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 [2022] (So Juicy)

Description

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!

Ingredients

Scale

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

Instructions

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.

Notes

None

Category: Beef
Method: Sous Vide
Cuisine: American

Nutrition

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