Get a load of this guy... what's next? A potato you bake twice?!

I made this over the weekend with a 2" thick NY Strip and it was spectacular. It is a bit on the salty side, so best served with simple white rice and sautéed greens.

I did this for the 4th of July, but I did it not only with a ribeye but also on a gas stove (I live in LA and don't have a grill). When I went to do the 2nd sear, I strived to make sure the alcohol didn't drip onto the open flame. And yet, with the pan at that high of a temperature, I still managed to flambe it. Fortunately, I put the flames out almost immediately and didn't set off the smoke alarms. It still tasted amazing, and I plan on doing it again with a piece of steak that doesn't feel like 3 barely connected. Lol

So we should… sear the outside, sear the outside, sear the outside?

Looks and sounds amazing, I need to try it out this summer.

Saw it today, cooked it tonight. Killer. I've never been steered wrong by one of your recipes. Thanks so much!

Looks so delicious thanks for sharing recipe chef.

Straight forward, thanks !!! Chill to you 2. Respect

No spoilers if you haven't watched yet, but the Chef John rhyming pun in this one is top-tier.

Love how your videos are so full of info, things can happen good/bad any time. You take alot of stress out of cooking

That sounds fantastic!

Absolutely Delicious!! 😮

This was my food wish. TY!

Based on my experience of cooking videos, it doesn't matter how you cook a steak people will tell you that you're wrong. Something weird about steak bringing out the worst in people.

Awesome video chef

New grill dish unlocked for my house! That looks amazing :D

Over the years chef John has used a homemade brick On the ground barbecue pit and a komoto style egg cooker and I think a PK grill and now a $19 Walmart special. Chef John does more to make cooking approachable to people on a budget than many of the UTube cooks and barbecue pitmasters.

For us apartment-dwellers: Do you think this would work with a good quality pan? The whisky I realize might make a risk of a flare up but can take prevention steps.

Fantastic!

Thank you! 🙏🏼

I like the longer music fade. Can't wait to try this!

Worked for me! That bourbon sear smelled like heaven. I even made the fondants. Thanks!

Ohhhh myyyyyy, I gotta tryyyy♥️❣️❣️❣️❣️❣️ Love ya Cheff !!!!!!!

I've been looking forward to this since it was mentioned in last week's video for the potato.

Looks amazing! Can this be quadruple seared?

YUM!!!!

Chef John will one day cook every recipe on the planet-he will have granted all the food wishes and can finally takes his place in food heaven

It’s the msg in the soy sauce plus the heavy dose of salt in the beginning that create the magic in the mouth.

Would it be possible to make this dish without the alcohol? If so, what would be a good substitute for the whiskey? Thanks!

Omg. I can’t wait to grill/barbecue in the next few days! I’ve got Coarse dry salt, Whiskey and just want to get some good soy sauce. For me it’s a huge chopped salad and garlic bread from the same grill!! Thank you!

OMG! Yummy!!

Well... that was certainly interesting. I picked up a tenderloin tonight just for this purpose. I followed your instructions explicitly except that I salted it about 30 minutes before cooking. Not sure if that was a good thing or a bad thing. Also, because it was raining out, I had to cook it indoors on cast iron. My verdict... it was "interesting". Too salty for many, I'm sure, but I am a bit of a salt addict so I didn't mind. I fully expected it to be overcooked but, while it had much more "graydient" than the Internet seems to like these days, it was still a perfect medium rare in the center. The crust was excellent, as you said. And I'm pretty good at getting a good crust on my steak, but this topped anything I've done. The late Charlie Trotter has a recipe in his Meat & Game cookbook (page 158, Matsuzaka Beef with Burmese Red Rice, Porcini Mushrooms, and mushroom pureee) where he does a similar treatment: -------- "Crust the beef in the sea salt and grill over very high heat for 2 minutes on a side. Remove the meat from the grill and rings with the sake. Return to the hot grill and cook for 30 seconds on each side. Remove the meat a second time and rinse in the tamari. Return the meat to the grill, lower the heat to medium, and cook for 2 to 3 minutes on each side, or until cooked medium rare."

Maybe the whiskey can be used in a pan sauce (in case I don’t own a grill and have to make do with a pan). Or is it too salty even for that? Thanks for sharing this method, I’m going to try this as soon as possible, hopefully on a grill.

Can’t wait to try this. (Could I use malt or apple cider vinegar instead of whiskey?)

Where did you get those beautiful bowls and plates?

"You are of course the Zen master, of doing this a little faster" - Chef John never misses

Lol, I wish it was only $15.00 a Steak, thinking you meant $50.00. Looks delicious, unfortunately I'm not allowed to grill where I live, but I'm wondering if it can be accomplished in a grill pan on the stove? Thanks John👍❤️

I would definitely try making a steak-au-poivre-style sauce from the leftover whisky, soy sauce, and a splash of cream. (and peppercorns, obviously)

This steak Chef John looks amazing thanks for sharing this recipe with us

Any ideas for a whiskey substitute? Or is it a necessity for this dish?

