Sous Vide Porterhouse: A Modern Approach to Steak Perfection
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Few cuts of meat are as iconic as the legendary porterhouse steak. Filled with a richness of flavor, this thick, T-bone steak is every meat lover’s dream. But cooking such a majestic cut of meat poses the inevitable challenge of achieving a flawless consistency throughout. With sous vide techniques, these concerns are put to rest. In this post, we will guide you through the process of cooking a perfect porterhouse steak using the sous vide method, rendering it tender and evenly cooked every single time.

What is Sous Vide?

Sous vide, which translates to ‘under vacuum’ in French, is a technique in which food is placed in a vacuum-sealed bag and cooked in a constant-temperature water bath. This method provides precise temperature control and guarantees a consistent cooking process, ensuring food attains the desired level of doneness without overcooking. For a steakhouse-quality porterhouse, sous vide is the perfect method.

Sous Vide Porterhouse Recipe

Ingredients

  • 1 porterhouse steak, approximately 1.5 to 2 inches thick
  • Salt and freshly ground pepper to taste
  • 2 tablespoons olive oil or melted butter
  • 1-2 cloves garlic, minced
  • 1-2 sprigs fresh rosemary or thyme

Equipment

  • Sous vide immersion circulator
  • Large heatproof container for water bath
  • Vacuum sealer or zip-top freezer bags

Instructions

Prepping the Steak

  1. Season the porterhouse generously with salt and freshly ground pepper.
  2. Place the steak in a vacuum-seal bag, along with the olive oil or melted butter, minced garlic, and fresh herbs.
  3. Seal the bag using a vacuum sealer or, alternatively, apply the water displacement method with a zip-top freezer bag. To use this method, partially close the bag while submerged in water, ensuring the air is pushed out, and then seal the bag.

Sous Vide Cooking

  1. Fill a large heatproof container with water and attach the sous vide immersion circulator to the side of the container. Set the temperature to 130°F (54.4°C) for medium-rare, or adjust to achieve your desired level of doneness:
    • Rare: 120°F (48.9°C)
    • Medium Rare: 130°F (54.4°C)
    • Medium: 140°F (60°C)
    • Medium Well: 150°F (65.6°C)
    • Well Done: 160°F (71.1°C)
  2. Once the water bath reaches the desired temperature, carefully submerge the vacuum-sealed steak, ensuring it is fully underwater. Cook for a minimum of 2 hours and up to 4 hours to achieve a tender and flavorful porterhouse.

Finishing and Serving

  1. Preheat a cast-iron skillet or grill on high heat for at least 5 minutes.
  2. Remove the steak from the water bath and the vacuum-sealed bag. Pat the steak dry using paper towels.
  3. Sear the steak for about 45 seconds to 1 minute on each side, until a nice, dark brown crust has formed.
  4. Allow the steak to rest for a few minutes before slicing and serving. This allows for optimum moisture retention.

With sous vide preparation, your porterhouse will be evenly cooked to perfection, tender, and full of flavor. Serve this luxurious cut of meat with your favorite side dishes like garlic mashed potatoes, green beans, or a simple green salad. Be prepared to impress your guests and satisfy even the most discerning of palates with this exquisite sous vide method for a consistently flawless cut of porterhouse steak.

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