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
| Steak Doneness | Temperature used |
| Rare | 130°F (54°C) |
| Medium-rare | 135°F (57°C) |
| Medium | 145°F (63°C) |
| Medium-well | 155°F (68°C) |
| Well done | 165°F (73°C) |
How to Cook Sous Vide Porterhouse Steak
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!
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