Season steak well on both sides with salt and place on a rack and refrigerate for 12 up to 14 hours. Remove from fridge and bring to room temperature. Heat a cast iron pan to medium heat, rub steak with the oil and place into the dry pan sear for 4-6 minutes a side. Add the butter and aromatics and baste for 2 minutes. Remove steaks onto a sheet tray with a rack, probe and place in a 250 oven. When steak reaches 125 degrees remove from oven and let rest.
*Alternatively, you can use the grill to sear the meat. In a sauce pan you can brown the butter and infuse the herbs. Place the steak on the rack as in the directions above and spoon over the butter and place in the oven with the probe thermometer.
In a medium bowl whisk together the miso, tamari, rice wine vinegar, water, and sesame oil.
Split the mushrooms on ½ lengthwise and place in a vacuum bag, pour the contents of the marinade into the bag and soft seal the mushrooms to be sure not to crush them. Marinate the mushrooms overnight or for at least 6-8 hours. Alternatively, if you don’t have a vacuum sealer, place the mushrooms in a Ziplock bag and add the marinade. Keep the mushrooms in the marinade for the same time as above but rotate the bag often to be sure the marinade covers the mushrooms.Remove the mushrooms from the marinade onto an absorbent towel. Preheat a nonstick pan over medium high heat, with a thin layer of cooking oil. Add mushrooms and sear on the cut side for 3-5 minutes. Flip then cook an additional 2-3 minutes. Slice the ribeye and season with coarse salt; serve with the mushrooms and enjoy!
Combine the salt and water and place in a casserole or large bowl with the collars. Let the fish brine for 30 minutes in a refrigerator. The brine will help clean the fish and also season and slightly firm the flesh of the collars.
Pre heat grill to high heat. Brush the collars with a thin amount of rice bran oil. Place the collars on the grill skin side down first. Char the skin so it becomes crispy, careful not to have flares of flame. Turn 90 degrees after 2 minutes. Cook an additional 2 minutes then turn over each collar. Grill the flesh side of the collars until done. The result should be that the flesh pulls easily from the collar but is not overdone.Season with the Sansho togarashi and serve with the nduja vinaigrette and rice.
In a small pan add ½ Tbsp cooking oil, sweat the garlic and shallot until the shallot is translucent, add the anchovy fillets to release the aroma. Remove from heat In a highspeed blender add the garlic, shallots, anchovy filets, orange juice, nduja, red wine vinegar and puree until smooth. On a low setting emulsify in the oil in a slow stream and remove from the blender. Keep in a covered container until ready to plate.