FOOD
Japanese-Style Triple-Seared Steak
This Japanese-style triple-seared steak technique may seem like two sears too many, but it is not. It is a complete game changer that yields an amazingly delicious steak with a lovely crust.
Over the years, I’ve developed a pretty good chef-radar for determining which new recipes and techniques are gimmicks or passing fads and which are genuine culinary advances, and when I first heard about Japanese-style triple-seared steak, I assumed it was the latter. I’ve never felt happier to be wrong.
This strategy may appear to be excessive, yet it is not. The salt, whiskey, and soy searing process is a game changer that results in an exceptionally tasty steak with a thick, beautiful crust. This is a must-make for any steak fan, and it’s ideal for treating Dad on Father’s Day. But, regardless of the occasion, I liked everything about this and sincerely hope you give it a try soon. Enjoy!
Ingredients
- 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
STEP 1
Before beginning the triple-searing method, establish an extremely hot hardwood charcoal fire. Oak, mesquite, and hickory are excellent alternatives. Before the meat is placed on the grill, the coals should be burning red and emitting intense heat.
STEP 2
Rub oil all over the steak. Coat with sea salt until the entire surface is covered.
STEP 3
Pour whiskey into a small basin and set aside.
STEP 4
Place the steak on the grill’s hottest place and sear for about 2 1/2 minutes on each side.
STEP 5
Transfer the steak to a bowl of whiskey and turn regularly for at least 1 minute. The majority of the salt will be rinsed off.
STEP 6
Return the steak to the hottest position on the grill and sear for another 2 1/2 minutes on each side. A small amount of whiskey can be used to baste steak while it is searing.
STEP 7
In another shallow bowl, add the soy sauce. Add the steak to the bowl and stir it regularly for at least one minute.
STEP 8
Return the steak to the hottest position on the grill for a third and final sear. Grill each sides for approximately 2 1/2 minutes, or until desired doneness is achieved. Remove when an instant-read thermometer inserted near the center reads 118 to 120 degrees Fahrenheit (48 to 50 degrees Celsius).
STEP 9
Brush the steak with melted butter and let it rest for 3 to 4 minutes. Slice and serve with any juices accumulated on the platter.
FAQ:
What is Japanese-Style Triple-Seared Steak?
This steak cooking technique, influenced by Japanese traditions, involves searing the meat three times at high heat to enhance the flavor and create a flawless crust.
What steak cuts are ideal for triple-searing?
This approach works best with high-quality, well-marbled cuts such as ribeye, wagyu, or strip steak, which can take high heat while remaining juicy on the interior.
How does triple-searing differ from conventional searing?
Triple-searing entails searing the steak three times, allowing it to rest between each sear. This method aids in achieving a deep crust and more even internal cooking.
What temperature should be used for triple-searing?
For each sear, use high heat of around 450-500°F (230-260°C). Make sure the pan or grill is extremely hot to quickly develop a crust without overcooking the steak.
How long should I sear the steak per session?
Sear each side of the steak for 1-2 minutes each time. The resting times between each sear serve to retain fluids and prevent the meat from overcooking.
Why do you let the steak rest in between searing sessions?
Resting the steak between searing lets the liquids to redistribute and keeps it from overcooking, resulting in a perfectly balanced crispy surface and delicate interior.
Can I use this approach with steaks of any thickness?
It works well with steaks 1.5 to 2 inches thick. Thinner steaks may overcook with numerous sears, whereas bigger steaks may require additional oven time after searing.
What seasonings are ideal for Japanese-style steak?
Simple flavors like as salt, pepper, soy sauce, and ponzu are popular. For more flavor, add grated garlic, ginger, and a touch of sake or mirin.
What sides pair nicely with Japanese-Style Triple-Seared Steak?
Pair the steak with traditional Japanese side dishes such steamed rice, miso soup, or a light vegetable salad. Grilled asparagus and shiitake mushrooms pair well with the dish.
Can I use a grill or a cast iron pan to triple-sear?
Yes, both approaches work effectively. A cast-iron pan retains heat evenly, whereas a grill can provide a smokey flavor. Before you start cooking, make sure both are preheated to high degrees.
How can I tell when my steak is done?
Use a meat thermometer to determine the interior temperature. For medium-rare, the optimal internal temperature is 130-135°F (54-57°C). Adjust the searing time according to your preferences.
Can I triple-sear different meats?
Yes, the triple-searing technique can be used on various meats such as pork chops or chicken breasts, however the cooking time and temperature will differ.
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