Sous Vide Porterhouse Steak Recipe

No risks should be taken when cooking Porterhouse steak. This beautiful and marbled cut that consists of both filet mignon and New York strip connected by T-bone is an expensive, top-notch steak. Hence the need to cook it perfectly. This could be done by the Sous Vide, where you will guarantee a juicy, delicate, and flavorsome result every single time.

Some tips to consider when cooking the steak

• Avoid leaving the steak cooking for a longer time than necessary. Only 1 hour for 1.5-inch steak, 1.5-2 hours for 2-inch thick steak.
• You can Sous Vide frozen steak simply by increasing cooking time by 30 minutes.
• Make sure to season the steak generously to enhance its delicious natural flavors.
• It’s best to cook this meat cut to medium-rare or medium at 135°F (57°C) to retain the tenderness, texture, and flavor of the meat so it doesn’t become chewy. However, you are free to cook it to any doneness you prefer.

Here’s a Temperature/doneness guide for you

How to Cook Sous Vide Porterhouse Steak

Follow this recipe to learn how to perfectly cook the premium Porterhouse steak professionally and effortlessly.

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Prep Time 5 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 5 minutes mins

Servings 4

Ingredients

  

• 1 ½ pound of Porterhouse steak (Preferred thickness 1.5-inch)
• ½ teaspoon of kosher salt
• ½ teaspoon of black pepper
• 1 tablespoon of olive oil
• 2 teaspoons of finely chopped garlic
• Thyme and rosemary for extra flavor (Optional)

Instructions

 

• To prepare the Sous vide, you will first need to fill its container with water, then adjust the temperature to 135°F (57°C). Leave it to preheat.
• Season your steak by rubbing ½ tablespoon of olive oil on both steak sides. Sprinkle the salt and pepper well on both sides.
• Now, for the ‘Water displacement’ technique, you will need to put your steak with the fresh herbs (optional) in a zip-lock bag, then close the bag completely except one corner to allow air to come out. Dip the bag in a water filler container, keeping the zip-line above the water surface. Close the zip-line completely.
• Dip the bag completely into the sous vide container.
• Leave it to cook for 1 hour.
• When the 1 hour is done, transfer the bag with the steak to cool off in the refrigerator for 10 minutes.
• Remove excess moisture from the steak with a paper towel. Sprinkle some salt and pepper according to taste.
• On a hot iron skillet, put on a medium-high flame, sprinkled with the rest of the olive oil, sear your steak for 1 minute on each side.
• When it’s seared well, Dish up with some mashed potatoes and veggies. Enjoy!

Julie

Hi, I’m Julie, the passionate foodie and founder of Juliesfamilykitchen.com. I created this blog out of a drive to prove someone wrong, and then I realized how much I truly enjoy cooking and trying new recipes. In my free time, when I’m not running around after my kids or spending quality time with my partner, you can usually find me in the kitchen experimenting with new dishes.