Description
Savor culinary magic with this Japanese-style triple-seared steak, a symphony of umami and precision. Tender beef kissed by soy, mirin, and expert technique promises a mouthwatering journey that elevates your dining experience to extraordinary heights.
Ingredients
Scale
Main Protein:
- 1 (454 grams) high-quality steak, such as Wagyu or ribeye
Seasonings and Flavor Enhancers:
- 2 tablespoons kosher salt
- 1/4 cup (60 milliliters) Japanese whiskey
- 1/4 cup (60 milliliters) soy sauce
- 1 teaspoon freshly ground black pepper
Cooking Essentials:
- 1 cup hardwood charcoal or hardwood for grilling
- 2 tablespoons vegetable oil for searing
Instructions
- Ignite charcoal in the grill, aiming for intense, high-temperature cooking environment at around 450-500°F.
- Thoroughly massage kosher salt across entire surface of the meat, ensuring complete and even coverage.
- Position steak directly over scorching hot grates, searing each side for precisely 2 minutes to develop a robust exterior caramelization.
- Delicately brush Japanese whiskey across both surfaces, allowing the liquid to permeate and tenderize the protein for approximately 30 seconds.
- Reintroduce steak to the fiery grill, executing another 2-minute sear on each side to enhance depth of flavor and continue crust formation.
- Generously paint soy sauce over the entire steak, creating a final layer of umami-rich glaze before returning to the grill for a conclusive 2-minute sear per side.
- Remove from heat, let meat rest momentarily to redistribute internal juices, then slice against the grain using a sharp knife.
- Finish by sprinkling freshly cracked black pepper across the sliced steak and serve immediately while maintaining optimal temperature and tenderness.
Notes
- Choose high-quality, well-marbled beef like ribeye or wagyu for maximum tenderness and rich flavor profile.
- Let the steak reach room temperature before grilling to ensure even cooking and prevent tough meat texture.
- Pat the steak completely dry with paper towels to promote better caramelization and crispy exterior during searing.
- Experiment with different Japanese whiskeys like Yamazaki or Nikka for subtle variations in underlying flavor depth.
- For reduced alcohol content, substitute whiskey with mirin or sake to maintain authentic Japanese culinary essence.
- Consider using low-sodium soy sauce to control salt levels and prevent overwhelming umami intensity.
- Rest the steak between searing stages to redistribute internal juices and maintain optimal moisture.
- Gluten-free option: Use tamari instead of traditional soy sauce for celiac or gluten-sensitive diners.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Dinner, Snacks
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 2
- Calories: 600
- Sugar: 2 g
- Sodium: 1200 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 50 g
- Cholesterol: 150 mg