Sous Vide Porterhouse Steak


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 Oreg ...

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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.
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Precision® Cookers

Edge-to-edge perfection. No skill required.

Ingredients for 4

  • 1 porterhouse steak, 2

  • 2 tablespoons kosher salt

  • 1 stick butter at room temp


  • Step 1

    Set your Anova Sous Vide Precision Cooker to 129ºF / 53.9ºC

  • Step 2

    Season all sides and edges of steak. Place in a resealable ziplock or vacuum bag.

  • Step 3

    Place in water bath and sous vide for 4 hours.

    • Finishing Steps

    • Step 0

      Set pan over medium-high heat. Add stick of butter to pan.

    • Step 1

      Remove steak from water bath, remove from bag and thoroughly pat dry.

    • Step 2

      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.

    • Step 3

      Remove from pan. Spoon some of the butter from the pan over steak. Season with salt.

    • Step 4

      Slice, and serve!

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129 F / 53.9 C Recipe Temp
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