Koji-aged Steaks
Koji-cured dry aged steak, with guidance from Bon Appétit.
Equipment
Ingredients
- 2 steaks of your choice we used NY strips this time
- Koji rice enough for about 1/4–1/3 C ground rice per steak
- Kosher salt and fresh ground pepper for seasoning
Instructions
- Two days before cooking
- Grind up the koji rice in a coffee/spice grinder or blender until it is a medium powder, not super fine.
- Rub the steaks all over with the koji rice powder so that all sides are covered. Be thorough.
- Place the rice-and-mold-covered steaks in the fridge, uncovered, on a rack set into a sheet pan.
- Let the steaks age for 2 days in the fridge.
- Day of cooking
- Preheat your grill, set up for direct-heat cooking.
- Rinse the koji from your steaks, pat them dry, and season generously with salt and pepper.
- Cook your steaks, placing them over direct heat and flipping every 45 seconds. Use a TimeStick to keep track of the time! After 4 or 5 flips, you'll start to see a crust developing.
- Start temping the steaks from time to time with your Thermapen ONE, looking for a pull temp of 120–125°F (49–52°C) for steaks that end up at medium rare—130–135°F (54–57°C).
- When the steaks reach your target pull temp, remove them from the grill and allow them to rest for about 5 minutes before eating.
- Serve the steaks, and skip the steak sauce!
Tried this recipe?Let us know how it was!