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.
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
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.
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2
Rub steak all over with oil. Coat with sea salt until entire surface area is completely covered.
-
3
Pour whiskey into a shallow bowl; set aside.
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4
Place steak on hottest spot on the grill, and sear both sides, about 2 1/2 minutes per side.
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5
Transfer steak into bowl of whiskey, and turn constantly for at least 1 minute. Most of the salt will rinse off.
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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.
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7
Add soy sauce to another shallow bowl. Add steak to the bowl, and turn constantly for at least 1 minute.
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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).
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9
Brush steak with melted butter, and let rest for 3 to 4 minutes. Slice and serve with any accumulated juices from the plate.
Nutrition Facts
Per serving
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