Koji Aged Steak
Koji mold tenderizes the meat and adds a subtle umami boost. A simple dry brine and quick sear yield a steak that's juicy, flavorful, and restaurant-worthy.
Ingredients
- ½ cup koji powder
- 1 ribeye steak (about 1 inch thick, can also be subbed for a well-marbled sirloin or chuck)
- 1 tsp salt
- 1 tbsp high-smoke-point oil (I use avocado oil)
Instructions
- 1 Sprinkle koji powder evenly over both sides of the steak. Place on a wire rack set over a baking sheet and refrigerate, uncovered, for 72 hours.
- 2 After 72 hours, gently brush off the koji powder and pat the steak dry with paper towels.
- 3 Season the steak lightly with salt. Heat oil in a cast iron skillet over high heat until shimmering.
- 4 Sear the steak for 3-4 minutes on each side for medium-rare, or until desired doneness.
- 5 Let the steak rest for 5 minutes before slicing and serving.