Description
Sous Vide Porterhouse Steak, butter basted in a cast iron pan, is a low-effort dinner with an amazing cut of beef. And, I cooked it straight from the freezer. (But you don't have to, this recipe works with a fresh or frozen steak).
Inspired by: Jeffrey B. Rogers, Porterhouse Steak Using the Constant Flip/Hot Oil Method [youtube.com]
Ingredients
Scale
- 1 thick-cut porterhouse steak (1½ inches thick, about 2 pounds)
- 1½ teaspoons kosher salt
- ½ teaspoon fresh ground black pepper
- 2 tablespoons of butter
Instructions
- Sous vide the porterhouse: Sprinkle the porterhouse with the salt and pepper, put it in a large (gallon) vacuum pouch, and vacuum seal. (The vacuum sealed steak can be refrigerated for up to 3 days, or frozen for months.) Set the sous vide to 133°F/56°C for medium-rare plus, my preferred steak temperature. (Use 125°F/51.5°C for rare, 131°F/55°C for medium-rare, 136°F/58°C for medium, 141°F/60.5°C for medium well.) Drop the porterhouse in the sous vide water and cook for 1 ½ hours to 6 hours. (Cook for at least 2 hours if the steak is frozen.)
- Sear and butter baste the porterhouse: When the steak is done cooking sous vide, preheat the pan over medium-high heat. (I preheated my cast iron pan in a 425°F oven for at least 20 minutes, then moved it to the stove top over medium-high heat.) Remove the porterhouse from the vacuum bag and pat dry with paper towels. Add the butter to the pan, and the moment it stops foaming, add the porterhouse. Sear the porterhouse until it is well browned, about 1 minute a side, constantly spooning the melted butter over the top side of the steak to give it even browning. Remove the porterhouse to a cutting board, carve, and serve. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Category: Weeknight Dinner
- Method: Sous Vide
- Cuisine: American