Japanese-Style Triple-Seared Steak
This Japanese-style triple-seared steak technique is an absolute game-changer that produces an incredibly delicious steak with a beautiful crust. Seared first in salt, then Japanese whiskey, then in soy sauce, over very hot charcoal, it is amazing.
Ingredients
Method
- Before starting the triple-searing process, build a very hot hardwood charcoal fire. Oak, mesquite or hickory are great choices. The coals should be glowing red, and radiating extreme heat before the meat hits the grill.
- Rub steak all over with oil. Coat with sea salt until entire surface area is completely covered.
- Pour whiskey into a shallow bowl; set aside.
- Place steak on hottest spot on the grill, and sear both sides, about 2 1/2 minutes per side.
- Transfer steak into bowl of whiskey, and turn constantly for at least 1 minute. Most of the salt will rinse off.
- Place steak back onto the hottest spot on the grill, and sear both sides again, about 2 1/2 minutes per side. You can baste steak with a small amount of whiskey while searing.
- Add soy sauce to another shallow bowl. Add steak to the bowl, and turn constantly for at least 1 minute.
- Return steak to the hottest spot on the grill for the 3rd and final sear. Grill both sides for about 2 1/2 minutes, or until desired doneness is reached. For a rosy-pink inside, remove when an instant-read thermometer inserted near the center reads 118 to 120 F (48 to 50 degrees C).
- Brush steak with melted butter, and let rest for 3 to 4 minutes. Slice and serve with any accumulated juices from the plate.
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