Porterhouse Steak

Ingredients for 0

• 20oz Porterhouse Steak

• (2) garlic clove, crushed with knife

• Rosemary sprigs

• Thyme sprigs

• Coarse sea salt

• Black Pepper

• (1) garlic clove, minced

• (1) shallot, minced

• (1) C red wine

• (1) C beef stock

• (1/2) C butter, divided

• (2) T oil, high smoke point

Directions

• Step 1

  Remove the steak from the refrigerator to bring to room temp for 30 minutes.

• Step 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.

• Step 3

  Pat the steak dry. Salt all sides generously, and then pepper to taste.

• Step 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.

• 

  Step 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. Cook for 2 hours, or your desired length of time.

• Finishing Steps

• Step 0

  Preheat a cast iron or heavy bottom non-stick fry pan for 5 minutes prior to removing the steak from the sous vide.

• Step 1

  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.

• Step 2

  Add (2) T of oil to the pan and preheat until glistening, about 20 seconds if the pan is preheated. Gently place the steak in the pan and sear on each side for 30-60 seconds. 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. Remove the steak to a cutting board and cover with foil to rest.

• Step 3

  Make the pan sauce. 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. Add the liquid from the sous vide bags, and minced garlic and shallot, and bring to a simmer. Reduce by half.

• Step 4

  Add the beef stock, and (2) T butter. Whisk until combined, and reduce by half. Salt and pepper to taste.

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