This sous vide porterhouse steak recipe deserves a round of applause!! It was recently featured in Oregon Home Magazine — they came over to snap pics of this steak dish served with sous vide potatoes and sous vide asparagus. I’m so excited for you to try it for yourself!
Ingredients for Sous Vide Porterhouse Steak
For this simple but delicious recipe, you’ll need a Porterhouse steak (about 1.5 inches – 2 inches thick, 1.5 lbs) and seasonings: garlic, rosemary, olive oil, butter, salt, pepper.
How To Sous Vide Porterhouse
Are you ready for all the deliciousness???
Step 1. Preheat sous vide machine to 130ºF.
See notes at the end of this post about choosing the right time and temperature for sous vide steaks. I’ve cooked porterhouse at sous vide temperatures of 130-138 and had delicious results. There’s a steak chart below and everything to make it easy to pick the right temp for you!
Step 2. Season steaks for sous vide cooking.
While the sous vide bath preheats, season steaks with salt and pepper, then top with rosemary.
Step 3. Vacuum seal steak and sous vide it.
Vacuum-seal steak (or put it in a ziploc bag) with seasonings including rosemary sprig and sous vide for 3 hours at 130ºF.
Step 4. Remove steak from sous vide water and dry.
When done, remove steak from the hot water. Shock the steak in ice water to stop the cooking process, then remove steak from the bag.
Discard herbs (or keep them – I love to fry up the herbs with the steak!) and pat the steak dry to remove extra moisture before searing.
Step 5. Finish sous vide porterhouse in a cast iron skillet.
Heat a large cast iron skillet to medium-high. Add olive oil and butter. When the butter melts, add the steak to the pan.
Add garlic, and continue moving the garlic around the pan while the steak cooks, so it doesn’t burn. You can use a spoon to do this and put the garlic butter on top of the steaks as the steak cooks.
Sear the steak quickly until browned on each side – about 20-30 seconds. Then use tongs to sear the edges for a few seconds to get a perfect crust all over. Transfer to a cutting board and let the steak rest for 10 minutes before serving.
Why Porterhouse?
Porterhouse steaks look similar to T-Bone steaks, except they’re cut from the rear end of the short loin i.e. where the tenderloin and top loin meet. That means you get two of the best cuts of steak in one: New York Strip steak and a tender chunk of filet mignon. It’s the best of both worlds in one beefy cut.
See how to make sous vide NY strip steak.
Cooking Chart
Cooking at 130ºF is ideal for rare steak. My favorite duration is at least 2.5 hours, which makes the meat exquisitely tender. You can also sous vide frozen steak if need be. Just add on 1 hour to the cook time.
Need a full meal? Check out these pasta side dishes that will pair perfectly with your porterhouse!
Once you get going with sous vide cooking, you’ll wonder: why go out when you can enjoy a delicious sous vide steak at home? Here’s a new one to try: sous vide boneless ribeye with mayo sear — it’ll one-up anything you could order in. The mayo sear leaves this steak with a tasty crust as well as extra flavor and juiciness you’ll love. This recipe cooks up in two and a half hours in the sous vide water bath, and I have a video tutorial up on the youtube channel.
Time to get cookin’!
Find new ways to enjoy your favorite food with sous vide cooking. Get inspired with my new book – The Home Chef’s Sous Vide Cookbook.
Find me on Instagram to see my latest sous vide cooks @sipbitego. See my latest sous vide recipe videos on the Sip Bite Go channel.
The Perfect Sous Vide Setup
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I’m here to help you put together delicious meals, right at home. If you have any questions, drop them in the comments.
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Chat soon – Jenna
See more sous vide recipes…
Sous Vide Porterhouse Steak Recipe | Sip Bite Go
Video
Ingredients
- 1 Porterhouse steak about 1 ½- 2” thick, 1.5 lb
- ½ tsp salt
- ¼ tsp pepper
- 1 sprig rosemary
- ½ tbsp olive oil
- 1 tbsp butter
- ½ tbsp garlic
Instructions
- Preheat sous vide machine to 130ºF.
- While the sous vide bath preheats, season steaks with salt, pepper, then top with rosemary.
- Vacuum-seal steak (or put it in a ziploc bag) with seasonings including rosemary sprig and sous vide for 3 hours at 130ºF. Note: you can sous vide anywhere between 1-4 hours, the longer you cook the steak, the more tender it will become.
- When done, remove steak from the hot water. Shock the steak in ice water to stop the cooking process, then remove steak from the bag. Discard herbs (or keep them – I love to fry up the herbs with the steak!) and pat the steak dry to remove extra moisture before searing.
- Finish sous vide porterhouse in a cast iron skillet. Heat a large cast iron skillet to medium-high. Add olive oil and butter. When the butter melts, add the steak to the pan. Add garlic, and continue moving the garlic around the pan while the steak cooks, so it doesn’t burn. You can use a spoon to do this and put the garlic butter on top of the steaks as the steak cooks. Sear the steak quickly until browned on each side – about 20-30 seconds. Then use tongs to sear the edges for a few seconds to get a perfect crust all over. Transfer to a cutting board and let it cool for 10 minutes before serving.
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