Get ready to sink your teeth into the most mouth-watering, savory, and indulgent Japanese-style triple-seared steak of your life!

This technique may sound like two sears too many, but trust me, it’s a game-changer that produces an incredibly delicious steak with a beautiful crust. The salt, then whiskey, then soy searing method is a masterclass in flavor and texture.

Before starting the triple-searing process, build a very hot hardwood charcoal fire. Oak, mesquite, or hickory are great choices. The coals should be glowing red, and radiating extreme heat before the meat hits the grill.

Rub the steak all over with oil. Coat with sea salt until the entire surface area is completely covered. Pour whiskey into a shallow bowl; set aside. Place the steak on the hottest spot on the grill, and sear both sides, about 2 1/2 minutes per side.

Transfer the steak into the bowl of whiskey, and turn constantly for at least 1 minute. Most of the salt will rinse off. Place the steak back onto the hottest spot on the grill, and sear both sides again, about 2 1/2 minutes per side. You can baste the steak with a small amount of whiskey while searing.

Add soy sauce to another shallow bowl. Add the steak to the bowl, and turn constantly for at least 1 minute. Return the steak to the hottest spot on the grill for the 3rd and final sear. Grill both sides for about 2 1/2 minutes, or until desired doneness is reached. For a rosy-pink inside, remove when an instant-read thermometer inserted near the center reads 118 to 120 F (48 to 50 degrees C).

Brush the steak with melted butter, and let it rest for 3 to 4 minutes. Slice and serve with any accumulated juices from the plate. This is a must-make for any steak lover, and would be perfect for treating Dad on Father’s Day. But, no matter the occasion, I hope you give it a try soon!