I\u2019m 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<\/a>, the bold flavors and crust on these Japanese-style triple-seared steaks are so freakin\u2019 delicious they will blow you away.<\/p>\n The cooking method involves building a depth of flavor and texture by repeatedly searing the steak. We\u2019ll be layering in different, but compatible, flavors with whiskey, hot sauce, and soy sauce. <\/p>\n Traditionally, you\u2019d use a thin cut like a skirt steak or New York strip, but I couldn\u2019t resist going big with a tomahawk steak. If you\u2019re looking for rich flavors, an epic crust, and a steak method that\u2019s a little out of the box, this is the one for you.<\/p>\n<\/div>\n Today, were basically doing the opposite of a reverse sear. We\u2019re searing the steak multiple times to build an insane crust, and cook the steak in the process.<\/p>\n If it\u2019s your first time making Japanese triple-seared steaks, get ready for an epic flavor profile you\u2019ll crave again and again. By blending Japanese-inspired ingredients with fire cooking, you\u2019re crafting something truly unforgettable.<\/p>\n Each freakin\u2019 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\u2019re feeling fancy, this steak will blow your chef-radar wide open. And don\u2019t worry\u2014the process is simple enough to master on your first try, even if you\u2019re not a seasoned grill master.<\/p>\n Get stoked for life<\/p>\n Born from a deep passion for food and flavor. Whether you\u2019re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure. <\/p>\n<\/div>\n<\/div>\n<\/div>\n 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\u2019re always ready to impress.<\/p>\n Start with\u00a0Snake\u00a0River\u00a0Farms<\/a><\/strong>\u00a0if you\u2019re 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\u00a0Crowd\u00a0Cow<\/a><\/strong>, which connects you to small farms and offers sustainably sourced tomahawks.<\/p>\n For bold, beefy flavors,\u00a0Porter\u00a0Road<\/a><\/strong>\u00a0delivers dry-aged tomahawk steaks hand-cut to perfection. If you\u2019re ready to go all out,\u00a0Holy\u00a0Grail\u00a0Steak\u00a0Co.<\/a><\/strong>\u00a0has Wagyu and even A5 Japanese Wagyu tomahawks worth every penny. Finally,\u00a0Wild\u00a0Fork\u00a0Foods<\/a><\/strong>\u00a0is a great budget-friendly option with high-quality tomahawks delivered frozen to lock in freshness.<\/p>\n For more tomahawk steak recipe inspiration, don\u2019t miss out on these posts: How to Grill a Tomahawk Steak<\/a>, Crusted Tomahawk Recipe<\/a>, The Best Tomahawk Steak<\/a>, and Tomahawk Steak<\/a><\/strong>. <\/p>\n<\/div>\n This Japanese-style triple-seared steak takes boring steak night and levels it up to something straight-up legendary. Whether you\u2019re 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\u2019s get that hot grill and your taste buds fired up and ready for some of the richest, boldest flavors possible.\u00a0<\/p>\n 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<\/a> (or some kosher salt, garlic, and black pepper). <\/p>\n 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.<\/p>\n Next, fire up your grill to medium-high heat, around 350F. It\u2019s not a screamingly high temperature, but you\u2019ll still get that\u00a0good sear. <\/p>\n 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\u2019re 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.<\/p>\n Here\u2019s 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\u2019ve 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. <\/p>\n 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.<\/p>\n Here\u2019s where this recipes becomes the triple seared steak. <\/p>\n Now it\u2019s 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. <\/p>\n 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\u2019ll blow your mind. Keep an eye on the internal temperature\u2014you\u2019re shooting for 120F for a perfect medium-rare.<\/p>\n Once you\u2019ve 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. <\/p>\n 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<\/a>), and get ready to dig in and enjoy. Cheers to another awesome meal cooked over the fire!<\/p>\n 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. <\/p>\n If you\u2019ve got leftovers (unlikely, but hey, let\u2019s 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. <\/p>\n When it\u2019s time to reheat, ditch the microwave\u2014it\u2019s the enemy of crust. Grab a hot skillet instead and bring it back to life. Pro tip: Hit it with a splash of\u00a0soy sauce\u00a0and whiskey to wake up those bold flavors like a champ.<\/p>\n 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.<\/p>\n<\/p><\/div>\n \u200b<\/strong>This triple sear method layers on rich flavors while building a crust that\u2019s out of this world. Each dip caramelizes during the sear, adding depth and complexity.