Japanese-Style Triple Seared Steak | Food Wishes
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- Опубликовано: 14 окт 2024
- This Japanese-style triple-seared steak technique may sound like two sears too many, but it is so not. This salt-whiskey-soy method is an absolute game-changer that produces an incredibly flavorful steak with a thick, beautiful crust. This is a must make for any steak lover, and would be perfect for treating Dad on Father’s Day. Enjoy!
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Saw it today, cooked it tonight. Killer. I've never been steered wrong by one of your recipes. Thanks so much!
I did this for the 4th of July, but I did it not only with a ribeye but also on a gas stove (I live in LA and don't have a grill). When I went to do the 2nd sear, I strived to make sure the alcohol didn't drip onto the open flame. And yet, with the pan at that high of a temperature, I still managed to flambe it. Fortunately, I put the flames out almost immediately and didn't set off the smoke alarms. It still tasted amazing, and I plan on doing it again with a piece of steak that doesn't feel like 3 barely connected. Lol
Over the years chef John has used a homemade brick On the ground barbecue pit and a komoto style egg cooker and I think a PK grill and now a $19 Walmart special.
Chef John does more to make cooking approachable to people on a budget than many of the UTube cooks and barbecue pitmasters.
His tendency to _"recycle his inflection"_ holds back his popularity / subscriptions on YT.
I made this over the weekend with a 2" thick NY Strip and it was spectacular. It is a bit on the salty side, so best served with simple white rice and sautéed greens.
Looks and sounds amazing, I need to try it out this summer.
No spoilers if you haven't watched yet, but the Chef John rhyming pun in this one is top-tier.
One of his best
4:32
New grill dish unlocked for my house! That looks amazing :D
Get a load of this guy... what's next? A potato you bake twice?!
😱 that's crazy talk!!!
😁Just had one a few days back and now you've got me craving another
...with a side of steak🤤
Thrice fried fries. Fry, freeze, fry, freeze, fry. Before you mock, try.
Roasted, mashed, and fried potato patties.
it's better if you twice bake the twice baked for a quad baked potato
nearly as baked as me lol
i just realized why i love this channel lol
@@lindainparis7349 100% behind the shower-bath-shower method
Straight forward, thanks !!! Chill to you 2. Respect
Love how your videos are so full of info, things can happen good/bad any time. You take alot of stress out of cooking
So we should… sear the outside, sear the outside, sear the outside?
And then do-si-do your partner
Brown the outside, brown the outside, brown the outside
@@danielsanichiban😂good one👏🏼Made me lol👍🏼💙
Looks so delicious thanks for sharing recipe chef.
Today's menu found, thank you!
Omg. I can’t wait to grill/barbecue in the next few days! I’ve got Coarse dry salt, Whiskey and just want to get some good soy sauce. For me it’s a huge chopped salad and garlic bread from the same grill!! Thank you!
This is grilling not barbecue.
For us apartment-dwellers: Do you think this would work with a good quality pan? The whisky I realize might make a risk of a flare up but can take prevention steps.
You can do this on a very hot cast iron grid-grill. No barbecue flavour but great all the same...
Nope, not even close. You probably have a electric stove too.
@@ericcampbell9470 I can't have been clear, there is no way you could cook this dish in an oven. On a hob, induction, gas or whatever, ring on full, using a cast iron grid pan.
An air fryer which can get above 400° might work. Will cook it from all sides at once though. Perhaps sear both sides on a very hot metal pan/griddle first, then finish the whisky and soy sauce steps in the fryer.
Soy sauce and hot pans do not agree IME
I've been looking forward to this since it was mentioned in last week's video for the potato.
Thought I recognized that potato,lol!
This was my food wish. TY!
That sounds fantastic!
I like the longer music fade. Can't wait to try this!
Absolutely Delicious!! 😮
"You are of course the Zen master, of doing this a little faster" - Chef John never misses
Looks amazing! Can this be quadruple seared?
You madman
Like the folding of steel in the making of a sword, you need at least 100 sears to forge a master steak. The thin layers of sear make for an exceptionally sharp edge.
You are, after all, the Richard Gere of how many times to sear. That's just you cooking!
Worked for me! That bourbon sear smelled like heaven. I even made the fondants. Thanks!
This steak Chef John looks amazing thanks for sharing this recipe with us
Best steak, I ever had. The only problem is it was much too salty on my first try, I used less the 2nd time, and it was much better.
Father’s Day Dinner for me!!!
Ohhhh myyyyyy, I gotta tryyyy♥️❣️❣️❣️❣️❣️
Love ya Cheff !!!!!!!
I would definitely try making a steak-au-poivre-style sauce from the leftover whisky, soy sauce, and a splash of cream. (and peppercorns, obviously)
Forget all the haters... Just made this for Father's Day and our filets were absolutely delicious! Thank you Chef John!
Tried a variation using thick cut pork chops, McCormick Pub Burger Spice Blend, Maker's Mark Maple Bourbon, and Soy Sauce. It turned out great.