Thank you for sharing this recipe, Chef John!

Nice.

I heard when you go for the fourth sear, you escape the matrix simulation we are all living in.

How long do you let it cool between searings? just one minute in liquids? A friend cooks his steak for a total of 14 minutes and it's well done.

Can you please tell me the brand of your plates?

hello i just make your croissant recipe. it worked out great. i was wondering if you have a recipe for danish pastry. i know it is the same as a croissant recipe with the addition of eggs. thank you.

i don't often think i can improve on chef john, but replace butter with MISO BUTTER might just be an extra step up

An amazing looking preparation for steak. Cheers!

What can I substitute the whiskey with

Thank you for addressing the meaty whiskey! Hubbs and I were so curious if that would be the best or worst shot of whiskey 😂

Chef John - Can you use this seasoning with boneless pork chops?

I can't wait for my husband to make this for me. I'd love to know where you're getting a nice steak for $15, especially a tenderloin. Even here in Canada that would be $20, very cheap as meat has gotten so expensive, but has not caused us to reduce our grilling, searing and enjoying. 🙂

I learned something new.

Steak 🥩 ❤

i need a chef john and guga colab asap

The logic is really sound with this since it cools with each phase so there's less chance to overcook it.

Can I try this method on a pan?

You could rapidly rince off the remaining salt and then, put it in the whiskey, that you reuse in a sauce.

Father’s Day Dinner for me!!!

This is very searious.

I followed this recipe and my wife thought the result was as good as any from a steak restaurant.

ほえーとても興味深い。very interesting

This looked great!

this looks delicious, but i do prefer my steaks blue - i wonder how feasible this method is without cooking the inside much at all

Yum! The looks relatively easy enough & DELICIOUS! Ok! Tenderloin on the list✅ we cut our own steaks😉

I really wouldn't think a process like this would work, but it looks insanely good

Sounds wonderful.

Throw the whiskey back on the plate before you plate the greens and flambe off the alcohol, then plate the greens...mmmm or flambe wilt the greens, that sounds interesting too

I'd go a little further to a medium or medium-well, but still a beautiful cook 🥩

De qué PAÍS proviene este. CANAL ?? 😊

I almost always use pan sauce on steaks, but I prefer wasabi-soy sauce dip on this style sear.

We're getting into Japanese territory... Wonder if Hamburg Steak is on the way! 🤤

Tried a variation using thick cut pork chops, McCormick Pub Burger Spice Blend, Maker's Mark Maple Bourbon, and Soy Sauce. It turned out great.

Perfectly cooked steak, it looks amazing, the texture, color but missing those smokey aroma :) ⭐⭐⭐⭐⭐ ❣

As Chef says you really need a thick cut for this. Tried this today and it just doesn't work with a thinner cut.

I'm trying this with some diced sun dried tomatoes

John, I'm offended! You never invite me over for any of your delicious recipes! 😋🤤 WHY? I'm good company....honest! 🤭

How is that steak not crazy overcooked after 15min on the grill? I usually aim for 3min per side and I'm lucky if it comes out that rare...

Can this be cooked in a pan and not a grill?

Soak some hard boiled eggs in that whisky and soy sauce, with garlic and chives! Umami Eggs!😋

Did you just teach me how to make salty beef whisky?

I have been following your channel for a while and I haven't had many questions. But now I have this one puzzling wonder: did I hear this correctly?? A $15 filet is expensive to you? Because where I live that is pretty cheap!!!!!!

That is going to be a very expensive dish. Around here, a cheap bottle of Japanese whiskey (or is it whisky?) is $100 a bottle. For comparison, a bottle of bourbon is $60.

I wonder.. this with a decent ribeye, including the cap.. home experiment time

Could I pan sear this?

Wow. Finally catching up a bit. 😂

Are there certain whiskeys that you want to stay away from? Like Jack Daniels due to the sour mash?

Feel like a finish with miso butter would be appropriate.

If you ever sample a whiskey that seems like it is going bad...consume as soon as possible. Trust me, nothing bad could ever happen. Ask my lawyer.

Thanks, Chef, for another "Go-to" recipe/ technique.

I'm gonna try, plenty of whiskey here to make more useful.

I will keep advertising Kimono Mom's Umami Sauce. Since discovering her product, I have not used soy sauce for anything. It's SO much better!

Sear that steak into the fifth dimension, Chef Einstein 🥩

The excess whiskey could be used to make whiskey BBQ sauce

I think I bit my fist at least twice whilst watching that. I don’t think I’ve ever wanted a steak quite so badly

I don't know...I think I might make a whiskey cream sauce withe leftover whiskey!

My local Coney Island uses his gyro thumbnail as their doordash thumbnail

@gugafoods needs to see this

I have a powerful need to see how this turns out if you use a bit of nice, homemade demi-glace/red wine reduction instead of soy.

Keep them coming! Love it. Going To try it out for my cooking channel down the line!