One more Snake River Farms steak hiding in the freezer and it was meant for my dad. Oops..sorry.
If the steak was stored in the freezer, make sure it has been fully defrosted in the fridge overnight. Let the steak rest in room temperature for about 10~15 minutes before cooking.
Brush a little bit of olive oil to the grill pan and turn to medium high heat. Transfer the steak over after the temperature has risen. Do not move the steak around before the bottom part has turned slightly browned. Flip to the other side and cook till desired rareness. Once ready, remove from heat and let the steak rest for 10 minutes before slicing into bite size cubes.
Grate the middle part of the daikon and mix with freshly squeezed juice from two lemon wedges, 1 1/2 tablespoons of Japanese tsuyu, 1 tablespoon of hot water, and 2 finely chopped red chilies.
You can make a poached egg by using the traditional stirring the hot water/rice vinegar mixture way. However, if not too familiar with this technique, perhaps an egg poaching tool or with the help of cling foil might be two better options.
You can always substitute poached egg with easier to make sunny side up. However, I think the softer texture from the poached egg white works better for this recipe.
Dad, if you ever come across this post in the future, I hope the fridge has already been restocked with quality steaks and perhaps a bottle of whisky on the side to express my sincere apologies.
Your poached egg is perfectly done and I will have that! :) Beautiful dish.