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Palmer’s Direct To You Market
900 Jefferson Road, 14623

(585) 272-9470

Palmer’s Direct To You Market
900 Jefferson Road, Rochester, NY 14623
(585) 272-9470

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Shio Koji N.Y. Strip Steaks
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Shio Koji N.Y. Strip Steaks

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Shio Koji N.Y. Strip Steaks

Perfectly grilled N.Y. strip steaks marinated in shio koji for a unique, savory flavor.
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Elevate your steak night with these Shio Koji N.Y. Strip Steaks. Marinated in shio koji, a Japanese condiment, these Certified Angus Beef® N.Y. Strip Steaks are tenderized and infused with a unique, mild, sweet miso-like flavor. Perfectly grilled to develop a delicious char, these steaks are sure to impress.

  • Author: Certified Angus Beef® brand Test Kitchen
  • Prep Time: 10 min
  • Marinade: 1 hr
  • Cook Time: 1 hr 10 min
  • Total Time: 1 hr 40 min
  • Yield: 2 servings 1x
  • Category: Main Course
  • Method: Sous Vide and Grilling
  • Cuisine: Japanese-American

Ingredients

Scale

2 (12 oz) Certified Angus Beef® N.Y. Strip Steaks

1/4 cup shio koji

1/2 teaspoon salt

1 teaspoon pepper

Instructions

1. Marinate Steaks: Place the strip steaks in a vacuum bag or heavy-duty zip-top plastic bag. Add the shio koji to the steaks and coat evenly. Vacuum seal (if using vacuum bags) and refrigerate for one hour.

2. Prepare Sous Vide: Prepare a circulator water bath to 130°F. Place the sealed steaks in the water and circulate for a minimum of one hour (or up to two hours).

3. Preheat Grill: Prepare a charcoal or gas grill and preheat to 450°F. Remove the steaks from the bag, pat dry with a paper towel, wiping off as much koji as possible (excess marinade may char during grilling). Season with salt and pepper.

4. Grill Steaks: Grill the steaks for 1.5 minutes, then rotate 90 degrees and sear for an additional 1.5 minutes on the same side. Flip and repeat on the second side, developing a nice char on each side.

5. Rest and Serve: Remove the steaks from the grill, cover with foil, and let rest for five minutes before slicing. Enjoy!

Notes

Marinating Tip: Ensure the steaks are evenly coated with shio koji to maximize flavor infusion.

Grilling Tip: Patting the steaks dry before grilling helps achieve a better sear and prevents burning.

Pairing Suggestion: Serve with grilled vegetables or a fresh salad for a complete meal.

Nutrition

  • Serving Size: 6 ounces
  • Calories: Approximately 400-450 calories per serving (depending on specific ingredient brands and measurements)
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.