Porterhouse Steaks

I increased the temperature for these steaks, from 129 to 131, as my family was complaining that my steaks were too rare.

Author

Doug Kinion

Prep Time: 00:05

Recipe Time: 02:31

Temperature : 130F / 54.4C

Ingredients

• Four Porterhouse Steaks
• Four sprigs of Rosemary
• Salt and Pepper

Directions

1. Set your Anova Sous Vide Precision Cooker to 130ºF / 54.4ºC
2. Season steaks with salt and pepper. Add one sprig of Rosemary per steak.
3. Place steaks and Rosemary in separate bags or two steaks per two gallon freezer bag.
4. Cook at 133 degrees for 90 minutes.

Sear

1. Remive steaks from bags. Apply a thin coat of mayonnaise, sear in hot cast iron skillet, until crust forms.
2. Serve hot with sautéed mushrooms.