Japanese-Style Triple Seared Steak | Food Wishes 

Get a load of this guy... what's next? A potato you bake twice?!

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.

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.

I like the longer music fade. Can't wait to try this!

Forget all the haters... Just made this for Father's Day and our filets were absolutely delicious! Thank you Chef John!

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

Absolutely Delicious!! 😮

Can’t wait to try this. (Could I use malt or apple cider vinegar instead of whiskey?)

I don't know...I think I might make a whiskey cream sauce withe leftover whiskey!

Yum! The looks relatively easy enough & DELICIOUS! Ok! Tenderloin on the list✅ we cut our own steaks😉

Sounds wonderful.

does anyone remember when all we needed or wanted on our steak was some salt and garlic powder? nowadays we need to be slathering it in whiskey and soy sauce and butter and god knows what else. we are soft.

Ginger ale - allegedly )) 👍

I can see why you would want to use those flavors considering the cut being the least flavorful

I'm Canadian. A semi-decent steak costs like $50 here. Safe to say I won't be trying this recipe. lol

Just needs some ketchup.

wait.... you don't sear the sides of your meat also...

Bro ... on what planet are you getting Filet Mignon for $15? Are you growing cows in your backyard?

Unfortunately I have digested whole bottom half of my body watching this video, and I am no longer able to lick the screen :(

That knife is horribly dull. Everybody knows the rules.

Ohmygosh! This sing-song delivery reminds me of Sean Hannity's speech pattern.😱 🙄 My amazing speech teacher has to be turning over in his grave with such blatantly irritating speaking technique. The copy is excellent. The presentation is like fingernails on a chalkboard.

So we should… sear the outside, sear the outside, sear the outside?

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.

Saw it today, cooked it tonight. Killer. I've never been steered wrong by one of your recipes. Thanks so much!

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.

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

I heard when you go for the fourth sear, you escape the matrix simulation we are all living in.

Looks amazing! Can this be quadruple seared?

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.

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.

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👍❤️

If I use Bourbon instead of Japanese Whiskey, will it make American - Style Triple Sear Steak? Asking for a friend.

What is up with this dudes cadence and inflections. Love the info but holy hell, i can't watch another video because of the change in his voice

New grill dish unlocked for my house! That looks amazing :D

That narration is like a roller coaster.....

Soak some hard boiled eggs in that whisky and soy sauce, with garlic and chives! Umami Eggs!😋

I am going to make for a first date at my home she will probably want me to propose

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!

I've been looking forward to this since it was mentioned in last week's video for the potato.

Straight forward, thanks !!! Chill to you 2. Respect

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.

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.

Would it be possible to make this dish without the alcohol? If so, what would be a good substitute for the whiskey? Thanks!

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!!!!!!

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. 🙂

How is that steak not crazy overcooked after 15min on the grill? I usually aim for 3min per side and I'm lucky if it comes out that rare...

Japanese whisky normally overpriced.. use cheap bourbon

Looks so delicious thanks for sharing recipe chef.

I-I'm sorry. I don't speak Japanese. -Chris Farley

why do you sound confused at all times?!? ruins recipe. How can I trust someone who is confused sounding about wet and dry salt or whiskey

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)

The whiskey, might have been a good flavoring for a bloody mary, in small amounts

Hope u never come my butchershop. Otherwise you will stay there... 😂

I have a powerful need to see how this turns out if you use a bit of nice, homemade demi-glace/red wine reduction instead of soy.

Gotta wait till the charcoal is turned into ember. When it is still black it exhales some toxic and bad tasting fumes. By the end of the video it was almost good.

Try putting your whiskey in a spray bottle and spray the steak. It saves your whiskey.

As Chef says you really need a thick cut for this. Tried this today and it just doesn't work with a thinner cut.

Thats not a crust, thats a stain. I hope for the sake of your friends and family, that you don't actually speak like that in real life...

Could you use red wine instead of whiskey? I can't do whiskey.

This is very searious.

Why so Searious?

De qué PAÍS proviene este. CANAL ?? 😊

I wonder.. this with a decent ribeye, including the cap.. home experiment time

I happen to have some Japanese whisky. I guess i have no excuse not to do this.

F.W., VSOP Brandy vs. Whiskey.

2.5 min per side, three times (15 min) for an 8 oz filet?

YUM!!!!

this looks delicious, but i do prefer my steaks blue - i wonder how feasible this method is without cooking the inside much at all

Where in the world in California did you get a good filet mignon for $15?

who wants to give him years of our lifes because i cant stand livening with out him lol

Drink the salty whiskey? Just add more whiskey.

rly hoped you use that whiskey into pan sauce, it had all those juices in :/

I bet the whiskey is delicious, except maybe a little salty, after the steak bathes in it.

Anything further than blue rare for a filet is blasphemy to me.

The excess whiskey could be used to make whiskey BBQ sauce

Did you just teach me how to make salty beef whisky?

This was my food wish. TY!

Could I pan sear this?

"You are of course the Zen master, of doing this a little faster" - Chef John never misses

Hmmm looks like a delicious preparation of a steak. But might just experiment with an American rye and Worcestershire sauce.

theres substantially more salt in the soy sauce than he rubbed on it in the first sear

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.

You could rapidly rince off the remaining salt and then, put it in the whiskey, that you reuse in a sauce.

It looks good but it’s a lot of care for a small piece of meat.😉

That sounds fantastic!

Today's menu found, thank you!

Awesome video chef

👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍

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 think Chef John is ill - No Cayenne!

You are after all the Norman Lear or you triple sear.

nooo, drizzle after flipping.

Ohhhh myyyyyy, I gotta tryyyy♥️❣️❣️❣️❣️❣️ Love ya Cheff !!!!!!!

Can this be cooked in a pan and not a grill?

kikkoman soy sauce is where its at

😮😮😮😮😮😮😮

it's The 😊SaLt mouths🎉

Steak 🥩 ❤

Any ideas for a whiskey substitute? Or is it a necessity for this dish?