Lol, I wish it was only $15.00 a Steak, thinking you meant $50.00. Looks delicious, unfortunately I'm not allowed to grill where I live, but I'm wondering if it can be accomplished in a grill pan on the stove? Thanks John👍❤️
The meat department at the grocery store down the street has crazy meat markdowns when they need to make room in the case - 50% and even 75% off. I saw a pair of filet mignons marked down to under $20 a couple weeks ago, but I didn’t know a good way to cook them. Now I do.
@@CantankerousDave I just got a marked down filet last weekend for 13 bucks
If you have a really powerful exhaust fan over the stove, you should be ok. Also, shop around for steak. Lots of stores reduce the price when it approaches the “sell by “ date, and steak doesn’t
spoil as fast as fish and chicken. Look up dry aged steak and you’ll be surprised how long it’s aged under controlled conditions.
janking2762,
Thanks for the information, sadly I have no exhaust fan so I will maybe try it at a friends place out on their grill. Cheers
If you cant grill, a cast iron frying pan can do something similar.
Chef John will one day cook every recipe on the planet-he will have granted all the food wishes and can finally takes his place in food heaven
Hardly. He's mostly focused on Italian. He barely touches eastern European, German, real barbecue, tex mex, Brazilian, Indian, Greek.
Well... that was certainly interesting. I picked up a tenderloin tonight just for this purpose. I followed your instructions explicitly except that I salted it about 30 minutes before cooking. Not sure if that was a good thing or a bad thing. Also, because it was raining out, I had to cook it indoors on cast iron.
My verdict... it was "interesting". Too salty for many, I'm sure, but I am a bit of a salt addict so I didn't mind. I fully expected it to be overcooked but, while it had much more "graydient" than the Internet seems to like these days, it was still a perfect medium rare in the center.
The crust was excellent, as you said. And I'm pretty good at getting a good crust on my steak, but this topped anything I've done.
The late Charlie Trotter has a recipe in his Meat & Game cookbook (page 158, Matsuzaka Beef with Burmese Red Rice, Porcini Mushrooms, and mushroom pureee) where he does a similar treatment:
--------
"Crust the beef in the sea salt and grill over very high heat for 2 minutes on a side. Remove the meat from the grill and rings with the sake. Return to the hot grill and cook for 30 seconds on each side. Remove the meat a second time and rinse in the tamari. Return the meat to the grill, lower the heat to medium, and cook for 2 to 3 minutes on each side, or until cooked medium rare."
I heard when you go for the fourth sear, you escape the matrix simulation we are all living in.
Only if you chant « umami tsunami » whilst waving a freakishly small wooden spoon…
Try it, Chef John... help us escape! :)
Based on my experience of cooking videos, it doesn't matter how you cook a steak people will tell you that you're wrong. Something weird about steak bringing out the worst in people.
2 smile rule. When consuming, if you smile and at least one other smile is an agreement. It's goid
The meat channels I watch everyone agrees that it is best to cook steak different ways.
The only way you're being told you are cooking it wrong it is if you are cooking it well done.
Awesome video chef
I can't wait for my husband to make this for me. I'd love to know where you're getting a nice steak for $15, especially a tenderloin. Even here in Canada that would be $20, very cheap as meat has gotten so expensive, but has not caused us to reduce our grilling, searing and enjoying. 🙂
Can’t wait to try this.
(Could I use malt or apple cider vinegar instead of whiskey?)
I’m wondering the same? I get nauseous whenever I smell any whiskey. Bad experience with Southern Comfort a while back and ever since, I just can’t stand the smell or flavor.
I was wondering if red or while wine might work? Or which would be better.
It’s the msg in the soy sauce plus the heavy dose of salt in the beginning that create the magic in the mouth.
i don't often think i can improve on chef john, but replace butter with MISO BUTTER might just be an extra step up
Thank you! 🙏🏼
Would it be possible to make this dish without the alcohol?
If so, what would be a good substitute for the whiskey? Thanks!
Thanks, Chef, for another "Go-to" recipe/ technique.
Fantastic!
i need a chef john and guga colab asap
ほえーとても興味深い。very interesting
I followed this recipe and my wife thought the result was as good as any from a steak restaurant.
YUM!!!!
This is very searious.
You could rapidly rince off the remaining salt and then, put it in the whiskey, that you reuse in a sauce.
Im thinking salty beefy whisky shots
I learned something new.
That narration is like a roller coaster.....
Throw the whiskey back on the plate before you plate the greens and flambe off the alcohol, then plate the greens...mmmm or flambe wilt the greens, that sounds interesting too
Thank you for sharing this recipe, Chef John!
I really wouldn't think a process like this would work, but it looks insanely good
Finally, someone who knows the proper method to apply butter to a steak.
I'm a bit skeptical of this triple sear method, since the salt and soy are a bit redundant, and if I wanted the salty/umami flavor, I might be inclined to simply dry brine the steak in salt with some MSG pre cook, which also means less salt falling off and the flavor gets inside the meat.
