Coat the meat in salt and pepper and grated garlic, roll it up in plastic wrap and let sit for 30~60 minutes. This is basically to bring it up to room temperature.
Add oil to the pan, and cook all six sides until browned.
Add the soy sauce, sake, and water to the pan, and cook the meat slowly over a low heat on all sides for about 10 minutes.
Immediately wrap the cooked meat up in aluminum foil. Make sure to do a good job! Have 3 layers of foil ready.
Wrap it up in a towel, and let sit for 3 hours. Place it in the fridge once it has reached room temperature. The meat is easier to cut chilled.
If you don't cut the meat while it is chilled, then the flavoring will leak out, so be careful! Transfer the sauce from step 3 to a plate, and enjoy!
Oh! What a wonderful pink meat color! It's a good idea to make this the night before.