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New York Strip with Shio Koji

Serves 2

Cuisine: Japanese

Category: Steaks, On the Grill

This traditional Japanese ingredient will add umami and sweetness to an already flavorful steak. By cooking the steak sous vide then grilling it, you will experience a perfect doneness and a quickly developed crust.

Prep Time

5 mins

Other Time

2 hrs

Cook Time

6 mins

Total Time

2 hrs 11 mins

Ingredients:

2 (12-ounce) Certified Angus Beef^® New York Strip steaks
1/4 cup Shio koji
1/2 teaspoon kosher salt
1 teaspoon cracked black pepper

Instructions:

Place strip steaks in a vacuum bag or heavy-duty zip top plastic bag. Add Shio koji to steaks, coat evenly. Vacuum seal (if using vacuum bags), refrigerate 1 hour.
Prepare circulator water bath to 130°F, place sealed steaks in water. Circulate a minimum of 1 hour (or up to 2 hours).
Prepare charcoal or gas grill, preheat to 450°F. Remove steaks from bag, pat dry with paper towel, wiping off as much koji as possible (excess marinade may char when grilling). Season with salt and pepper.
Grill on first side 1 1/2 minutes, rotate 90 degrees, sear 1 1/2 more minutes on same side. Flip and repeat grilling technique on second side of steaks, making sure each side develops a nice char and mahogany browning.
Remove from grill, cover with foil, rest 5 minutes before cutting in 1/4-inch slices.