Koji Powder-Crusted Porterhouse Steak

Grilling enthusiasts and foodies alike are always on the lookout for ways to take their barbecue skills to the next level. One such method that promises to elevate the flavors of your steak is coating it with koji powder before cooking. In this blog, we’ll dive into why coating a porterhouse steak with koji powder for 48 hours enhances the taste and texture and share the full grilling experience of cooking this steak on the Big Green Egg using 2-zone cooking. Plus, we’ll include a recipe for a delicious Umami compound butter that adds the finishing touch to this already mouthwatering dish.

What is Koji Powder and Why Use It on Steak?

Koji powder, made from fermented rice inoculated with Aspergillus oryzae (a beneficial mold), has long been used in Asian cuisine to enhance flavors in soy sauce, miso, and sake. When used on steaks, koji powder acts as a natural tenderizer while also infusing rich umami flavors. Here’s why you should coat your steak in koji powder:

1. Tenderization: Koji enzymes break down proteins and fats in the meat, making it more tender. The powder allows for deep penetration, tenderizing the steak over time without the need for marinating with acidic ingredients that can alter the meat's texture.
2. Flavor Enhancement: Koji powder boosts the steak's natural umami flavors, resulting in a more savory and complex taste. The fermentation process develops deep, rich flavors that bring out the best in any cut of beef.
3. Aged Taste: By coating your steak with koji powder and letting it rest for 48 hours, you simulate the effect of dry-aging. This process concentrates the beef’s natural flavors, making your steak taste more intense and delicious.

The Big Green Egg & 2-Zone Cooking Technique

Once the koji powder has done its magic, it’s time to fire up the Big Green Egg, a favorite among grilling aficionados for its exceptional heat control and versatile cooking capabilities. The key to cooking this koji-coated porterhouse steak to perfection is using the 2-zone cooking method.

1. Direct Heat Side: The first zone on the grill is set for direct heat, ideal for searing the steak and developing a flavorful crust. This high-heat zone gives the steak that coveted caramelized exterior, while the interior remains tender and juicy.
2. Indirect Heat Side: The second zone is used for indirect heat, allowing the steak to cook through without burning or overcooking. This side ensures a slow and even cook, letting the koji powder’s flavors fully penetrate the steak.

The combination of direct and indirect cooking creates the perfect environment for achieving a medium-rare to medium steak with a savory, umami-packed crust, and a tender interior.

The Secret to Extra Flavor: Umami Compound Butter

To take this steak to the next level, Chef Jason Morse and Captain Ron prepared a rich Umami compound butter that perfectly complements the koji-coated porterhouse. This butter is infused with additional umami flavors, enhancing the steak’s savory taste even further.

Umami Compound Butter Recipe:

• 1 stick of softened unsalted butter
• 1 ½ tbsp Chef J’s Umami Dust Seasoning.
• Simply mix both ingredients in a bowl until smooth, then chill the butter in the fridge until ready to serve. After grilling your steak, place a dollop of this compound butter on top of the steak while it rests. The butter will melt into the meat, creating an explosion of umami goodness in every bite.

Why This Recipe Works: The Koji Powder Porterhouse Steak Experience

This recipe is the perfect combination of science and flavor. The koji powder tenderizes and enhances the steak, while the Big Green Egg ensures optimal cooking conditions. By using the 2-zone cooking method, you can achieve a perfect sear on the steak while allowing it to cook evenly and retain its juiciness. And the Umami compound butter adds an extra layer of richness and complexity that ties the whole dish together.

Whether you’re a novice griller or an experienced pitmaster, this recipe is guaranteed to impress your guests with its deep flavors and restaurant-quality results.

Final Thoughts

If you’re looking to add umami-packed depth and incredible tenderness to your next steak, koji powder is the secret ingredient you’ve been missing. This recipe, cooked on the Big Green Egg using the 2-zone method, results in a perfectly cooked, flavorful porterhouse steak that will have everyone at the table asking for more. And don’t forget to top it with the Umami compound butter for that extra burst of savory goodness!

So, the next time you fire up the grill, try this innovative technique and impress your guests with an unforgettable steak experience.  Until then, remember to get out and Grill and we will see you the next time of the Fogo Channel where we show you how to BBQ the right way.  Captain Ron and Chef Jason……..OUT!!!

Directions:

1. Pat your steak dry.  Coat the steak completely with the Koji Powder.  Place the steak on a rack in a pan and set it undisturbed in your refrigerator for 48 hours.
2. In a bowl, combine the 2 sticks of butter and 3 TBSP Umami Dust.  Mix until fully combined.  Place the butter mixture onto a piece of plastic wrap.  Form the butter into a log shape.  Roll the plastic wrap around the butter.  Grab the 2 ends of the wrap and begin to twirl it so the wrap tightens up and forms a “tube” of butter.
3. Once the 48 hours have passed, remove the steak from the fridge, rinse it off under medium temperature water and set it on the counter while you prepare the grill.
4. Fill one side of your grill with FOGO Premium Charcoal and prepare for 2 Zone Cooking. (one side direct, one side indirect)  I did it by placing the conveggtor basket in the Egg, ceramic ½ moon over the indirect side with a stainless cooking ½ moon grate above it and a cast iron ½ moon on the direct side.
5. Light the coals by placing 2 all natural FOGO Fire Starters into a Blazaball, place the Blazaball in the center of the charcoal and light using a grill torch.
6. Allow the grill to heat up to 250° as a cooking temperature.  Insert the Meater+ Thermometer into the side of the steak so the tip is resting in the middle of the steak.  Set up the cook on the app and set the alarm for 105° F.  Once it is burning steady, place the steak on the indirect side.  If using a T-bone or porterhouse, place it so the filet mignon side is furthest from the heat source.
7. Once the steak has hit the desired temperature, use the tongs to remove the steak from the grill to the rack.  Allow it to rest while you heat up the grill for searing. 
8. Open the vents and leave the dome open so the fire will build nice and hot on the direct side.  Once the fire is burning hot, sear the steak for 1-2 minutes per side.
9. Remove it from the grill to a cutting board.  Place a pat of the Umami Butter on the steak and allow it to melt for a moment.  Use your boning knife to slice the steak and enjoy the umami flavor!