Season the steak with a pinch of salt and pepper on both sides.

Heat a pan with 5 tbsp grapeseed oil and sear the steak on high heat.

Flip the steak once browned and reduce heat to medium. Add 2 tbsp butter and 1 clove of crushed garlic.

Remove the steak and let it rest on a paper towel.

Slice onion, mushrooms, and garlic. Crush peppercorns lightly.

In the same pan, sauté onion and garlic until fragrant.

Add mushrooms and crushed peppercorns, then pour in 1/3 cup milk.

Add 1.5 cups tonkatsu sauce, a pinch of salt, and 1 cup water. Simmer until slightly thickened.

Sauté broccoli and cherry tomatoes with butter, salt, and pepper until lightly browned.