Porterhouse Steak 101

Carlene Thomas RDN
Carlene Thomas RDN
November 1, 2021
So you bought a porterhouse steak—now what?! Since this cut actually contains two sections (a strip and a tenderloin) it can be tricky to cook properly using traditional methods. Instead, use the Anova Precision Oven’s sous vide mode with 100% steam for perfect porterhouse steaks, every time. The settings for this recipe are for a medium-rare cook. To cook to rare, decrease the probe temperature to 120°F (49°C).
Serves
2
Prep Time
00:30
Cook Time
01:20
Porterhouse Steak 101
5 (2)
3468
Ingredients
1 (1 1/2-inch-thick)
porterhouse steak
1.5 tsp
kosher salt
Freshly ground black pepper
2 tsp
neutral oil
1 Tbsp
unsalted butter
1 sprig
fresh rosemary
1 sprig
fresh thyme
Steps

1. Rest at Room Temperature

Remove the steak from the fridge and let warm up for 30 minutes.
Rest at Room Temperature

2. Preheat the Oven

Rack
Sous Vide Mode: On
Steam: 100%
Temp: 135°F
Heat: Rear

3. Season

Season the steak on both sides with salt and pepper. Place on a rimmed sheet pan. Insert the probe into the center of the strip side of the steak, being careful not to touch the bone.
Season

4. Cook

Rack
Transfer to the oven, attach the probe, and cook until the probe reaches its target temperature, 1 to 1 1/2 hours.
Sous Vide Mode: On
Steam: 100%
Temp: 135°F
Heat: Rear
125°F Probe Target

5. Dry

Remove the steak from the oven, remove the probe, and pat very dry with paper towels. Meanwhile, heat the oil in a cast iron skillet over high heat.
Dry

6. Sear

When the oil just begins to smoke, add the steak and sear on each side for 30 seconds. Flip and add the butter, rosemary, and thyme. Continue to sear for 30 seconds, basting with butter. Flip and sear, continuing to baste, for a final 30 seconds. Transfer to a cutting board.
Sear

7. Slice and Serve

Carve both sides of the steak from the bone, and then slice into thin pieces against the grain. Serve.
Slice and Serve
© 2013 - 2022 Anova Applied Electronics, Inc.