I got the idea from an article in Bon Appetit where they showed how to use koji rice to simulate dry aging a steak. I tried it out, and had mixed results. The idea here is that the fungus on the koji rice, which breaks down the proteins in beans to make things like miso, would work the same magic on a steak. My steak was darker and it had that waxy look of dry aged meat; it was tasty, but didn't really taste like dry-aged beef.



Original recipe yields 2 servings
The ingredient list now reflects the servings specified


  • Grind rice until not quite powdered using a food processor or mortar and pestle. Sprinkle rice over all surfaces of the steaks, pressing in to coat. Transfer to a rack on a paper-towel-lined baking sheet. Refrigerate uncovered 2 to 3 days.

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  • Using the back of a knife, scrape the koji rice from the steaks; discard. Season steaks with kosher salt.

  • Heat skillet over medium-heat. Melt clarified butter and place steak in skillet. Sear on one side for 2 minutes; turn and sear the other side. Continue cooking until steaks are firm and reddish-pink in the center, 5 to 7 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

  • Transfer steaks to a warm plate to let rest for 10 minutes before serving.

Nutrition Facts

888 calories; 38.1 g total fat; 164 mg cholesterol; 334 mg sodium. 54.9 g carbohydrates; 76.8 g protein; Full Nutrition

Reviews (1)

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  • 2 star values: 1
Rating: 2 stars
I too was hoping for a great result. We rubbed the steaks (bone-in ribeye) and let age for about 50 hours. Same prep directions as provided in the recipe but grilled the steaks instead and brushed with butter during resting. Even though we thoroughly removed the rice powder before grilling there was a definite change of taste to the steak. It was tender and beefy but something in the aroma/taste was just a little "off". And it was far from a 28-day aged steak. Thanks for sharing your experience!