Sous Vide Porterhouse Steak, butter basted in a forged iron pan. A low-effort dinner for a tremendous minimize of beef. I cooked it straight from the freezer, however you do not have to – this recipe works with a contemporary or frozen steak.
Leap to:
Sous vide from the freezer is changing into my favourite “I’m too busy to cook dinner” trick. My [local grocery store] had a sale on Licensed Angus Beef porterhouse a month in the past; they have been so beautiful that I purchased two. One was dinner that night time. The opposite I salted, vacuum sealed, and saved within the freezer for later.
Final Saturday was “later.” I used to be engaged on my weblog redesign all day, and I didn’t have time for an elaborate dinner. At 4 PM I took a break from the keyboard. I crammed my sous vide with water, dropped within the frozen porterhouse, and set the temp to 133°F. Whereas I used to be within the kitchen, I put a couple of russet potatoes within the oven, together with my forged iron skillet, and set them to time bake. 5 minutes, finish to finish, and I used to be again on the web, fixing lacking pages.
At 6:15, my spouse requested if we have been ever having dinner. I dragged my focus away from the laptop computer, stood up, and mentioned dinner is at 6:30. That received me the “fifteen minutes? I’ve heard that one earlier than” look.
I tossed a salad, pulled the potatoes out of the oven, and moved the preheated pan from the oven to the range high. I patted the porterhouse dry whereas a few tablespoons of butter melted within the pan; A fast sear on either side, basting on a regular basis, and the steak was prepared.
Even higher? The feedback on the desk. “Ohh…this steak is so good.” Twenty minutes of lively cooking time and dinner earns raves.
Strive a sous vide porterhouse. You’ll be a hero.
Tools
- Sous vide machine (I take advantage of an [Anova Precision Cooker] and a [Lipavi Sous Vide Tank and rack])
- Vacuum sealer (or a gallon sized zip-top bag with all of the air squeezed out)
- Heavy skillet (I take advantage of a 10-inch or 12-inch [Lodge cast iron skillet])
Components
- 1 thick-cut porterhouse steak (1½ inches thick, about 2 kilos)
- 1½ teaspoons kosher salt
- ½ teaspoon contemporary floor black pepper
- 2 tablespoons of butter
Sous Vide Porterhouse Steak
Sous Vide the porterhouse
Sprinkle the porterhouse with the salt and pepper, put it in a big (gallon) vacuum pouch, and vacuum seal. (The vacuum sealed steak might be refrigerated for as much as 3 days, or frozen for months.) Set the sous vide to 133°F/56°C for medium-rare plus, my most well-liked steak temperature. (Use 125°F/51.5°C for uncommon, 131°F/55°C for medium-rare, 136°F/58°C for medium, 141°F/60.5°C for medium properly.) Drop the porterhouse within the sous vide water and cook dinner for 1 ½ hours to six hours. (Prepare dinner for not less than 2 hours if the steak is frozen.)
Sear and butter baste the porterhouse
When the steak is completed cooking sous vide, preheat the pan over medium-high warmth. (I preheated my forged iron pan in a 425°F oven for not less than 20 minutes, then moved it to the range high over medium-high warmth.) Take away the porterhouse from the vacuum bag and pat dry with paper towels. Add the butter to the pan, and the second it stops foaming, add the porterhouse. Sear the porterhouse till it’s properly browned, about 1 minute a facet, consistently spooning the melted butter excessive facet of the steak to provide it even browning. Take away the porterhouse to a chopping board, carve, and serve. Take pleasure in!
Suggestions for the Finest Sous Vide Porterhouse
Prepare dinner from contemporary or frozen? Each work nice.
The one distinction between cooking a contemporary and frozen steak is time. I give my steak an additional half hour if I’m cooking from frozen, to ensure the steak comes as much as temperature throughout.
How lengthy can I cook dinner sous vide?
