Triple Seared Steak
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. Table of Contents Why You’ll Love Triple Seared SteakIngredients Roundup, Full Recipe BelowThis sauce is FYR!Where to Score the Best Tomahawk Steaks OnlineHow to Make Triple Seared SteakSecond SearThird SearWhat to Serve with Triple Seared SteakMore Seared SteakLeftovers & Reheating InstructionsFAQs for Triple-Seared SteaksTriple Seared Steak Recipe Why You’ll Love Triple Seared Steak Ingredients Roundup, Full Recipe Below This sauce is FYR! Where to Score the Best Tomahawk Steaks Online How to Make Triple Seared Steak Second SearThird Sear Second Sear Third Sear What to Serve with Triple Seared Steak More Seared Steak Leftovers & Reheating Instructions FAQs for Triple-Seared Steaks Triple Seared Steak Recipe 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. 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. Get stoked for life This sauce is FYR! an all-new line created for live fire cooking Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure. Serving – Fried eggs and chili oil top things off nicely. Serving – Fried eggs and chili oil top things off nicely. Where to Score the Best Tomahawk Steaks Online Want to crush this Triple Seared Steak recipe for your next special occasion? The secret lies in sourcing a thick, high-quality cut packed with marbling for insane flavor and tenderness. Ordering online ensures consistency and brings the best cuts right to your door, so you’re always ready to impress. Start with Snake River Farms if you’re looking for premium American Wagyu tomahawks. Their steaks are known for luxurious marbling and unforgettable flavor. For those who love knowing where their meat comes from, check out Crowd Cow, which connects you to small farms and offers sustainably sourced tomahawks. For bold, beefy flavors, Porter Road delivers dry-aged tomahawk steaks hand-cut to perfection. If you’re ready to go all out, Holy Grail Steak Co. has Wagyu and even A5 Japanese Wagyu tomahawks worth every penny. Finally, Wild Fork Foods is a great budget-friendly option with high-quality tomahawks delivered frozen to lock in freshness. For more tomahawk steak recipe inspiration, don’t miss out on these posts: How to Grill a Tomahawk Steak, Crusted Tomahawk Recipe, The Best Tomahawk Steak, and Tomahawk Steak. 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. FAQs for Triple-Seared Steaks Can I use a different cut of steak, like a skirt steak? Absolutely. New York strip or filet mignon are also good choices. This Japanese searing method works on all kinds of cuts, not just larger steaks. Just adjust your cooking times for smaller steaks to avoid overcooking. Why dip the steak in whiskey and sauce? ​This triple sear method layers on rich flavors while building a crust that’s out of this world. Each dip caramelizes during the sear, adding depth and complexity. What’s the best way to check doneness? ​An instant-read thermometer is your best friend here. Aim for 120F for a perfect medium-rare steak with a killer crust. Add flavor to everything you’re cooking shop over the fire spice lines Steak: ▢ 1 Tomahawk Steak▢ 2 tbsp Cowboy Butter Rub▢ 6 oz Favorite Whiskey▢ 3 oz FYR BLK Hot Sauce▢ 3 oz Soy Sauce ▢ 1 Tomahawk Steak ▢ 2 tbsp Cowboy Butter Rub ▢ 6 oz Favorite Whiskey ▢ 3 oz FYR BLK Hot Sauce ▢ 3 oz Soy Sauce Slather your steak in oil and generously season with my cowboy butter rub seasoning.Heat up a grill to medium-high heat for direct cooking (about 350F).Add the steak to cook for 3-4 minutes per side or until 90-100F internal.Add your favorite whiskey to a plate or bowl, and pull the steak off the grill. Dip in the whiskey (making sure both sides get coated in whiskey) and then place the steak back on the grill to sear for 1-2 minutes per side.Add the soy sauce and FYR BLK Hot Sauce to a plate or bowl, and pull the steak off the grill. Lay the steak in the soy sauce/hot sauce mixture, again making sure all sides of the steak gets coated in the sauce. Then place back on the grill to sear for 1-2 minutes per side.Once the steak is 120F internal and fully seared, pull off and let rest.Fry up some eggs, slice up the steak and serve. Top with chili oil if you desire and enjoy! Slather your steak in oil and generously season with my cowboy butter rub seasoning. Slather your steak in oil and generously season with my cowboy butter rub seasoning. Heat up a grill to medium-high heat for direct cooking (about 350F). Heat up a grill to medium-high heat for direct cooking (about 350F). Add the steak to cook for 3-4 minutes per side or until 90-100F internal. Add the steak to cook for 3-4 minutes per side or until 90-100F internal. Add your favorite whiskey to a plate or bowl, and pull the steak off the grill. Dip in the whiskey (making sure both sides get coated in whiskey) and then place the steak back on the grill to sear for 1-2 minutes per side. Add your favorite whiskey to a plate or bowl, and pull the steak off the grill. Dip in the whiskey (making sure both sides get coated in whiskey) and then place the steak back on the grill to sear for 1-2 minutes per side. Add the soy sauce and FYR BLK Hot Sauce to a plate or bowl, and pull the steak off the grill. Lay the steak in the soy sauce/hot sauce mixture, again making sure all sides of the steak gets coated in the sauce. Then place back on the grill to sear for 1-2 minutes per side. Add the soy sauce and FYR BLK Hot Sauce to a plate or bowl, and pull the steak off the grill. Lay the steak in the soy sauce/hot sauce mixture, again making sure all sides of the steak gets coated in the sauce. Then place back on the grill to sear for 1-2 minutes per side. Once the steak is 120F internal and fully seared, pull off and let rest. Once the steak is 120F internal and fully seared, pull off and let rest. Fry up some eggs, slice up the steak and serve. Top with chili oil if you desire and enjoy! Fry up some eggs, slice up the steak and serve. Top with chili oil if you desire and enjoy! Where to Score the Best Tomahawk Steaks Online Want to crush this Triple Seared Steak recipe for your next special occasion? The secret lies in sourcing a thick, high-quality cut packed with marbling for insane flavor and tenderness. Ordering online ensures consistency and brings the best cuts right to your door, so you’re always ready to impress. Start with Snake River Farms if you’re looking for premium American Wagyu tomahawks. Their steaks are known for luxurious marbling and unforgettable flavor. For those who love knowing where their meat comes from, check out Crowd Cow, which connects you to small farms and offers sustainably sourced tomahawks. For bold, beefy flavors, Porter Road delivers dry-aged tomahawk steaks hand-cut to perfection. If you’re ready to go all out, Holy Grail Steak Co. has Wagyu and even A5 Japanese Wagyu tomahawks that are worth every penny. Finally, Wild Fork Foods is a great budget-friendly option with high-quality tomahawks delivered frozen to lock in freshness. Calories: 290kcal | Carbohydrates: 7g | Protein: 17g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 116mg | Sodium: 1812mg | Potassium: 351mg | Fiber: 3g | Sugar: 1g | Vitamin A: 287IU | Vitamin C: 16mg | Calcium: 140mg | Iron: 5mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!