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.