Cooking porterhouse steak sous vide makes the meat tender and delightful.
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5 from 3 votes

PORTERHOUSE STEAK

This sous vide porterhouse steak recipe will make the most tender and flavorful steaks you’ve ever tasted. So good with browned butter and crisped herbs, then flame touched on the grill.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 647kcal
Author: Scott G

Ingredients

  • 2 TBSP Organic Butter
  • 2 Bay Leaves
  • 8 Sprigs Fresh Thyme divided
  • 1 Sprig Fresh Rosemary split in half
  • 2 Porterhouse Steaks 1″ thick. I used Prime cut for this recipe for maximum tenderness
  • Kosher Salt
  • Cracker Pepper

Instructions

  • Add water to a large pot and insert your sous vide. Set the temperature to 126 degrees.
  • In a small sauce pan, melt the butter. As the butter is melting, add in the bay leaves, thyme and rosemary.
  • Brown the butter over medium heat for about 3 minutes. Be careful to just brown the butter and not burn it. Medium to medium low heat will prevent burning along with some good stirring. Taste the butter before adding to the sous vide bag to ensure that the butter is not burnt. If it burns, start again.
  • When the butter is browned, set aside to cool.
  • Season the porterhouse steaks with a good coating of salt and fresh cracked pepper. See the image above for how it should look on both sides.
  • Add the steaks to their own gallon sized ziplock bags. Split the herbs evenly between the two steaks. Pour the brown butter evenly between the two steaks. Remove as much air from the bags as possible without stressing too much about it.
  • Add the steaks into the sous vide bath, separating the steaks so that the water will circulate around the bags. Allow to cook for 1 hour. If your steaks are thinner than 1″, reduce the cook time. If they are thicker than 1″, increase the cook time. The rule of thumb is if you double the thickness, you should quadruple the cook time. I specifically requested 1″ cut porterhouse steaks to keep things simple.
  • When there is 10 minutes left to go, turn on the grill. I use a gas grill so I just turn it on. If you are using charcoal, go ahead and start way in advance. You want a REALLY HOT grill grate.
  • After the hour, remove the steaks from the bag. Place on a tray that will capture the juices- remember that the steak is cooked now, so those juices will be delicious on the steak after it is flame grilled.
  • Place the steak on the grill for about 15 seconds, then rotate 90 degrees. Let it sit for 15 seconds to get some great grill marks and searing. Flip and repeat.
  • Add back onto the the tray and spoon the juices over the top.
  • Serve hot and happy eating this wonderful steak recipe.

Notes

Special Equipment: For this recipe you will need a sous vide immersion circulator. If you do not have one, you can see how to sous vide without an immersion circulator here.
 
I use ziplock bags for my sous vide. I have a vacuum sealer, but I find that it is just a pain to use most days. I’m sure that you can find food safe bags for heating as well, I just don’t have any of them. If you find some, place a link in the comments please!
 
The portion size is set to 4 due to the size of porterhouse steaks. Some people can finish one themselves, but 2 steaks with a side of veggies should serve 4 people easily.

Nutrition

Calories: 647kcal