Pat the sawara fillet thoroughly dry with paper towels. Season all sides evenly with sea salt.
2
Heat a heavy-bottomed pan or cast-iron skillet over high heat. Add canola oil and swirl to coat.
3
Once the canola oil is shimmering, carefully place the sawara fillet in the pan. Sear each side for 30-45 seconds until deeply golden brown, ensuring the center remains raw. Sear all four sides (top, bottom, and two long sides).
