📝 About This Recipe
Experience the magic of Japanese fermentation with this revolutionary 'cheat code' for dry-aging. By coating prime ribeye in Shio Koji, we accelerate the enzymatic breakdown of proteins, resulting in a steak that boasts the nutty, blue-cheese funk of a 45-day dry-aged cut in just two days. This dish delivers an unparalleled crust and a deep, savory sweetness that will redefine your expectations of a home-cooked steak.
🥗 Ingredients
The Steak
- 2 pieces Prime Bone-In Ribeye (at least 1.5 to 2 inches thick)
- 1/2 cup Dried Rice Koji (Koji-kin) (processed into a fine powder using a spice grinder)
- 1 teaspoon Kosher Salt (use sparingly as Koji adds its own saltiness)
- 1 tablespoon Black Peppercorns (coarsely cracked)
Aromatics & Basting
- 4 tablespoons Unsalted Grass-Fed Butter (high quality makes a difference)
- 4 pieces Garlic Cloves (smashed)
- 3 sprigs Fresh Thyme
- 1 sprig Fresh Rosemary
- 2 tablespoons Neutral Oil (Grapeseed or Avocado oil for high-heat searing)
Finishing Touch
- 1 pinch Maldon Sea Salt (for flaky finish)
- 1 tablespoon Fresh Chives (finely minced)
👨🍳 Instructions
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1
Prepare the Koji powder by pulsing dried rice koji in a clean spice grinder or blender until it reaches the consistency of fine flour.
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2
Pat the ribeye steaks completely dry with paper towels. This is crucial for the Koji to adhere properly and start the enzymatic process.
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3
Dust the steaks generously on all sides with the Koji powder, pressing it into the meat to ensure a solid coating. Season very lightly with kosher salt.
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4
Place the coated steaks on a wire rack set over a rimmed baking sheet. Leave them uncovered in the refrigerator for 48 hours. The surface will become dry and slightly dark.
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5
After 48 hours, remove the steaks from the fridge. Use a paper towel to gently scrape off the excess Koji paste that has formed; do not rinse the meat.
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6
Let the steaks sit at room temperature for about 45-60 minutes to ensure even cooking throughout the thick cut.
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7
Preheat a heavy cast-iron skillet over high heat until it begins to wisps of smoke appear. Add the neutral oil.
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8
Carefully lay the steaks into the pan. Sear for 2-3 minutes without moving them. Note: Koji sugars cause the meat to brown much faster than usual, so watch for a deep mahogany crust.
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9
Flip the steaks and sear the other side for another 2 minutes. Use tongs to sear the fatty edges of the ribeye as well.
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10
Reduce the heat to medium-low and add the butter, smashed garlic, thyme, and rosemary to the pan.
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11
Once the butter is foaming, tilt the pan and continuously spoon the aromatic butter over the steaks for 2-3 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare.
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12
Transfer the steaks to a warm plate or cutting board and pour the remaining pan butter over them.
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13
Rest the meat for at least 10 minutes. This allows the juices to redistribute and the Koji-enhanced flavors to settle.
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14
Slice against the grain, sprinkle with Maldon salt and chives, and serve immediately.
💡 Chef's Tips
Do not exceed 48 hours of curing, as the Koji enzymes can eventually make the texture of the meat too soft or 'mushy.' Because Koji contains high amounts of sugars and amino acids, it burns easily; keep a close eye on your heat levels during the sear. Always use a wire rack in the fridge to allow 360-degree airflow, which mimics the professional dry-aging environment. If you can't find dried Koji rice, you can use Shio Koji (a wet paste), but the crust will be less 'crusty' and more caramelized. Ensure your cast iron is well-seasoned to prevent the Koji-coated surface from sticking to the pan.
🍽️ Serving Suggestions
Pair with a robust, tannic Cabernet Sauvignon or a smoky Japanese Whisky highball to cut through the rich fat. Serve alongside roasted hen-of-the-woods (Maitake) mushrooms to amplify the earthy, forest-floor notes. A side of charred broccolini with a squeeze of lemon provides a necessary acidic contrast to the umami-heavy steak. Traditional Japanese steamed rice and a dollop of fresh wasabi paste offer a clean, sharp counterpoint to the aged beef flavors.