Triple Seared Steak – Over The Fire Cooking

I’m stoked for the New Year and sharing new recipes like this Triple Seared Steak. Inspired by my buddy Brad Prose over at Chiles and Smoke, the bold flavors and crust on these Japanese-style triple-seared steaks are so freakin’ delicious they will blow you away.

The cooking method involves building a depth of flavor and texture by repeatedly searing the steak. We’ll be layering in different, but compatible, flavors with whiskey, hot sauce, and soy sauce.

Traditionally, you’d use a thin cut like a skirt steak or New York strip, but I couldn’t resist going big with a tomahawk steak. If you’re looking for rich flavors, an epic crust, and a steak method that’s a little out of the box, this is the one for you.

Why You’ll Love Triple Seared Steak

Today, were basically doing the opposite of a reverse sear. We’re searing the steak multiple times to build an insane crust, and cook the steak in the process.

If it’s your first time making Japanese triple-seared steaks, get ready for an epic flavor profile you’ll crave again and again. By blending Japanese-inspired ingredients with fire cooking, you’re crafting something truly unforgettable.

Each freakin’ delicious sear locks in rich flavors through the Maillard reaction, building the beautiful crust every steak lover craves. Perfect for a special occasion or just when you’re feeling fancy, this steak will blow your chef-radar wide open. And don’t worry—the process is simple enough to master on your first try, even if you’re not a seasoned grill master.

Ingredients Roundup, Full Recipe Below

• Steak – I chose a massive tomahawk steak. We’ll season it with Cowboy Butter Rub for bold flavor, and then layer in Japanese whisky (or your favorite American whiskey), FYR BLK Hot Sauce, and soy sauce. 

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• Serving – Fried eggs and chili oil top things off nicely.

This Japanese-style triple-seared steak takes boring steak night and levels it up to something straight-up legendary. Whether you’re cooking steak for friends at a gathering or impressing your friends on social media, this method is one of the best ways to do it right. So, let’s get that hot grill and your taste buds fired up and ready for some of the richest, boldest flavors possible. 

How to Make Triple Seared Steak

Start by prepping your steak like a pro. Slather it up with a neutral oil (or grass-fed beef tallow) and coat it generously with my Cowboy Butter Rub (or some kosher salt, garlic, and black pepper).

Let it hang out at room temperature while you get your grill blazing. This gives the seasoning time to do its thing while your steak comes up to temp, ensuring it cooks evenly.

Next, fire up your grill to medium-high heat, around 350F. It’s not a screamingly high temperature, but you’ll still get that good sear.

Toss the steak onto the hottest spot of the grill and let it cook for about 3-4 minutes per side. At this stage, you’re aiming for an internal temperature of 90-100F, so grab your instant-read thermometer and check. This is just the beginning, but the crust is already starting to form.

Second Sear

Here’s where things get wild. Pull the steak off the grill and give it a whiskey bath. Dip it all over in your favorite Japanese whisky or whatever you’ve got on hand, making sure every inch gets coated. I let mine sit in the whiskey for 15-20 seconds per side before throwing it back on the grill.

Place the whiskey covered tomahawk back on the grill for another sear, this time letting it grill for 1-2 minutes per side. The whiskey caramelizes as it hits the heat, adding a smoky-sweet layer of flavor.

Third Sear

Here’s where this recipes becomes the triple seared steak.

Now it’s time to amp up the heat with your sauces. Mix soy sauce and FYR BLK Hot Sauce in a bowl, then repeat the dip-and-sear process. Again, letting the tomahawk sit in the sauce for 15-20 seconds per side.

Then toss the tomahawk back on the grill for its final sear. Each side gets another 1-2 minutes, creating a bold, spicy-salty crust that’ll blow your mind. Keep an eye on the internal temperature—you’re shooting for 120F for a perfect medium-rare.

Once you’ve hit that temp, pull the steak off the grill and let it rest on a cutting board. Resting is key here. It lets all those juices redistribute, so every bite is tender and juicy.

While the steak rests, fry up a few eggs in a hot pan. Then, slice the steak, top with chili oil (chili oil recipe here), and get ready to dig in and enjoy. Cheers to another awesome meal cooked over the fire!

What to Serve with Triple Seared Steak

This steak shines with fried eggs and chili oil, but you can pair it with steamed rice, roasted veggies, or even some creamy mashed potatoes.

Leftovers & Reheating Instructions

If you’ve got leftovers (unlikely, but hey, let’s play pretend), stash them in an airtight container in the fridge. Keep it to 3-4 days tops unless you want the health department knocking on your door.

When it’s time to reheat, ditch the microwave—it’s the enemy of crust. Grab a hot skillet instead and bring it back to life. Pro tip: Hit it with a splash of soy sauce and whiskey to wake up those bold flavors like a champ.

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