Japanese-American·Main Course
Japanese-Style Triple-Seared Steak
A game-changing grilling technique that uses three distinct searing phases—salt, whiskey, and soy sauce—to build incredible layers of umami and a thick, professional-grade crust on thick-cut steaks.
Prep
10m
Cook
20m
Total
30m
Serves
1
Method
- 01
Preheat a charcoal grill until the coals are insanely hot; you shouldn't be able to hold your hand over the grate for more than a second. Rub the steak with avocado oil and then coat the entire surface with a thick, heavy layer of coarse sea salt.
Watch · 1:41
- 02
Place the salted steak directly over the hot coals. Sear for 2 1/2 minutes per side, rotating halfway through each side to ensure even heat distribution. A small amount of salt may stick to the grill; this is normal.
Watch · 2:12
- 03
Remove the steak and submerge it in a bowl of whiskey for at least 1 minute, flipping it to rinse off the excess salt and infuse the meat. Return the steak to the grill for a second sear, cooking for another 2 1/2 minutes per side. Spoon a little extra whiskey over the top before flipping.
Watch · 3:19
- 04
Remove the steak and submerge it in a bowl of full-strength soy sauce for 1 minute, flipping occasionally. Place it back on the grill for the third and final sear. Cook for 2 1/2 minutes per side until the internal temperature reaches 118-120°F for medium-rare.
Watch · 4:47
- 05
Transfer the steak to a plate and brush immediately with melted butter. Let the meat rest for 3 to 4 minutes to allow the juices to redistribute and the temperature to carry over slightly. Slice against the grain and serve with the accumulated juices.
Watch · 5:58
From Chef John
“Be brave and put on at least this much salt.”
“Umami... is the fancy food word for intensely meaty savoriness.”
“This has to be the greatest way to waste whiskey ever invented.”