The rationale the cooking time is so large – 1.5 hours to six hours – is as a result of we will not overcook a steak sous vide. The water bathtub is the precise temperature we would like, and the steak will sit at that temperature (good medium-rare for me, thanks) endlessly. The one draw back to longer sous vide cooking is ultimately the meat will get delicate. I take advantage of this to my benefit with powerful cuts of meat like my [Sous Vide Chuck Steak (24 hours) recipe]. For tender steaks like porterhouse (which is a New York strip and a tenderloin on the bone), I do not need to go greater than six hours.
That mentioned, one of many huge benefits of sous vide cooking is you possibly can maintain the meat on the proper temperature for hours. If you do not know precisely when dinner goes to be, simply depart the steak within the sous vide water bathtub, and pull it out whenever you want it.
Dry off the meat earlier than searing
Make certain to dry the skin of the steak as a lot as attainable earlier than searing. A moist steak will steam, not brown, till all of the liquid on the skin is boiled away.
Butter baste for even browning
The bone within the porterhouse may end up in uneven browning – one facet of the steak has good contact with the pan, the opposite doesn’t. Use the butter basting to even out the browning, concentrating the butter on the much less browned components of the steak.
Do not sear for too lengthy, and flip usually
I attempt to sear my steak for a minute a facet, and use the basting butter to even out the browning. If you’d like a extra browned crust, hold flipping the steak each minute, consistently basting with the butter.
No sous vide water bathtub? No vacuum sealer?
Strive [the bubba sous vide technique] with zip-top baggage and a beer cooler filled with scorching water. The benefit to a sous vide water circulator is that it is much less work and extra exact, but when you do not have one, you possibly can nonetheless sous vide your steak.
Sous Vide Porterhouse (From Frozen) Recipe
Complete Time: 2 hours 5 minutes
Yield: 2 servings 1x
Description
Sous Vide Porterhouse Steak, butter basted in a forged iron pan, is a low-effort dinner with a tremendous minimize of beef. And, I cooked it straight from the freezer. (However you do not have to, this recipe works with a contemporary or frozen steak).
Impressed by: Jeffrey B. Rogers, Porterhouse Steak Utilizing the Fixed Flip/Sizzling Oil Methodology [youtube.com]
- 1 thick-cut porterhouse steak (1½ inches thick, about 2 kilos)
- 1½ teaspoons kosher salt
- ½ teaspoon contemporary floor black pepper
- 2 tablespoons of butter
Directions
- Sous vide the porterhouse: Sprinkle the porterhouse with the salt and pepper, put it in a big (gallon) vacuum pouch, and vacuum seal. (The vacuum sealed steak might be refrigerated for as much as 3 days, or frozen for months.) Set the sous vide to 133°F/56°C for medium-rare plus, my most well-liked steak temperature. (Use 125°F/51.5°C for uncommon, 131°F/55°C for medium-rare, 136°F/58°C for medium, 141°F/60.5°C for medium properly.) Drop the porterhouse within the sous vide water and cook dinner for 1 ½ hours to six hours. (Prepare dinner for not less than 2 hours if the steak is frozen.)
- Sear and butter baste the porterhouse: When the steak is completed cooking sous vide, preheat the pan over medium-high warmth. (I preheated my forged iron pan in a 425°F oven for not less than 20 minutes, then moved it to the range high over medium-high warmth.) Take away the porterhouse from the vacuum bag and pat dry with paper towels. Add the butter to the pan, and the second it stops foaming, add the porterhouse. Sear the porterhouse till it’s properly browned, about 1 minute a facet, consistently spooning the melted butter excessive facet of the steak to provide it even browning. Take away the porterhouse to a chopping board, carve, and serve. Take pleasure in!
- Prep Time: 5 minutes
- Prepare dinner Time: 2 hours
- Class: Weeknight Dinner
- Methodology: Sous Vide
- Delicacies: American
What do you suppose?
Questions? Different concepts? Go away them within the feedback part beneath.
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