Sous Vide Porterhouse Steak

Anova Culinary

This...this is a STEAK! Dry-aged, nearly 2.5 lbs, and 2 inches thick. Cooking this traditionally would make anyone nervous, but not with your Anova Sous Vide Precision Cooker. Perfect steak, time after time. A hot sear in a bubbling butter bath sends this perfectly cooked cut of beef over the top.

Author

Cole Wagoner

Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oregon, to a small town in Alabama. The only thing missing seemed to be the glorious abundance of grub he’d previously enjoyed, which took a bit more of a drive to find in his new neck of the woods. So began Cole’s journey for the perfect kitchen tool companion to help him recreate food experiences from the comfort of his home, while snapping epic food photos along the way, and that journey has ultimately landed him in the Anova Kitchen where he handles all things social media for Anova.

Prep Time: 00:05

Recipe Time: 04:00

Temperature : 129F / 53.9C

Ingredients

Directions

  1. Set your Anova Sous Vide Precision Cooker to 129ºF / 53.9ºC
  2. Season all sides and edges of steak. Place in a resealable ziplock or vacuum bag.
  3. Place in water bath and sous vide for 4 hours.

Finishing Steps

  1. Set pan over medium-high heat. Add stick of butter to pan.
  2. Remove steak from water bath, remove from bag and thoroughly pat dry.
  3. When butter is on verge of smoking, add steak carefully. Control heat to prevent butter from scorching. Baste and sear for 1 minute per side.
  4. Remove from pan. Spoon some of the butter from the pan over steak. Season with salt.
  5. Slice, and serve!