Marinated Steaks

Marinated Steaks

Hello all!
Today we had steaks for dinner because we still had some meat from our organic cow in the freezer. I have cooked the meat sous-vide in a water bath to get it nice and juicy inside. For this recipe, you will need a vacuum sealer (with two u, all right, thank you autocorrection) and a device that can keep the temperature consistent (cooker, stick, or thermometer). If you try this at home, let me know how you like it!
Category Dishes with Meat
Portions 2

You need

  • 3 Beef Steaks
  • 2 Onions
  • 5 TBSP Red Wine
  • 2 TBSP Olive Oil
  • 1 TBSP Balsamic Vinegar
  • 2 TBSP Mustard
  • Salt, Pepper, Rosemary

Here’s how to do it

  • For the marinade, mix olive oil, balsamic vinegar, red wine, and mustard. Season with salt, pepper, and rosemary.
  • Cut onion into rings (feel free to make them a little thicker) and add. Chill the marinade for at least an hour.
  • Now coat the steaks individually with marinade and place in a vacuum bag and vacuum seal. I like to add the remaining marinade to the bag to make everything a little creamier, but that is up to your taste.
  • Now the steaks need to be cooked in a water bath at 57.5°C for about 70 minutes.
  • After cooking, the steaks are seared in a pan on both sides and can then be served immediately.

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