Cooking a porterhouse steak using the sous vide method is an excellent way to ensure that this impressive cut of meat is cooked to perfection, retaining its tenderness and flavor. Here’s a detailed recipe to guide you through the process.

Ingredients:

• 1 porterhouse steak (1.5 to 2 inches thick)
• Salt (preferably kosher or sea salt)
• Freshly ground black pepper
• Optional aromatics: garlic cloves, fresh herbs (like thyme or rosemary), butter

Equipment:

• Sous vide immersion circulator
• Large pot or container for the water bath
• Vacuum sealer bags or heavy-duty resealable plastic bags
• Cast iron skillet or grill for searing
• Tongs
• Instant-read thermometer (optional)

Instructions:

Step 1: Prepare the Sous Vide Bath

1. Set Up the Water Bath: Fill a large pot or container with water and attach your sous vide immersion circulator. Set the temperature based on your desired doneness:

   • Rare: 120°F (49°C)
   • Medium Rare: 129°F (54°C)
   • Medium: 135°F (57°C)
   • Medium Well: 145°F (63°C)
   • Well Done: 156°F (69°C)

   Preheat the water to your desired temperature.

Step 2: Season the Steak

2. Season the Steak: Generously season both sides of the porterhouse steak with salt and freshly ground black pepper. For added flavor, you can also add crushed garlic cloves and fresh herbs directly to the bag.

Step 3: Bag the Steak

3. Vacuum Seal or Bag the Steak: Place the seasoned steak into a vacuum seal bag, ensuring it is laid flat. If using a resealable bag, employ the water displacement method to remove air:
   • Submerge the bag slowly in water, allowing the pressure of the water to push air out.
   • Seal the bag just above the waterline.

Step 4: Cook the Steak

4. Sous Vide Cooking: Place the bag in the preheated water bath, ensuring it is fully submerged. Cook for 1.5 to 4 hours. The steak can stay in the water bath for longer without overcooking, thanks to the sous vide method.

Step 5: Sear the Steak

5. Prepare to Sear: Once the cooking time is up, remove the steak from the bag and pat it dry with paper towels. This step is essential for achieving a good sear.

6. Heat the Skillet: Preheat a cast iron skillet or grill over high heat. Add a little oil with a high smoke point (like canola or vegetable oil).

7. Sear the Steak: Once the skillet is hot, add the steak. Sear for 2-3 minutes on each side until a nice crust forms. You can add butter and herbs during the last 30 seconds for enhanced flavor.

Step 6: Rest and Serve

8. Rest the Steak: Let the steak rest for a few minutes after searing. This helps redistribute the juices.

9. Slice and Serve: Slice the porterhouse steak against the grain for maximum tenderness. Serve and enjoy your perfectly cooked steak!

Tips:

• Flavor Variations: Consider experimenting with different seasonings or marinades before sealing the steak.
• Finishing Touches: Serve with a sauce, such as chimichurri, béarnaise, or a simple compound butter to elevate the dish.
• Leftovers: If you have any leftovers, they can be stored in the refrigerator for up to 3 days. Reheat gently using sous vide or a skillet.

Enjoy your sous vide porterhouse steak—a delicious and impressive meal perfect for special occasions or a luxurious dinner!