kombu and mix again. Store the ponzu in the fridge and allow to infuse for 24 hours. When ready, using a fine strainer, strain into a jar and set to one side (the ponzu sauce can be kept in the fridge for up to a month for future dishes).
2. Now To prepare the salad element of the dish, finely slice white cabbage, red onion and spring onions. To add a little texture finely slice lotus root and deep fry until golden brown then season with a pinch of salt. In a bowl mix together the cabbage, onion and spring onion for the salad and set to one side.
3. Last thing to prepare is the beef, allow the steaks to reach room temperature first then when ready season generously with salt and black pepper. Place a pan onto a high heat and wait until the pan gets smoking hot. Add a drop of oil then add the steaks. Fry for 2 minutes then turn over, add butter and sliced garlic and baste, cook for a further minute on the other side. Finally fry the steaks on the sides briefly so that there is even colour all over the steaks. When ready remove from the pan and place onto a chopping board and pour the fried garlic and butter over the top. Allow to rest for 15 minutes before slicing.