Umami Sous Vide Marinades for Steaks

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Umami Sous Vide Marinades for Steaks

Who has time for long marinating? We wanted to test quick marinades – ones you add to the sous vide bag right before the meat goes into the tank.

We found two that we really liked.

Umami Marinade #1

This marinade adds nice subtle flavor and bumps up the umami factor.

  • 3 Tbsp Red Boat Fish Sauce
  • 2 Tbsp Tamari Soy Sauce
  • 1 Tbsp Molasses
  • 1 tsp Worchestershire Sauce


Umami Marinade #2

This marinade is for you if you don’t want to taste the marinade itself. Instead of adding a layer of flavor of its own, it just bumped up the “meatiness” of the steaks we used it on – enough to make a nice difference.

  • 4 Tbsp Red Boat Fish Sauce
  • 1 Tbsp Tamari Soy Sauce
  • 1 Tbsp Molasses
  • 1 tsp Worchestershire Sauce

Directions (for Either Marinade)

1

Combine all four ingredients directly in a sous vide bag.

2

If you have a chamber vacuum, simply slide in two steaks and seal. If you have a conventional pump vacuum machine, (Food Saver, etc), freeze the marinade until solid so the pump won’t draw it out of the bag with the air. Then add the steaks and vacuum seal the bag.

3

Drop the sealed bag immediately into your sous vide tank.

4

For grass-fed beef, we set the temperature to 114°F and let them swim for an hour before searing them in a smoking hot cast iron pan, just until they develop a nice crust. Serve whole or sliced with your choice of sides.

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