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Always Perfect Porterhouse Steak

Name: Always Perfect Porterhouse Steak
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Ingredients: 1 (1 1/2-inch-thick) of porterhouse steak; 1.5 tsp of kosher salt; 0 of Freshly ground black pepper; 2 tsp of neutral oil; 1 Tbsp of unsalted butter; 1 sprig of fresh rosemary; 1 sprig of fresh thyme

Carlene Thomas RDN

September 19, 2023

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

Prep Time

00:30

Cook Time

01:20

4.78 (9)

12507

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

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Steps

1. Rest at Room Temperature

Remove the steak from the fridge and let warm up for 30 minutes.

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.

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.

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.

7. Slice and Serve

Carve both sides of the steak from the bone, and then slice into thin pieces against the grain. Serve.

15 Comments

Nathan Billing

I do a similar reverse sear in my smoker when I can be bothered, but this is an easy fail safe method to get great texture every time. Did a picanha with these settings and salt, pepper, garlic last night- perfect as usual.

6mo

Kel & Sarah

Used this recipe many times for the ribeye and bone in ribeye. It works well for us too. Thanks.

Kel & Sarah

This comment was deleted.

René Lafayette

Have used this recipe with a one rib prime rib. Outstanding!

STEPHANIE POTHIER

Less than 30 min and the temperature is already reached, what should I do?

Anova Culinary

how did it turn out? You can trust the probe! If it says it’s reached temp, it is done!

Ricardo

Thanks for the recipe. Certainly the best steak I ever cooked and one of the bests I ever had

Max Teuber

Good recipe, used it on a 1.1kg dry aged Porterhouse. Handled the seasoning differently due to the substantial dry aging but otherwise followed it precisely. For me personally the internal temps didn't quite work out as well though. Had the probe target set to 51.7 as per recipe, probe properly centered in the striploin. Due to thickness of my cut I ended up searing for 1 minute each side to get a darker crust. To my surprise, the carry over during the searing wasn't very substantial and most parts of the steak came out at 52-53°C at most. Actually looked absolutely perfect for a rare result, but for medium rare I would suggest to Sous Vide it to an internal temp maybe only 1-2°C short of your desired target temperature.

Anova Culinary

great tips!!

John Mac

In other countries (UK, Australia, etc) this is a T bone which has eye fillet on one side and porterhouse aka sirloin on the other.

Andrew Kelly

Evoo only.

Andrew Kelly

Olive oil actually more stable at high heat even though lower smoke point- less free radicals.

Roger Kegg

I did it it worked out great. I used peanut oil.

Bill Hilton

This sounds good and we are doing it as I type, but I would definitely use coconut or avacado oil for the sear, never olive oil for a high heat like searing.

Andrew Kelly

Try it with olive oil. They all taste great, but do a deep dive on high smoke point oils. They break down, carcinogenic.