Technique for Dry Aging Steak with Koji Rice
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.