Maybe it's the whiskey that's taking it up a notch? I admit I've never tried whisky on steak.
dry brining will suck the salt into the meat, for this method you really want some decent amount of salt remaining on the surface after your first sear.
Maybe the whiskey can be used in a pan sauce (in case I don’t own a grill and have to make do with a pan). Or is it too salty even for that?
Thanks for sharing this method, I’m going to try this as soon as possible, hopefully on a grill.
hello i just make your croissant recipe. it worked out great. i was wondering if you have a recipe for danish pastry. i know it is the same as a croissant recipe with the addition of eggs. thank you.
Thank you for addressing the meaty whiskey! Hubbs and I were so curious if that would be the best or worst shot of whiskey 😂
OMG! Yummy!!
An amazing looking preparation for steak. Cheers!
Nice.
Where did you get those beautiful bowls and plates?
I almost always use pan sauce on steaks, but I prefer wasabi-soy sauce dip on this style sear.
I'm trying this with some diced sun dried tomatoes
Yum! The looks relatively easy enough & DELICIOUS! Ok! Tenderloin on the list✅ we cut our own steaks😉
Steak 🥩 ❤
Any ideas for a whiskey substitute? Or is it a necessity for this dish?
Maybe beef broth + balsamic vinegar? Seems like that would achieve some of the same affect and the flavor profile would fit (although it would be different)
I'd go a little further to a medium or medium-well, but still a beautiful cook 🥩
I will keep advertising Kimono Mom's Umami Sauce. Since discovering her product, I have not used soy sauce for anything. It's SO much better!
this looks delicious, but i do prefer my steaks blue - i wonder how feasible this method is without cooking the inside much at all
The logic is really sound with this since it cools with each phase so there's less chance to overcook it.
I have been following your channel for a while and I haven't had many questions. But now I have this one puzzling wonder: did I hear this correctly?? A $15 filet is expensive to you? Because where I live that is pretty cheap!!!!!!
Soak some hard boiled eggs in that whisky and soy sauce, with garlic and chives! Umami Eggs!😋
Chef John - Can you use this seasoning with boneless pork chops?
Sear that steak into the fifth dimension, Chef Einstein 🥩
I'm gonna try, plenty of whiskey here to make more useful.
Keep them coming! Love it. Going
To try it out for my cooking channel down the line!
Ur channel looks good! Good luck with it
Good quality videos mate 💪🏼 I subscribed
@@PastorKilla thank you so much !
@@GOATED0846 i appreciate it man!
Did you just teach me how to make salty beef whisky?
We're getting into Japanese territory... Wonder if Hamburg Steak is on the way! 🤤
If you ever sample a whiskey that seems like it is going bad...consume as soon as possible. Trust me, nothing bad could ever happen. Ask my lawyer.
Going ’bad’?
My local Coney Island uses his gyro thumbnail as their doordash thumbnail
If I use Bourbon instead of Japanese Whiskey, will it make American - Style Triple Sear Steak? Asking for a friend.
Perfectly cooked steak, it looks amazing, the texture, color but missing those smokey aroma :) ⭐⭐⭐⭐⭐ ❣
Just substitute the japanese whisky for a heavily peated scotch
Absolutely looks wonderful, But I am not A whiskey lover at all.Is there a type of wine or fruit juice you could suggest?
Or beef stock maybe with a dash of liquid smoke??
@@faigee3493 cognac a classic with beef...
@@faigee3493I think I’m gonna try this with red wine. I can’t stomach the flavor of whiskey.
John, I'm offended! You never invite me over for any of your delicious recipes! 😋🤤 WHY? I'm good company....honest! 🤭
Sounds wonderful.
This looked great!
That is going to be a very expensive dish.
Around here, a cheap bottle of Japanese whiskey (or is it whisky?) is $100 a bottle.
For comparison, a bottle of bourbon is $60.
How long do you let it cool between searings? just one minute in liquids? A friend cooks his steak for a total of 14 minutes and it's well done.
for a 2 inch cut, figure about 4-5 minutes a side for medium rare
I don't know...I think I might make a whiskey cream sauce withe leftover whiskey!
Can you please tell me the brand of your plates?
I wonder.. this with a decent ribeye, including the cap.. home experiment time
What can I substitute the whiskey with
Maybe beef broth + balsamic vinegar? Seems like that would achieve some of the same affect and the flavor profile would fit (although it would be different)
Wow. Finally catching up a bit. 😂
Feel like a finish with miso butter would be appropriate.
The excess whiskey could be used to make whiskey BBQ sauce
Could I pan sear this?
Back when I lived in Omaha, I used to grill Filet Mignon over coals all the time. There was a meat store called Just Good Meat, and I could buy whole tenderloin for $8/lb.
JGM is still there and is a top quality shop for sure
The whiskey, might have been a good flavoring for a bloody mary, in small amounts
Could you use red wine instead of whiskey? I can't do whiskey.