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!
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.
See the recipe: https://sipbitego.com/sous-vide-porterhouse-steakSee the recipe video: https://youtu.be/A_JLjyeVNw8