This Japanese Steak Recipe method might seem like overkill with its multiple sears, but it’s anything but. It’s a true game-changer, delivering an incredibly flavorful steak with a perfectly crisp, golden crust.
Few Ingredients with Complex Flavors
Exploring barbecue and grilling techniques from around the world sparks a wealth of fresh inspiration. This method draws influence from Japanese culinary traditions, introducing an innovative way to approach grilling. Triple-seared steak lives up to its name: seared three separate times, it builds complex layers of flavor, resulting in a rich and succulent masterpiece.
Over the years, I’ve noticed a few chefs using this method, but the first was chef Aaron Patin. He demonstrated the triple-seared steak on a local morning show, and my curiosity was piqued. I dug deeper into the process and its connection to Japanese BBQ. What fascinated me was how the meat is glazed, seared, and then glazed again with a variety of flavors. This technique blends sweet, sour, and savory, creating a rich, complex flavor profile with minimal ingredients. I knew I had to try it for myself.
Why triple-searing steak is a good idea
Legendary Crust: Salty, soy, and whisky come together for a strongly savory crust that’s what you want on your steak.
Pair the Flavors Endlessly: Don’t like Japanese whisky? Swap in bourbon, rum, sake, or rye whiskey. Feel free to play with Worcestershire sauce, fish sauce, Maggi seasoning, or Liquid Aminos. You can even play with flavored salts. The combinations are virtually endless.
Easy as can be: Pouring 1/2 cup of good booze into a bowl might hurt a little, but trust me-it’s worth it. Whisky, soy, salt, fire-that’s all you need for flavor-packed, easy results.
Controlled Cooking: Dunking a hot steak into cool liquids actually controls the cooking. It drops the temperature down some, and it sort of acts like a natural tempering, which in turn minimizes overcooking.
Protein of choice
There is no real rules in preparing triple-seared steaks, except trying to avoid huge cuts like a tomahawk steak. I say keep the steaks no thicker than 1 inch, unless you are using filet mignon.
The better the quality, the better your results are going to be. Cheaper cuts just aren’t going to be as tender, and this technique really shines with high-quality beef. Look for Prime or Wagyu-skipping A5 for this method, with well-marbled Choice as a decent backup if necessary.
Top choices would be:
- Ribeye Steak
- Ribeye Cap
- Top Sirloin
- Filet Mignon
- New York Strip Steak
- Hangar Steak
- Flat Iron Steak
Skirt steak doesn’t make the cut here, as it cooks too quickly for this method. You won’t be able to achieve the same depth of flavor and triple-searing as you would with other cuts.
Now, let’s dive into the process!
This is a simple setup, but you’re going to want to be fully prepared. You’ll want your steak to be room temperature, and your grill blazing hot-for the sear!
Do not use a skillet, griddle, or flat top. For this to be authentic, you want an open flame. The best options are charcoal, lump charcoal, briquettes, and firewood.
Japanese Style Triple Seared Steak
Ingredients
- 2 steaks of choice
- 2 Tbsp coarse salt
- 1/2 cup soy sauce
- 1/2 cup whisky (or bourbon, rum, etc.)
- 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 tablespoon melted butter
Instructions
- FIRST SEAR: Sprinkle the steak liberally with coarse salt. There is no over-salting risk here as most washes off during the next step, anyway. The step establishes the first flavor and initial crust on the steak. Sear both sides to about 90°F internal, flipping occasionally.
- SECOND SEAR: Shortly submerged steak in whisky to gently rinse the salt off. Let it hang out there a minute or so before proceeding. Sear both sides once more, flipping as needed until the steak reaches about 115°F.
- THIRD SEAR: Coat the steak with some soy sauce on both sides, letting the meat sit for 1-2 minutes to absorb. This final step locks in the savory taste. Sear both sides one more time to make the perfect crust. I recommend a restaurant-style steak, medium-rare, by pulling the steak at about 130°F and letting it rest for a few minutes.
- This method allows perfect emulation of restaurant-style steaks in the comfort of one's home. Be it figuring out how to make restaurant-style steak or simply giving a professional touch to your favorite beef dishes, this triple sear will bring restaurant-style steak right to your table.
What do I eat this with?
I think you’ll want to pair your meal with flavors that really showcase Eastern Asian influences, especially if you’re using Japanese whisky and soy sauce, as suggested.
I really encourage you to give sansho peppercorns a shot. They provide this bright, citrusy, herbal heat without the added salt. These Japanese peppercorns have a big lemony personality that pops. You can get a small jar online pretty easily.
For a perfect side, consider Kimchi Potato Salad. If your grill is still on from those steaks, toss on some miso-glazed eggplants, mushrooms, or sweet potatoes. I can’t go past combining all these elements with a touch of ginger for a rounded, flavorful meal.
Japanese Steak Recipe FAQs
1. Why does the steak get seared three times? Triple sear serves to build layers of flavor and texture. With each sear, the salty, whisky, and soy sauce aromas will seal, one after another, into a flavorful crust while keeping the inside of your steak juicy. There is an absolute necessity to get the steak done as it would have been from the restaurant.
2. Can I substitute Japanese Whisky with another form of alcohol? Of course! You could substitute Japanese whisky with bourbon, rum, rye whiskey, and even sake, if you thought each would go better in that particular dish. Each will add a unique twist to the dish.
3. What kind of steak is best for this recipe? Ribeye, New York strip, or filet mignon work best for this recipe. Do not use very thick or large cuts such as tomahawk steaks, since it will not work well with the triple-searing technique.
4. Do I need a grill, or can I use a skillet? For best results, use a grill with live fire—charcoal, lump charcoal, or firewood—to get that perfect sear. A skillet or griddle just won’t yield the same depth of flavor.
5. At what temperature do I pull the steak at each stage?
First sear: Pull it off around 90°F.
Second sear: Pull it at around 115°F.
Third sear: Go for 130°F for a medium-rare steak. Sear to your desired internal temperature of your choice.
6. How do I make this without the soy sauce? To make this without soy sauce, you will use alternatives such as tamari, Liquid Aminos, and even Worcestershire sauce for a somewhat umami finish.
7. What are some sides that go well with this steak? Serve this with sides inspired by Eastern Asia, like miso-glazed eggplant, mushrooms, sweet potatoes, or Kimchi Potato Salad, to make for a complete meal. These flavors go in great harmony with the steak.
8. Can I make this recipe using less valuable beef? This technique really works best if you are using a high-quality cut such as Prime or Wagyu. If you must use a lower-grade cut, heavily marbled Choice beef is a good option.
9. Do I need special seasonings like sansho peppercorns? Sansho peppercorns give it that peculiar citrus and herbal kick but are not needed. If you can’t find any, go with black pepper or whatever seasoning you prefer.
10. How long should I let the steak rest after the final sear? After the final sear, let the steak rest for 5 to 10 minutes as this enables redistribution of juices inside it for maximum tenderness and flavor.
