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Japanese-Style Triple-Seared Steak

Japanese-Style Triple-Seared Steak

Cost $25, save $15

Source: Recommended by CookPal

  • 15 Min
  • 1 Servings
  • $25

INGREDIENTS

  • Meat

    • 🥩 1 (8 ounce) filet mignon

  • Oil & Seasoning

    • 1 teaspoon avocado oil
    • 🧂 3 tablespoons sea salt

  • Liquids

    • 1/3 cup Japanese whiskey
    • 1/4 cup soy sauce

  • Dairy

    • 🧈 1 tablespoon butter

STEPS

1

Before starting the triple-searing process, build a very hot hardwood charcoal fire. Oak, mesquite, or hickory are great choices. Ensure the coals are glowing red and radiating extreme heat before the meat hits the grill.

2

Rub steak all over with oil. Coat with sea salt until the entire surface area is completely covered.

3

Pour whiskey into a shallow bowl; set aside.

4

Place steak on the hottest spot on the grill and sear both sides for about 2 1/2 minutes per side.

5

Transfer steak into the bowl of whiskey and turn constantly for at least 1 minute. Most of the salt will rinse off.

6

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 the steak with a small amount of whiskey while searing.

7

Add soy sauce to another shallow bowl. Add steak to the bowl and turn constantly for at least 1 minute.

8

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°C).

9

Brush steak with melted butter and let rest for 3 to 4 minutes. Slice and serve with any accumulated juices from the plate.

NUTRIENTS

Per 1 serving

🔥

997

Calories

  • 65
    Protein
  • 3
    Carbs
  • 65
    Fats

💡 Use hardwood charcoal like oak, mesquite, or hickory for a richer flavor.Constantly turning the steak in whiskey and soy sauce ensures even absorption of flavors.For optimal results, use an instant-read thermometer to check doneness.Letting the steak rest ensures juices are retained, enhancing flavor.