Sous Vide Porterhouse: From Kitchen Klutz To Steak Sizzle Master In One Easy Recipe!

WHY THIS RECIPE WORKS

Cooking the steak sous vide ensures it is cooked at the right temperature, eliminating the risk of over or under cooked meat.
Cooking the steak for 3 hours allows it time to get ultra soft and tender, without compromising on flavor.
Basting with fresh garlic and butter at the end gives the steak a nice buttery flavor without risk of the butter burning.
The steak is seared quickly at very high heat to allow it to form a nice crust of flavor on the outside.
You can easily make the steak in advance, then sear it when you’re ready to serve.

Heat a sous vide water bath to 130°F.
Season the steak with the salt and pepper and place in a vacuum seal bag.
Place in the water bath and cook for 3 hours.
Remove the steak from the bag and pat very dry with paper towels.
Heat a skillet on high heat and add the avocado oil.
Brown the steak for 60 seconds on one side and flip over.
Add the butter and garlic to the pan and brown the other side for 60 seconds, using a spoon to baste the top side with excess butter while the other side browns.
Remove from heat and serve with remaining melted butter and garlic in the pan.

Make sure the skillet is searing hot before adding the steak to ensure it gets a browned crust quickly.
Don’t add the butter and garlic until the end to ensure they don’t burn while basting.
Adjust the temperature to your preference based on the chart provided in the instructions in the post above.
Make sure you pat the steak as dry as you can before adding it to the skillet to help the crust form faster.
You can cook the steak straight from frozen – just add 30 minutes to the cook time.
If not serving it right away, place the steaks in an ice bath for 15-20 minutes when you remove the bags from the sous vide water bath (do not open the bag – keep the steaks sealed in the bag). Follow storage instructions above.