Shio Koji Steak
Shio Koji Steak
Ingredients
- 1 pound steak
- 2 tablespoons shio koji, for every pound of meat
- 1 tablespoon olive oil
- as needed flaked salt
- 1/2 lemon, cut into wedges
- as needed black pepper, freshly ground
Instructions
- 1
Place the steak in a bowl. Add 2 tablespoons of shio koji for every pound of meat. Rub the shio koji all over the meat, ensuring it's evenly coated.
⏱️ 2 min
- 2
Cover the bowl with plastic wrap and refrigerate for anywhere from 4 to 24 hours. The longer the meat marinates, the more tender it will become and the stronger the flavor will be.
⏱️ 3 min
- 3
When ready to cook, preheat your oven to 275 degrees Fahrenheit. While the oven preheats, wipe off any excess shio koji marinade from the steak.
⏱️ 5 min•🌡️ 275
- 4
Place the prepared steak on a rack set over a baking sheet. Transfer the baking sheet with the steak into the preheated oven.
⏱️ 1 min•🌡️ 275
- 5
Cook the steak in the oven until its internal temperature registers 130 degrees Fahrenheit. This typically takes about 10-15 minutes, depending on the thickness of the steak.
⏱️ 15 min•🌡️ 275
- 6
Once the steak reaches 130 degrees Fahrenheit, remove it from the oven. Heat a skillet or cast-iron pan over high heat. Add 1 tablespoon of olive oil to the hot pan.
⏱️ 1 min
- 7
Carefully place the steak into the hot pan and sear it for 1-2 minutes per side, or until it develops a beautiful, deep brown crust.
⏱️ 4 min
- 8
Remove the seared steak from the pan and let it rest for a few minutes before slicing. Slice the steak on the bias (against the grain) into desired thickness.
⏱️ 2 min
- 9
Arrange the sliced steak on a serving platter. Sprinkle generously with flaked salt and freshly ground black pepper, then squeeze fresh lemon juice over the top. Serve immediately and enjoy your shio koji masterpiece.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Shio Koji Steak
- 1 pound steak
- 2 tablespoons shio koji, for every pound of meat
- 1 tablespoon olive oil
- as needed flaked salt
- 1/2 lemon, cut into wedges
- as needed black pepper, freshly ground
Instructions
- 1
Place the steak in a bowl. Add 2 tablespoons of shio koji for every pound of meat. Rub the shio koji all over the meat, ensuring it's evenly coated.
⏱️ 2 min - 2
Cover the bowl with plastic wrap and refrigerate for anywhere from 4 to 24 hours. The longer the meat marinates, the more tender it will become and the stronger the flavor will be.
⏱️ 3 min - 3
When ready to cook, preheat your oven to 275 degrees Fahrenheit. While the oven preheats, wipe off any excess shio koji marinade from the steak.
⏱️ 5 min•🌡️ 275 - 4
Place the prepared steak on a rack set over a baking sheet. Transfer the baking sheet with the steak into the preheated oven.
⏱️ 1 min•🌡️ 275 - 5
Cook the steak in the oven until its internal temperature registers 130 degrees Fahrenheit. This typically takes about 10-15 minutes, depending on the thickness of the steak.
⏱️ 15 min•🌡️ 275 - 6
Once the steak reaches 130 degrees Fahrenheit, remove it from the oven. Heat a skillet or cast-iron pan over high heat. Add 1 tablespoon of olive oil to the hot pan.
⏱️ 1 min - 7
Carefully place the steak into the hot pan and sear it for 1-2 minutes per side, or until it develops a beautiful, deep brown crust.
⏱️ 4 min - 8
Remove the seared steak from the pan and let it rest for a few minutes before slicing. Slice the steak on the bias (against the grain) into desired thickness.
⏱️ 2 min - 9
Arrange the sliced steak on a serving platter. Sprinkle generously with flaked salt and freshly ground black pepper, then squeeze fresh lemon juice over the top. Serve immediately and enjoy your shio koji masterpiece.
⏱️ 2 min