Japanese Style Triple Seared Steak
Japanese Steak Recipe features a triple-seared technique that infuses layers of flavor using coarse salt, Japanese whisky, and soy sauce. This method creates a rich, crispy crust and a perfectly tender, medium-rare interior. The steak is dipped and seared three times, resulting in a beautifully seasoned, restaurant-quality dish with a bold, savory profile. Perfect for impressing at your next meal!
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.