Meat and Poultry Beef Steaks Filet Mignon Recipes Japanese-Style Triple-Seared Steak 3.3 (3) 3 Reviews 1 Photo This Japanese-style triple-seared steak technique may sound like 2 sears too many, but it is not. It is an absolute game-changer that produces an incredibly delicious steak with a beautiful crust. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Published on June 11, 2024 Save Rate Print Share Add Photo 1 Prep Time: 10 mins Cook Time: 15 mins Rest Time: 5 mins Total Time: 30 mins Servings: 1 Jump to Nutrition Facts Jump to recipe Over the years I’ve developed a pretty decent chef-radar for identifying what new recipes and techniques are gimmicks or fleeting fads, and which are actual culinary breakthroughs, and when I first heard about Japanese-style triple-seared steak, I thought for sure it was the latter. I’ve never been so happy to be wrong. This technique may sound like two sears too many, but it’s definitely not. The salt, then whiskey, then soy searing method is an absolute game-changer that produces an incredibly flavorful steak with a thick, beautiful crust. This is a must make for any steak lover, and would be perfect for treating Dad on Father’s Day. But, no matter the occasion, I loved everything about this, and really do hope you give it a try soon. Enjoy! Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 1 servings 1 (8 ounce) center-cut filet mignon, fully trimmed 1 teaspoon avocado oil or other high heat oil 3 tablespoons coarse sea salt, or as needed 1/3 cup Japanese whiskey, or other bourbon or rye whiskey 1/4 cup soy sauce 1 tablespoon melted butter Directions 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. John Mitzewich I Made It Print Nutrition Facts (per serving) 997 Calories 65g Fat 3g Carbs 65g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 1 Calories 997 % Daily Value * Total Fat 65g 83% Saturated Fat 24g 121% Cholesterol 250mg 83% Sodium 4297mg 187% Total Carbohydrate 3g 1% Dietary Fiber 1g 2% Total Sugars 0g Protein 65g 131% Vitamin C 0mg 0% Calcium 68mg 5% Iron 5mg 27% Potassium 1028mg 22% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.