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.
Preparation Details
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 1
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
Steps
- 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.
