Koji-Rubbed Steak

Koji-Rubbed Steak

Ingredients

  • 3/4 cup koji rice
  • 2 New York strip steaks
  • kosher salt to taste
  • 2 tablespoons clarified butter


Directions

  1. 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.
  2. Using the back of a knife, scrape the koji rice from the steaks; discard. Season steaks with kosher salt.
  3. 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).
  4. Transfer steaks to a warm plate to let rest for 10 minutes before serving.

04/11/2018
Koji-Rubbed Steak, recipe PT15M PT1H 5 455 calories

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