Marinated Rumpsteaks

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!

Author

Dominik MJ

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!

Prep Time: 00:45

Recipe Time: 10:00

Temperature : 131F / 55C

Ingredients

• Beef Rumpsteaks
• Onion
• Garlic (fresh)
• Fresh Herbs
• Soya Sauce
• Maple Syrup
• Liquid Smoke (optional)
• Black Pepper
• Paprika

Directions

1. Make a marinade of all ingredients except of steaks.
2. Marinate the steaks for 3+ hours in the fridge.
3. Pat the steaks dry and seal them in a new bag.
4. Cool for 8h+ at 55°h
5. Raise the temperature to 57°c and cook for another 1-2h.
6. Take them out, pat them dry (in case you don’t eat them directly, chill them in a ice bath in the bag).

Finishing Steps

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