Koji-aged steaks with thermometer, timer, and knife

9 Comments

    1. Yes! I don’t know how deeply the flavor will penetrate, but it will certainly add. When you rinse the koji off, be sure to pat the roast well dry so you can sear it well.

  1. I am intrigued by the process, but I have some concern about introducing the Aspergillus into my refrigerator, possibly inoculating other foods, as the steak is left open to the air after the Aspergillus is applied. Do you have any experience that might address that concern?

    1. Fair question! At the life stage of the koji in this cook, it is not producing spores. it is alive and active, but not in its reproductive state. When it hits that stage it quickly becomes fluffy and fuzzy. But that mostly happens on a good supply of new grains. So it shouldn’t be a problem when it’s feasting on steak. The ThermoWorks fridge we did it in has had not further infestation, nor has my kitchen at home where I have been grwoing it on the counter for couple weeks not (even though the stuff on the counter DID go to the spore producing stage).

  2. I tried this method and was very impressed. The umami flavor and smell reminded me of a fine steakhouse aged steak. This bone in Ribeye was more tender than the other Ribeye ( a week ago) I had out of the custom (Choice) 1/2 beef I purchased. Next time I am going to debone a ribeye, cut it in half and Koji rub one half and just salt the other half and leave in fridge 45 hours. Just to prove that what I was experiencing with the Koji-aged steak was legit. Not the flavor side of it because that is not in question but rather the level of tenderness. Also thanks for answering the one question about contamination of fridge with Koji spores. I was concerned about that as well.






    1. It can be used to deepen the flavor, for sure, but with cuts as large as Coppa, it can’t be the only thing at play. Make sure you cure and acidify properly!

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