Steak (beef shoulder loin steak) | Shusaku Toba's Shizuru Channel's recipe transcription

・Because bacteria that cause food poisoning mainly adhere to the surface of beef, grill the surface and sides of beef thoroughly.
・Use beef cut into 1 cm thick pieces, not chunks.
・When cutting beef tendons, pierce the tip of the knife.
・By applying shio-koji, it becomes soft.
・Be sure to wipe off the salted koji from the beef as it will easily burn.
・It will be delicious if you add salty taste firmly.
・Bake one side well After turning it over, bake the other side for about 40% of the time.
・Be careful not to heat it too long as it will become hard.
・Add a lot of olive oil. Aim for an amount that is closer to frying than baking.
・ Add a lot of olive oil to make it fragrant.
・Maintain high heat.
・Don't worry about how much the edges will burn.
・Be careful not to harden the baked surface after turning it over.
・The doneness in the video is rare, but you can adjust the doneness to your liking.