Preheat immersion circulator water bath to 135°F
Place Denver Steaks in heavy duty freezer bag. Add miso, mirin, rice wine, garlic and ginger
Seal bag halfway and slowly immerse in water bath, allowing air to escape. Seal completely and cook for 8 hours.
Remove from water bath and let rest in juices for at least 10 minutes.
Preheat skillet and sear on all sides, for 2 minutes per side.
Slice thinly against the grain.