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Technique for Dry Aging Steak with Koji Rice

by | Published Aug 27, 2021 | Last updated Nov 1, 2021 | 0 comments

Prep Time10 minsCook Time10 minsTotal Time20 minsYields1 Serving
This is a technique to quickly dry age beef. This amazing grill hack is the courtesy of Lisa Gwatney and her husband Russell. Both are world champions. Lisa won the World Food Championship in 2018 and with it the biggest purse in food sport. Her winning dish—steak of course. So, when Lisa talks steaks, we listen! Have you ever put a wet phone in a bag of rice? The goal is to draw out the moisture and dry out the phone. It follows then, that rice would also draw out moisture in a steak. But not just any rice. Lisa brought with her Koji rice from Japan, sourced on Amazon. Koji rice is a fermented product with a rich history in Japan and much of Asia. All we can tell you is the next time you are grilling steaks for friends, start 2 days early to wow them with this dry aging process.



Chop or blend the koji rice in a food processor


Lay out steaks on saran wrap one at a time. Coat steak liberally with Koji rice, flip and repeat. Add another sheet of saran wrap and wrap tightly.


Place in refrigerator for up to 48 hours. 12 hours minimum, 48 hours is best.


When ready to grill, scrape the rice off the meat. Do not rinse. If you are doing a comparison to no rice, notice the color difference in the steak. Lisa calls it umami funk!


Prep as usual for grilling steaks. Bring to room temperature and season. We layered Boars Night Out – White Lightning as a base, Lisa’s World Championship Steak Rub next and a dusting of Rusty Dust- one of Russell’s seasonings.


Grill your steaks hot & fast on GrillGrates either indoors or outdoors. We used the Ninja 10-in-1 Air Fry Oven.


Following Lisa’s guidance, we made seasoned butter to drizzle over the steaks when we plated them. We used Pit O Heaven seasoning in the melted butter which added a nice smokey tang to the butter.


Ingredients & Tools
 favorite steak seasoning
 Mini Chopper
 Saran Wrap


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