“A delicious way to prepare any steak cut that is generally tough. It's also pretty cheap because you can get the wine for around 3 dollars a bottle and a pretty generic spice rack for 20 at walmart with all the spices listed except the fennel which can be left out according to taste, but thats only 3 or 4 dollars and the bottle lasts practically forever! I made this the first time for a dinner party and the next day... when the leftover steak was cold from being in the fridge I took it to some friends who worked in a local garage... they ate it cold with no condiments and begged for more, pouting when it was all gone. Also it goes great with garlic mashed potatoes, steamed green beans, and yankee sweet cornbread... Yummy southern supper!”
1hr 45mins

Ingredients Nutrition


  1. In a saucepan combine water oil and spices. Bring to a boil. Reduce heat to a simmer and allow to reduce by approximately half. Remove from heat. Refrigerate until cold.
  2. Meanwhile prepare meat thusly: Cut into strips close to 2 by 5 inches. Using a fork puncture each strip at least 5 times on each the top and bottom. Place steak strips into zipper bags. Pack them tightly into the bottom of the bags and squeeze and roll the bags until as much air as possible is removed, this means squashing it out of the meat too.
  3. Once liquids are cold mix with wine in a sealable container large enough to hold the steak. Place bags into bowl and with them submerged as much as possible into the liquid poke holes into the bags. The vacuum pressure sucks some of the liquid into the meat and the bags. Refrigerate at least one hour, but the flavor is awsome if left overnight.
  4. Cook in any manner of choosing after removing steak from liquid. Great cooked in a pan or on the grill, but cook over medium-low heat to desired doneness to preserve tenderness and juices. Delicious with Jack Daniels Steak or Original No. 7 Barbecue sauces -- WOW.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a