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    Home » Recipes » Sous Vide » Sous Vide Steak » Sous Vide Porterhouse Steak — SO Juicy!!

    Sous Vide Porterhouse Steak — SO Juicy!!

    Published: Dec 26, 2020 · Modified: Jun 7, 2021 by Jenna Passaro · This post may contain affiliate links.

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    sous vide porterhouse steak collage with text overlay

    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!

    This sous vide porterhouse steak recipe calls for a 1.5 LB porterhouse that’s about 2 inches thick — it’s a good size for two people to share.  

    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.

    Friendly reminder: don’t leave sous vide steaks in store bought packaging. It’s best to remove them, season them, then repackage steaks for sous vide cooking. You never know if there are other things in the package from the store, and you definitely want to add seasonings for the cook. 

    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.

    I see 50% steak and 50% the outline of Italy in this picture… am I right??

    The Perfect Sous Vide Setup

    Everyday I’m asked, “what do you need to sous vide food?”. Here’s my answer.

    1. A sous vide machine.
      Option 1: “stick” models like the Joule, Anova, or Instant Pot Slim.
      Option 2: “multipot” models like the SousPreme or InstantPot Duo Evo Plus.
    2. Sous vide container.
      If using a sous vide “stick” model, you need something to hold the water the food cooks in, like a bucket or stockpot.
    3. Bags to cook sous vide food.
      Keep it simple and sous vide in ziplock gallon bags, or get fancy like me with a vacuum sealer setup.
    4. Nice-to-have accessories for sous vide cooking.
      – Sous vide weights to hold down food that floats.
      – Mini mason jars for desserts and sous vide egg bites.
      – Cast iron skillet to sear sous vide steaks to finish them.
    5. My sous vide cookbook with 100+ recipes.
    fork stabbing sous vide porterhouse steak with plate on a tablecloth

    Sous Vide Porterhouse Steak Recipe | Sip Bite Go

    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 my easy sous vide steak dish with sous vide potatoes and sous vide asparagus. I’m so excited for you to try it for yourself!
    5 from 1 vote
    Print Pin Rate
    Course: Dinner, Main Course, Main Dish
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 2 hours 30 minutes
    Finishing time: 10 minutes
    Total Time: 2 hours 50 minutes
    Servings: 2 people
    Calories: 463kcal
    Author: Jenna Passaro

    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.

    Video

    Notes

    See the recipe: https://sipbitego.com/sous-vide-porterhouse-steak
    See the recipe step-by-step video on Sip Bite Go Youtube!

    Nutrition

    Calories: 463kcal | Carbohydrates: 1g | Protein: 35g | Fat: 34g | Saturated Fat: 14g | Cholesterol: 110mg | Sodium: 724mg | Potassium: 525mg | Sugar: 1g | Vitamin A: 177IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 3mg
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    jenna passaro food blogger from Portland Oregon

    Hey, I’m Jenna Passaro.

    I develop easy recipes that can transform your kitchen into a restaurant – and you into a true home chef.

      

    Where to start?

    Learn the secrets to smoking tasty Traeger recipes and making pizza at home. And cook amazing tri tip steak dinners.

    Or, fall in love with something new to cook with your air fryer, pellet smoker, BBQ grill, sous vide cooker, and more…

    You’ll notice, I kind of geek out over new cooking trends and tools!

    Instagram me @sipbitego & chef hubs @handmodelpatrick

    My story. Growing up, I didn’t learn to cook.

    (I was actually banned from cooking for years)

    And then in my 20’s I didn’t have to cook because my job as an event planner involved a lot of travel and it was easier to eat out. At the time, I was 100% positive that restaurant food would always taste better than cooking at home, and there was nothing I could do about it.

    Until I fell in love with a chef. He would come over and cook me delicious meals right in my own kitchen. My mind was blown.

    Since then, I’ve been on a mission to figure out easy ways to make restaurant style food at home and share it here on Sip Bite Go.

    Love to eat out and travel? I can totally relate. See my guide on where to eat in Portland, OR.

    jenna passaro the home chef's sous vide cookbook

    Never in a million years did I imagine I’d ditch the 9-5 lifestyle in my late 20’s, move across the country on a whim, start a new life, start a food blog, and write a book.

    But here I am!

    See my book on Amazon: The Home Chef’s Sous Vide Cookbook.

     

       

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