Sous Vide Porterhouse Steak Recipe

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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)
Perfect Sous Vide Porterhouse Steak

How to Cook Sous Vide Porterhouse Steak

Follow this recipe to learn how to perfectly cook the premium Porterhouse steak professionally and effortlessly.
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4


  • 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)


  • 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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