Porterhouse and T-bone steaks contain a large section of strip and a smaller section of tenderloin. Since both sides must be cooked together, it's better to select a temperature and time based on the side you like to eat better. For me, I'll optimize cooking time and temperature for the strip. It means my tenderloin comes out slightly more cooked than I generally prefer, but the insulating bone helps it stay plenty moist and juicy.
Source: https://recipes.anovaculinary.com/recipe/porterhou
Cook Temp/Times
Rare to Rare: 120ºF/49ºC to 128ºF/53ºC; 1-2½ hours
Medium to Rare: 129ºF/54ºC to 134ºF/57ºC; 1-4 hours
Medium: 135ºF/57ºC to 144ºF/53ºC; 1-4 hours
Medium well: 145ºF/49ºC to 155ºF/68ºC; 1-3½ hours
Well: 156ºF/69ºC and up; 1 to 3 hours; 1-3 hours
*2½ hours max if under 130ºF/54ºC
1. Remove the steak from the refrigerator to bring to room temp for 30 minutes.
2. While the steak is coming to room temperature, preheat the sous vide to 124 degrees, or your desired temperature. Keep in mind that the steak will continue to cook slightly during searing at the end.
3. Pat the steak dry. Salt all sides generously, and then pepper to taste.
4. Place the steak into a Glad freezer bag, or vacuum bag, along with one crushed garlic clove, and one sprig of each rosemary and thyme.
5. If using a vacuum bag, seal using the vacuum device and place into the sous vide. If using a freezer bag, place into the sous vide using the displacement method.
6. Cook for 2 hours, or your desired length of time.
Finishing Steps
7. Preheat a cast iron or heavy bottom non-stick fry pan for 5 minutes prior to removing the steak from the sous vide.
8. Remove the steak from the sous vide, and lightly pat with a paper towel. Save the juices from the sous vide bag for use in the pan sauce.
9. Add (2) T of oil to the pan and preheat until glistening, about 20 seconds if the pan is preheated.
10. Gently place the steak in the pan and sear on each side for 30-60 seconds.
11. Add (4) T butter, the other crushed garlic clove, and a few thyme sprigs to the pan, and baste the steak for an additional minute. 12. Remove the steak to a cutting board and cover with foil to rest.
Make the pan sauce.
13. Reduce the heat to low. Deglaze the pan with the red wine, and using a whisk, remove all the fond from the bottom of thr pan. 14. Add the liquid from the sous vide bags, and minced garlic and shallot, and bring to a simmer and reduce by half.
15. Add the beef stock, and (2) T butter. Whisk until combined, and reduce by half.
16. Salt and pepper to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2082g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2166 | ||
Calories from Fat: 1140 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 126.7g | 169 % | |
Saturated Fat 44g | 220 % | |
Monounsaturated Fat 59.9g | ||
Polyunsanturated Fat 9.9g | ||
Cholesterol 362.9mg | 112 % | |
Sodium 3390.6mg | 117 % | |
Potassium 4326.6mg | 114 % | |
Total Carbohydrate 37.7g | 11 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 35.1g | ||
Protein 128.4g | 183 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2166
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