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Roasted Shio Koji Double-Bone Ribeye

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This is the championship steak served by Mike Jennings of the Brooklyn Kitchen at the August 9th, 2016 #RoastOrRoasted steak-off hosted by Humboldt and Jackson. The shio koji tenderizes the meat as well as salting it ahead of cooking. Shio koji, amazake and ponzu should be available at better Asian groceries, or make your own!

Serves 5
Time: 25 hours (24 hours inactive)

Product Description


Roasted Shio Koji Double Bone Ribeye

1 1/2  cup shio koji
1/2 cup ponzu
1/2 cup amazake
1/4 cup orange juice
1 tsp sugar
3-4 lb ribeye (about 2 bones)

1. Marinate ribeye with 1 cup shio-koji for 24 hours in the fridge, make sure to rub it all over and turn the ribeye a few times to keep it moist.
2. Take the ribeye out of the fridge and let the meat and marinade dry until they reach room temperature, about an hour and a half. Scrape off shio koji and discard.
3. Preheat oven to 375F.
4. On the stovetop, heat a large roasting pan or cast iron skillet on medium high heat and sear for 2-3 minutes on each side.
5. Transfer ribeye and pan into the preheated oven for 30-45 minutes or until the internal temp is 100F. Remove from the oven and allow steak to rest and the juices to redistribute for 15 minutes. Steak will continue to cook while resting and the final internal temperature should read 120F.
6. Whisk together the remaining koji, ponzu, amazake, orange juice and sugar in bowl.
7. 5 minutes before serving, baste the koji sauce on boths sides of the ribeye. Broil at a high heat for 1 minute on each side to caramelize the sauce.
8. Cut into slices. Serve.

Additional Information

Additional Information

SKU koji-double-ribeye
Weight 0.0000


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