Marinated Rumpsteaks

()

Dominik MJ

Dubai

Hospitality professional since more than 20 years. Seasoned bar professional and beverage expert. Passionate home cook, which uses sous vide cooking in almost every meal! Mottos: • Sous vide everyday! • Go metric!

  • Rate This
This recipe takes all rules we have learned into account, to make a better (cheap) steak! The rumpsteaks are first marinated in a mixture of soy sauce, little maple syrup, dried porchini mushroom (powder), onion, loads of garlic, pepper, paprika, chili flakes and fresh herbs (thyme, parsley, scallions) for more than 3 hours. There is no oil in the marinade, as we have learned, that oil dilutes flavors in SV cooking. The steaks after they are marinated, patted dry and added to a bag and then put into the water bath at 55°C for 8 hours. After that the temperature is raised to 57°C for another 1-2h. The steaks can be differently finished- I like to brush them with a bit olive oil and wear them with a torch!
Read More

Shop Sous Vide Cookers

Precision® Cookers

Perfect results in a few simple steps.

Shop Now

Ingredients for 0

  • Beef Rumpsteaks

  • Onion

  • Garlic (fresh)

  • Fresh Herbs

  • Soya Sauce

  • Maple Syrup

  • Liquid Smoke (optional)

  • Black Pepper

  • Paprika

Directions

  • Step 1

    Make a marinade of all ingredients except of steaks.

  • Step 2

    Marinate the steaks for 3+ hours in the fridge.

  • Step 3

    Pat the steaks dry and seal them in a new bag.

  • Step 4

    Cool for 8h+ at 55°h

  • Step 5

    Raise the temperature to 57°c and cook for another 1-2h.

  • Step 6

    Take them out, pat them dry (in case you don’t eat them directly, chill them in a ice bath in the bag).

  • Step 7

    • Finishing Steps

    • Step 0

      Brush the steaks with little oil or clarified butter and sear then!

Latest Comments

131 F / 55 C Recipe Temp
Recipe Time
Prep Time