Koji Rubbed Steak Recipes
JAPANESE STYLE STEAK WITH SHIO KOJI
There is nothing like a juicy rib-eye steak, properly cooked and properly seasoned now is there? I don't eat meat as often as I used to so when I do I make it special. Today, we're making Japanese style steak with shio koji. To finish it all off, we'll be serving it with a homemade Japanese style dipping sauce. Get hungry!!
Provided by patrick
Categories Main Dish
Time 35m
Number Of Ingredients 11
Steps:
- Spread the shiokoji on the steak in a very light layer, it does not need to be completely covering the surface. Allow to marinate at least 20 minutes.
- After steak has marinated, use a large pan and preheat using medium heat. Add 2 Tbsps olive oil and when shimmering add the steak.
- After about a minute or so check the bottom to ensure it's not burning. Check frequently and when it looks like it's getting dark, flip. Turn down the heat to medium-low to prevent burning and allow to cook covered for at least 4-6 minutes. Use a thermometer to check for doneness (medium rare is 145F).
- When your desired level of doneness is reached, remove from pan and allow to rest at least 10 minutes. Serve with dipping sauce and enjoy!
- While the steak is marinating, grate the onion and crush the garlic. Measure out all the other ingredients and place everything in a small sauce pan.
- Using medium heat, bring the mixture to just a boil and turn off the heat. Mix once or twice and remove from heat.
- Set aside until steak is ready. Serve with steak!
KOJI-RUBBED STEAK
I got the idea from an article in Bon Appetit where they showed how to use koji rice to simulate dry aging a steak. I tried it out, and had mixed results. The idea here is that the fungus on the koji rice, which breaks down the proteins in beans to make things like miso, would work the same magic on a steak. My steak was darker and it had that waxy look of dry aged meat; it was tasty, but didn't really taste like dry-aged beef.
Provided by Chef John
Categories Strip Steak
Yield 2
Number Of Ingredients 4
Steps:
- Grind rice until not quite powdered using a food processor or mortar and pestle. Sprinkle rice over all surfaces of the steaks, pressing in to coat. Transfer to a rack on a paper-towel-lined baking sheet. Refrigerate uncovered 2 to 3 days.
- Using the back of a knife, scrape the koji rice from the steaks; discard. Season steaks with kosher salt.
- Heat skillet over medium-heat. Melt clarified butter and place steak in skillet. Sear on one side for 2 minutes; turn and sear the other side. Continue cooking until steaks are firm and reddish-pink in the center, 5 to 7 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
- Transfer steaks to a warm plate to let rest for 10 minutes before serving.
Nutrition Facts : Calories 887.9 calories, Carbohydrate 54.9 g, Cholesterol 164.4 mg, Fat 38.1 g, Fiber 0.3 g, Protein 76.8 g, SaturatedFat 14.7 g, Sodium 334.2 mg
KOJI-RUBBED STEAK
I got the idea from an article in Bon Appetit where they showed how to use koji rice to simulate dry aging a steak. I tried it out, and had mixed results. The idea here is that the fungus on the koji rice, which breaks down the proteins in beans to make things like miso, would work the same magic on a steak. My steak was darker and it had that waxy look of dry aged meat; it was tasty, but didn't really taste like dry-aged beef.
Provided by Chef John
Categories Strip Steak
Yield 2
Number Of Ingredients 4
Steps:
- Grind rice until not quite powdered using a food processor or mortar and pestle. Sprinkle rice over all surfaces of the steaks, pressing in to coat. Transfer to a rack on a paper-towel-lined baking sheet. Refrigerate uncovered 2 to 3 days.
- Using the back of a knife, scrape the koji rice from the steaks; discard. Season steaks with kosher salt.
- Heat skillet over medium-heat. Melt clarified butter and place steak in skillet. Sear on one side for 2 minutes; turn and sear the other side. Continue cooking until steaks are firm and reddish-pink in the center, 5 to 7 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
- Transfer steaks to a warm plate to let rest for 10 minutes before serving.
Nutrition Facts : Calories 887.9 calories, Carbohydrate 54.9 g, Cholesterol 164.4 mg, Fat 38.1 g, Fiber 0.3 g, Protein 76.8 g, SaturatedFat 14.7 g, Sodium 334.2 mg
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