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Season steak with salt & pepper. Sear in neutral oil in a skillet over high heat until preferred doneness. Set aside.
Turn heat down to medium and, in the same oil, add garlic, shallot, and ground pepper. Cook until the shallots are translucent.
Turn the heat up slightly and pour in the sake to deglaze the pan. Scrape up any bits on the pan with a wooden spoon and then reduce the sake by half.
Turn the heat back down to medium and pour in the beef broth. Bring to a low boil, then add in the miso and sansho pepper. Stir to combine.
Reduce heat to low, then pour in heavy cream. Stir and let sauce thicken to a gravy-like consistency. Adjust with salt here to taste.
Finish the sauce by throwing in finely chopped parsley and stir. Then toss in butter and swirl the pan to combine. Cut the heat.
When you’re ready to plate, spoon a generous amount of the sauce onto the plate, slice the steak and place on top the bed of sauce. Spoon more sauce over to finish.