New York Strip with Shio Koji  recipe provided by the Certified Angus Beef® brand.

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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
  • 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
  1. 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.
  2. Prepare circulator water bath to 130°F, place sealed steaks in water. Circulate a minimum of 1 hour (or up to 2 hours).
  3. 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.
  4. 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.
  5. Remove from grill, cover with foil, rest 5 minutes before cutting in 1/4-inch slices.
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