Ultimate Umami Bomb Steak Marinade

A deeply savory and complex steak marinade featuring Chinkiang vinegar. Designed for sous vide and searing cook, but could be adapted for other methods too.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

If using the fresh ingredients, smash the garlic and slice the shallot.

Step 2

In a bowl, whisk together the soy sauce, Worcestershire sauce, Chinkiang vinegar, fish sauce, maple syrup, and the miso paste until fully dissolved. Stir in the olive oil, smashed garlic and sliced shallot (or the powders), black pepper, and red pepper flakes, if using. If using the dried thyme and rosemary, add them now.

Step 3

Place the steaks in a zip-top or vacuum-seal bag. Pour the marinade over the steaks and add the sprigs of rosemary or thyme. Remove as much air as possible and seal the bag. Refrigerate for at least 4 hours, or up to 18 for maximum flavor.

Step 4

Set the sous vide water bath to the desired temperature (e.g., 130*F/55*C for medium-rare). Place the sealed bag directly into the water and cook for 1 to 4 hours.

Step 5

Remove steak from the bag and place it on a plate, being sure to pat completely dry with paper towels.

Step 6

Heat a cast-iron skillet over high heat with some of the high-smoke-point oil.

Step 7

Once oil is shimmering and starting to smoke, add the steak in the pan. Sear for 60-90 seconds per side until deep brown crust forms.

Step 8

Remove the steak from the pan and let it rest for 5-10 minutes.