Japanese-Style Triple-Seared Steak

Ingredients

• 1 filet mignon , 8 ounce
• 1 teaspoon avocado oil
• 3 tablespoons sea salt
• 0.33 cups Japanese whiskey
• 0.25 cups soy sauce
• 1 tablespoon butter

Instructions

1. 1

   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.

2. 2

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

3. 3

   Pour whiskey into a shallow bowl; set aside.

4. 4

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

5. 5

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

6. 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 steak with a small amount of whiskey while searing.

7. 7

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

8. 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 degrees C).

9. 9

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