Shio Koji Steak
Shio Koji mold tenderizes the meat and adds a subtly sweet, umami boost. A simple dry brine and quick sear yield a steak that's juicy, flavorful, and restaurant-worthy.
Ingredients
- 1½ tablespoons shio koji marinade (available at Asian markets or follow my recipe here)
- 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 Rub the shio koji marinade evenly over both sides of the steak. Place on a wire rack set over a baking sheet and refrigerate, uncovered, for 6-24 hours. Do not over-marinate, as the meat can become mushy if left too long.
- 2 After 24 hours, wash off the shio koji marinade and pat the steak completely dry with paper towels.
- 3 Sear the steak for 3-4 minutes on each side for medium-rare, or until desired doneness.
- 4 Let the steak rest for 5 minutes before slicing and serving.