Jul 13 2026
Restaurants›Sixty Three Clinton›Koji-aged Ribeye Recipe

Koji-aged Ribeye Recipe

Inspired by Sixty Three Clinton
Time4h
Serves4

balsamic jus, hand salad

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Ingredients

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Beef

Balsamic Jus

Salad

Method

Preparation

  1. 1

    Prepare the Ribeye

    Rub the ribeye steaks with koji rice and salt. Wrap in plastic wrap and refrigerate for 3-5 days to age.

  2. 2

    Make Balsamic Jus

    In a saucepan, combine balsamic vinegar, beef stock, and minced shallots. Bring to a boil, then reduce heat and simmer until reduced by half. Stir in butter until melted and smooth.

  3. 3

    Prepare the Salad

    In a bowl, toss mixed greens with olive oil, lemon juice, salt, and pepper to taste.

Cooking

  1. 4

    Cook the Ribeye

    Preheat a grill or skillet over high heat. Remove ribeye from refrigerator, let sit at room temperature for 30 minutes. Sear on each side for about 4-5 minutes for medium-rare, or until desired doneness.

  2. 5

    Serve

    Slice the ribeye and serve with balsamic jus drizzled over the top. Plate alongside the hand salad.

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