DISH Nº 02 · SEPTEMBER 2026

Shio Koji Steak + Charred Cabbage

NY strip marinated in shio koji, basted in butter with garlic and thyme, with a Savoy cabbage wedge charred and then simmered in the steak drippings and a miso butter pan sauce.

Sliced medium-rare steak next to a charred cabbage wedge, with a glass and bottle of white wine

Ingredient highlights

  • NY strip from Whole Foods. Good marbling did half the work.
  • Savoy cabbage from the farmers market, was perfect for capturing the sauce within its layers.
  • Authentic shio koji from a specialty vendor.

Technique notes

  • Shio koji marinade. The enzymes tenderize while the flavor gets deep into the steak. It also brings flavors similar to dry aging in a fraction of the time.
  • Basted in butter, garlic, and thyme, with the butter and drippings used to make a perfect pan sauce.
  • Brought the steak up to temp and kept warm in the air fryer. This maintained the crispy crust.
  • Cabbage wedge seared first and then finished by simmering in the miso butter pan sauce.

WHAT WORKED

The cook on the steak was perfect while the sear provided a strong crust, and the pan sauce was incredibly flavorful.

WHAT I'D CHANGE

I'd marinate in the shio koji for even longer, the 'dry age' flavor could have been stronger.

Plate studies

Whole seared NY strip steak on a plate showing a dark caramelized crust