Porterhouse Steak

Name: Porterhouse Steak
Total time: 60 min
Ingredients: 1 1/2-to 2-pounds / 680 to 900 grams bone-in or 1 to 1 1/2-pounds / 450 to 680 grams) boneless steaks (1 large Porterhouse steak); Kosher salt; freshly ground black pepper; 2 fresh thyme sprigs (optional); 2 fresh rosemary sprigs (optional); -- For Finishing Steps --; 1 tablespoon / 15 ml vegetable, canola, or rice bran oil; 1 tablespoon / 15 ml unsalted butter; 3 to 4 fresh thyme sprigs (optional); 3 to 4 fresh rosemary sprigs (optional); 1 small shallot, sliced (optional); 2 whole cloves garlic, smashed (optional); Coarse sea salt (such as Maldon) to finish

recipes.anovaculinary.com

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...

Keywords

Sous vide
Sousvide
water bath
immersion circulator

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Ingredients

1 1/2-to 2-pounds / 680 to 900 grams bone-in or 1 to 1 1/2-pounds / 450 to 680 grams) boneless steaks (1 large Porterhouse steak)
Kosher salt
freshly ground black pepper
2 fresh thyme sprigs (optional)
2 fresh rosemary sprigs (optional)
-- For Finishing Steps --
1 tablespoon / 15 ml vegetable, canola, or rice bran oil
1 tablespoon / 15 ml unsalted butter
3 to 4 fresh thyme sprigs (optional)
3 to 4 fresh rosemary sprigs (optional)
1 small shallot, sliced (optional)
2 whole cloves garlic, smashed (optional)
Coarse sea salt (such as Maldon) to finish