Picture this: a sizzling steak, cooked to perfection, that could make even the most reluctant carnivore swoon.
That’s what this sous vide porterhouse steak promises. It’s like a culinary symphony—rich, juicy, and incredibly satisfying.
You ever bite into something so good it feels like a warm hug? This is it.
Steps
- Preheat your sous vide water bath to 130°F (54.5°C).
- Season the porterhouse steak generously with salt and pepper, then seal it in a vacuum bag.
- Submerge the sealed steak in the water bath and cook for 3 hours to achieve optimal tenderness.
- After cooking, remove the steak from the bag and thoroughly pat it dry with paper towels.
- Heat a skillet over high heat and add avocado oil.
- Sear the steak for 60 seconds on one side, then flip it over.
- Add butter and garlic to the pan, and baste the steak with the melted butter while searing the other side for another 60 seconds.
- Take the steak off the heat and serve it, drizzled with the remaining garlic butter from the pan.
Ingredients
- 1 porterhouse steak
- 1-2 teaspoons of salt (adjust based on steak size)
- ¼ teaspoon black pepper
- 1 tablespoon avocado oil (for searing)
- 2 tablespoons unsalted butter (for basting)
- 2 garlic cloves
Nutritional Values
Calories: 1090kcal | Carbohydrates: 2g | Protein: 72g | Fat: 88g | Saturated Fat: 36g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 38g | Trans Fat: 1g | Cholesterol: 250mg | Sodium: 2690mg | Potassium: 1088mg | Fiber: 0.2g | Sugar: 0.08g | Vitamin A: 702IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 8mg
FAQ
- How long should I sous vide a porterhouse steak?
- It’s recommended to sous vide a porterhouse steak for at least 1 ½ hours, but cooking it for 3 hours often yields the best texture and tenderness.
- What is the ideal temperature for cooking a porterhouse steak sous vide?
- For a medium rare result, the ideal sous vide temperature is 130°F. If you prefer rare, set it to 125°F, for medium use 135°F, and for medium well, aim for 140°F.
- Is 2 hours sufficient for sous vide steak?
- Yes, a steak can be effectively cooked sous vide in 2 hours, provided it is not at a temperature of 130°F or less for more than 2 ½ hours. For a more tender result, cooking for 3-4 hours is recommended.
- Can I prepare the steak in advance using sous vide?
- Absolutely, the steak can be cooked sous vide ahead of time and stored in the refrigerator for 5-7 days. When ready to serve, simply sear as per the instructions.
- How should I store and reheat leftovers?
- Keep any leftovers in an airtight container for 3-5 days. When reheating, use the stovetop or microwave in 30-second intervals to avoid overcooking.
Tips
- Ensure your skillet is extremely hot before adding the steak to quickly achieve a browned crust.
- Add butter and garlic at the end of cooking to prevent them from burning while basting the steak.
- Thoroughly dry the steak with paper towels before searing to aid in forming a faster crust.
- If cooking from frozen, extend the sous vide cooking time by 30 minutes for optimal results.
Equipment
- Anova Precision Sous Vide Cooker
- 12-quart container (for the sous vide water bath)
- Vacuum sealer
- Vacuum-seal bags
- Sous vide magnets or clips (for the water displacement method)
