A succulent, perfectly cooked steak with a deep crust and tender, juicy center — achieved by searing the steak three times at different stages for maximum flavor and texture.
Origin Japanese-Style Triple-Seared Steak
Inspired by Japanese steakhouse techniques that emphasize precise cooking and layering of flavors, this method creates a steak that’s rich, savory, and beautifully caramelized.
What I Love About This Recipe
The triple sear locks in juices while building a deep, flavorful crust. It’s simple but impressive, perfect for steak lovers wanting restaurant-quality results at home.
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Japanese-Style Triple-Seared Steak
4
servings20
minutes30
minutes400
kcalIngredients
2 thick-cut steaks (ribeye, sirloin, or filet mignon), about 1–1.5 inches thick
Salt and freshly ground black pepper
2 tbsp vegetable or canola oil
2 tbsp unsalted butter
2 cloves garlic, crushed
Fresh rosemary or thyme sprigs (optional)
Directions
- Let steaks come to room temperature, then season generously with salt and pepper.
- Heat a heavy skillet (cast iron preferred) over high heat until very hot.
- First sear: Add 1 tbsp oil, sear steak for 45 seconds per side just to form a crust. Remove steak and set aside.
- Second sear: Add remaining oil, then sear steak again for 1 minute per side. Remove steak again.
- Third sear: Add butter, garlic, and herbs to the pan. Place steak back in skillet and baste with melted butter while searing for another 1–2 minutes per side (depending on desired doneness).
- Rest steak for 5 minutes before slicing. Serve with pan juices drizzled on top.
Notes
- Use a meat thermometer to check doneness: 130°F (54°C) for medium-rare.
- Resting is key to keep the steak juicy.
- Pair with simple sides like sautéed greens or steamed rice.
