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Koji Marinated Beef

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Koji Marinated Beef uses a dry rub of ground koji rice to gently tenderize filet mignon and boost umami, creating rich, steakhouse-level flavor with minimal effort. A few days in the fridge results in a juicy, subtly aged taste that’s deeply satisfying.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 24 hours 30 minutes to 72 hours 30 minutes
  • Yield: Serves 2
  • Category: Main Course
  • Method: Dry Cure & Pan Sear
  • Cuisine: Fusion
  • Diet: Halal

Ingredients

  • 2 filet mignon steaks (6 to 8 ounces each, about 1 1/2 inches thick)
  • 1/3 cup dried koji rice (about 35 g), ground into a fine powder
  • 1 teaspoon kosher salt (optional, if your koji is unsalted)
  • 1 tablespoon neutral oil (such as avocado or grapeseed)
  • 1/2 teaspoon freshly ground black pepper (optional)

Instructions

  1. Grind dried koji rice in a blender or spice grinder until it becomes a fine powder. Let the dust settle before opening.
  2. Pat filet mignon steaks very dry with paper towels.
  3. Coat steaks evenly on all sides with ground koji powder. If using salt, sprinkle evenly after applying the koji.
  4. Place steaks on a wire rack over a rimmed sheet pan and refrigerate uncovered for 24 to 72 hours (48 hours is ideal).
  5. Optional: Rinse steaks briefly under cool water to remove excess koji. Pat very dry. If skipping rinse, use oil carefully and watch heat during searing.
  6. Heat a heavy skillet (cast iron preferred) over medium-high heat. Add neutral oil and sear steaks for 2 to 4 minutes per side until browned.
  7. Lower heat if needed and continue cooking, flipping as necessary, until internal temperature reaches 130–135°F (54–57°C) for medium-rare.
  8. Remove from pan and rest 3 to 4 minutes before slicing and serving.

Notes

  • Use unsalted koji or adjust salt if your koji is already salted.
  • Resting on a wire rack in the fridge ensures even airflow and surface dehydration.
  • Rinsing helps reduce the chance of burning during searing but is optional.
  • Works well with other cuts like ribeye or strip steak (extend fridge time for thicker cuts).
  • Pair with simple sides to let the steak’s flavor shine.

Nutrition

Find it online: https://savorymomskitchen.com/koji-marinated-beef/