<\/p>\n<\/p><\/div>\n \u200b<\/strong>An instant-read thermometer is your best friend here. Aim for 120F for a perfect medium-rare steak with a killer crust.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n Add flavor to everything you\u2019re cooking<\/p>\n shop over the fire spice lines<\/p>\n Slather your steak in oil and generously season with my cowboy butter rub seasoning.<\/p>\n<\/li>\n Heat up a grill to medium-high heat for direct cooking (about 350F).<\/p>\n<\/li>\n Add the steak to cook for 3-4 minutes per side or until 90-100F internal.<\/p>\n<\/li>\n 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.<\/span><\/p>\n<\/li>\n 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.<\/span><\/p>\n<\/li>\n Once the steak is 120F internal and fully seared, pull off and let rest.<\/p>\n<\/li>\n Fry up some eggs, slice up the steak and serve. Top with chili oil if you desire and enjoy!<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n Want to crush this Triple Seared Steak recipe for your next\u00a0special 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\u2019re always ready to impress.<\/span> Calories: <\/span>290<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>7<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>17<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>11<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>4<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>116<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>1812<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>351<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>1<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>287<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>16<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>140<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>5<\/span>mg<\/span><\/span><\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":" I\u2019m 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\u2019 delicious they will blow you away. The cooking method involves building a depth of flavor and […]<\/p>\n","protected":false},"author":1,"featured_media":80948,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[1643,1074,40635,40636,1125,40638,15203,40637,678],"dealstore":[],"offerexpiration":[],"class_list":["post-80947","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barbecue","tag-cooking","tag-fire","tag-fyr","tag-fyr-blk","tag-japanese","tag-seared","tag-steak","tag-tomahawk","tag-triple"],"yoast_head":"\n![\"this](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2025\/01\/Triple-Seared-Steak_Cover-Image.jpg\")
<\/figure>\nWhy You\u2019ll Love Triple Seared Steak<\/h2>\n
![\"The](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2025\/01\/Close-Up-Shot-of-Steak-Slice.jpg\")
<\/figure>\nIngredients Roundup, Full Recipe Below<\/h2>\n
\n
![\"\"](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2017\/08\/FYR-banner-post-3-225x300.png\")
<\/figure>\n<\/div>\nThis sauce is FYR!<\/h2>\n
\n
Where to Score the Best Tomahawk Steaks Online<\/h2>\n
How to Make Triple Seared Steak<\/h2>\n
![\"The](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2025\/01\/First-Sear-on-Steaks.png\")
<\/figure>\nSecond Sear<\/h3>\n
![\"The](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2025\/01\/Second-Sear-On-Steaks_Whiskey.png\")
<\/figure>\nThird Sear<\/h3>\n
![\"The](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2025\/01\/Third-Sear-on-Steaks_Soy-and-Hot-Sauce.png\")
<\/figure>\n![\"The](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2025\/01\/Sliced-and-Plated-Triple-Seared-Steak.png\")
<\/figure>\nWhat to Serve with Triple Seared Steak<\/h2>\n
More Seared Steak<\/h2>\n<\/p>\n<\/header>\n<\/section>\n
Leftovers & Reheating Instructions<\/h2>\n
FAQs for Triple-Seared Steaks<\/h2>\n
![\"\"](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2023\/10\/New-rubs-1026-x-600-1024-%C3%97-400-px.png\")
<\/figure>\n<\/div>\n<\/div>\n<\/div>\n\n
Where to Score the Best Tomahawk Steaks Online<\/h6>\n
\nStart with\u00a0Snake\u00a0River\u00a0Farms<\/a><\/strong>\u00a0if you\u2019re 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\u00a0Crowd\u00a0Cow<\/a><\/strong>, which connects you to small farms and offers sustainably sourced tomahawks.<\/span>
\nFor bold, beefy flavors,\u00a0Porter\u00a0Road<\/a><\/strong>\u00a0delivers dry-aged tomahawk steaks hand-cut to perfection. If you\u2019re ready to go all out,\u00a0Holy\u00a0Grail\u00a0Steak\u00a0Co.<\/a><\/strong>\u00a0has Wagyu and even A5 Japanese Wagyu tomahawks that are worth every penny. Finally,\u00a0Wild\u00a0Fork\u00a0Foods<\/a><\/strong>\u00a0is a great budget-friendly option with high-quality tomahawks delivered frozen to lock in freshness.<\/span><\/div>\n<\/div>\n