Why go out to a steakhouse when you can make the best porterhouse at home?
Sous Vide Porterhouse Steak is a no-fail recipe that is extremely simple to prepare. It’s extremely tender, juicy, and flavorful! You’ll never go back once you’ve tried it!
WHAT IS PORTERHOUSE STEAK?
Porterhouse steaks are among the most sought-after cuts of meat. It’s made up of two tender steaks, a filet mignon and a New York strip, joined together by a T-shaped bone (see the picture below).
Porterhouse steaks are considered to be among the highest quality steaks due to their tenderness and flavor, and as a result, they are more expensive than most steak cuts.
There is a small window of perfect doneness when grilling, pan-frying, or baking a porterhouse. If we don’t get there in time, the steak will be dry and chewy.
You’d want to cook an expensive cut like porterhouse to perfection. By using precise temperature control, the sous vide method ensures success and ensures that the steak is not overcooked or undercooked.
Furthermore, it evenly cooks the food from edge to edge. It’s a simple way to prepare porterhouse steak.
Porterhouse steaks resemble T-Bone steaks in appearance, but they are cut from the back end of the short loin, where the tenderloin and top loin meet.
That means you get two of the best steak cuts in one: a New York Strip steak and a tender filet mignon chunk. It combines the best of both worlds in a single beefy cut.
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HOW TO SOUS VIDE PORTERHOUSE STEAK?
- Set the Sous Vide Immersion Circulators to 135°F (57°C) for medium-rare (for other doneness options, see this guide).
- Season the steak with kosher salt and freshly ground black pepper on both sides.
- Put it in a zip-top bag. Using the water displacement technique, seal the bag.
- Cook the steak sous vide by immersing the bag in a warm water bath.
- Remove the bag from the water and place it in an ice bath or the refrigerator when the timer goes off.
- Allow it to cool for about 10 minutes.
- Remove the steak from the bag and grill or sear for 1 minute per side to caramelize the outside. If necessary, add more olive oil, garlic, and seasoning.
- Remove the meat from the bone and cut it into strips across the grain to serve.
PORTERHOUSE STEAK SEASONING
Because porterhouse is a tender cut with a lot of marbling, no marinade is required for this recipe. Simply rub it with olive oil and season with salt and black pepper to taste.
For the best results, season generously before sous vide cooking! You can also include your favorite seasonings, such as Montreal seasoning.
SOUS VIDE PORTERHOUSE STEAK TEMPERATURE:
Set the sous vide temperature to the doneness you desire. I like to cook my porterhouse steak to 135°F/57°C for a tender, juicy porterhouse steak.
If you want to experiment with different levels of doneness, use the chart below:
|Rare||120°F (49°C) to 128°F (53°C)|
|Medium Rare||129°F (54°C) to 135°F (57°C)|
|Medium||136°F (58°C) to 144°F (62°C)|
|Medium-well||145°F (63°C) to 155°F (68°C)|
|Well Done||156°F (69°C) and above|
HOW LONG DO YOU SOUS VIDE PORTERHOUSE?
Porterhouse steak is a tender cut that does not require a long cooking time.
A 1 1/2-inch porterhouse takes about 1 hour to sous vide, and a 2 inch takes 1.5 to 2 hours. It’s fine to leave it in the warm bath for an additional 30-60 minutes.
TIPS FOR THE MOST TENDER AND JUICY PORTERHOUSE STEAK:
- Before sous vide cooking, season generously with salt and pepper. The seasoning will bring out the steak’s natural flavor. If necessary, season again before searing.
- To seal the steak, use ziptop bags. If you don’t have a vacuum sealer, a regular ziptop bag will suffice. Simply seal all but one corner of a ziptop bag with the seasoned porterhouse. Place it slowly in a bowl of cold water, making sure that everything below the zip-line is submerged. Then, seal the remainder of the bag.
- Allow it to cool before searing. It’s best to let the steak cool in the refrigerator or ice bath after sous vide cooking before searing. Then, wipe away any excess moisture, as it prevents proper searing.
Frequently Asked Questions
How long does it take to sous vide a 1 inch steak?
A 1-2 inch thick portion of steak will generally reach the desired internal temperature in about 1 hour. The steak can be fully submerged in the sous vide container for up to 4 hours before any negative effects occur.
How long is too long to sous vide steak?
The initial cooking time can be reduced to 40 minutes for steaks one inch thick or less. For food safety reasons, steaks cooked below 130°F should not be cooked for more than two and a half hours at a time.
How long do you cook a 1 inch porterhouse steak?
Grill for 10-13 minutes for a 1-inch steak and 14-17 minutes for a 12-inch steak, turning about 1 minute before the halfway point. The temperature of the meat should be 130°F on a meat thermometer.
Does thickness matter for sous vide?
In a sous-vide, the time it takes for the core of the food to reach the desired temperature is determined by thickness rather than weight. It will take four times as long to heat all the way through if it is twice as thick.
Foolproof Porterhouse Steak Sous Vide Recipe  (So Juicy)
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour and 15 minutes
- Yield: 4 servings 1x
Why go out to a steakhouse when you can make the best porterhouse at home? Sous Vide Porterhouse Steak is a no-fail recipe that is extremely simple to prepare. It’s extremely tender, juicy, and flavorful! You’ll never go back once you’ve tried it!
- 1 ½ pound porterhouse steak about 1 ½ inch thick
- 1/2 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper or to taste
- 1 tablespoon olive oil divided
- 2 teaspoons minced garlic
- fresh herbs such as thyme or rosemary, optional
- Preheat the sous vide machine: Add water to the sous vide container or a large pot, set the Sous Vide Precision Cooker to (135°F/57°C) for medium-rare doneness. If you’d like to cook it less, see the guide in the post.
- Season the steak by rubbing it all over with 1/2 tablespoon oil.
- Season both sides liberally with salt and pepper.
- Sous vide the steak: Combine the seasoned porterhouse steak and optional herbs in a zip-lock bag.
- Seal the bag except for one corner and slowly place it in a container filled with cold water. Make certain that everything below the zip-line is submerged in water. Then, seal the remainder of the bag.
- Place the bag in the sous vide container’s water bath. Ascertain that it is completely submerged.
- Remove the bag from the water bath and place it in the fridge or an ice bath when the timer goes off. Allow it to cool for about 10 minutes.
- Sear the steak: Remove the steak from the bag and pat dry with paper towels (Make sure the surface of the steak is completely dry before searing).
- If necessary, season with additional salt and pepper.
- Melt the butter in a cast-iron skillet over medium-high heat. Pour in the remaining olive oil. When the pan is very hot, add the minced garlic and the steak and sear for 1 minute per side.
- Remove the meat from the bone and cut it into strips across the grain. Then serve with mashed potatoes and vegetables.
- Category: Beef
- Method: Sous Vide
- Cuisine: American
- Serving Size: 4 servings
- Calories: 463kcal
- Sugar: 1g
- Sodium: 724mg
- Fat: 34g
- Saturated Fat: 14g
- Carbohydrates: 1g
- Protein: 35g
- Cholesterol: 110mg
Keywords: Sous vide porterhouse steak, sous vide steak, sous vide, sous vide porterhouse recipe