As the beef steak from CAP Casa Mare is already marinated, you only need to heat a pan and brown it on all sides. Then the browned meat is placed in a heat-resistant tray and all the juices with the oil from the pan are poured over the meat.

Add the butter.

Heat the oven to 200° C (high setting for gas ones) and put the roasting pan in the oven, immediately lowering the temperature to 180° C. In about 18-20 minutes the internal temperature of the meat reaches 55° C. So, when you range between 55-60°C is good and the meat is cooked.

The time in which we get this temperature differs depending on the thickness of the meat (that's why it's good to have a cooking thermometer).
 

Meanwhile, wash the zucchini and cut them into rings. Salt, pepper and mix.

Place the zucchini on a baking sheet lined with parchment paper and roast in the oven for 25-30 minutes.

Remove the meat from the oven, cover it with tin foil and let it rest for 15-20 minutes. During this time the internal temperature will increase by 2-3°C! Resting time for meats is essential! Don't skip this step! Because the juices are reabsorbed into the structure of the meat, making it tender and juicy.

Cut the sous-vide beets into rings. Take the squash out of the oven.

Put cooked vegetables and meat on a plate and enjoy!