Japanese-Style Triple Seared Steak | Food Wishes
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- Опубліковано 29 вер 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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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
New grill dish unlocked for my house! That looks amazing :D
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.
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.
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
Hardly. He's mostly focused on Italian. He barely touches eastern European, German, real barbecue, tex mex, Brazilian, Indian, Greek.
Absolutely Delicious!! 😮
That sounds fantastic!
i don't often think i can improve on chef john, but replace butter with MISO BUTTER might just be an extra step up
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.
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
I followed this recipe and my wife thought the result was as good as any from a steak restaurant.
I don't know...I think I might make a whiskey cream sauce withe leftover whiskey!
I'd go a little further to a medium or medium-well, but still a beautiful cook 🥩
@gugafoods needs to see this
Yum! The looks relatively easy enough & DELICIOUS! Ok! Tenderloin on the list✅ we cut our own steaks😉
The whiskey, might have been a good flavoring for a bloody mary, in small amounts
John, I'm offended! You never invite me over for any of your delicious recipes! 😋🤤 WHY? I'm good company....honest! 🤭
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.
F.W., VSOP Brandy vs. Whiskey.
Ginger ale - allegedly )) 👍
Oooo Akashi do be a nice sip.
Why so Searious?
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
That is a ridiculous price! Everyone needs a steak now and then...
Not sake?
Just needs some ketchup.
15 dollars!!?? Where do you buy your filets?
I am going to make for a first date at my home she will probably want me to propose
😮😮😮😮😮😮😮
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?
And then do-si-do your partner
Brown the outside, brown the outside, brown the outside
@@danielsanichiban😂good one👏🏼Made me 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.
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.
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 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.
Only if you chant « umami tsunami » whilst waving a freakishly small wooden spoon…
Try it, Chef John... help us escape! :)
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!
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
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👍❤️
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.
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
That narration is like a roller coaster.....
Soak some hard boiled eggs in that whisky and soy sauce, with garlic and chives! Umami Eggs!😋
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.
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!
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.
Going ’bad’?
Would it be possible to make this dish without the alcohol?
If so, what would be a good substitute for the whiskey? Thanks!
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. 🙂
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!!!!!!
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)
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.
Could you use red wine instead of whiskey? I can't do whiskey.
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...
This is very 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.
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
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.
Im thinking salty beefy whisky shots
It looks good but it’s a lot of care for a small piece of meat.😉
Today's menu found, thank you!
Awesome video chef
Hmmm looks like a delicious preparation of a steak. But might just experiment with an American rye and Worcestershire sauce.
👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
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."