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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.

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.

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.

Place the prepared steak on a rack set over a baking sheet. Transfer the baking sheet with the steak into the preheated oven.

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.

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.

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.

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.

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.


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.

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.

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.

Place the prepared steak on a rack set over a baking sheet. Transfer the baking sheet with the steak into the preheated oven.

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.

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.

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.

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.

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.
