Sous Vide Porterhouse: From Kitchen Klutz to Steak Sizzle Master in One Easy Recipe!

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Tired of spending time and effort to make the perfect porterhouse steak, only to have it ruined by overcooking? This sous vide porterhouse steak recipe ensures you never have to feel that pain again!

Cooking steak sous vide is one of the best ways to ensure you get a steak that is ALWAYS cooked to perfection, even if you got caught up in that last season of RHBO.

The porterhouse has the best of both worlds – the flavor of a NY strip and the tenderness of a filet mignon all wrapped up in one cut.


  • 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.



  • 1 porterhouse steak
  • 1-2 teaspoons salt depending on size
  • ¼ teaspoon black pepper
  • 1 tablespoon avocado oil for searing
  • 2 tablespoons butter for basting
  • 2 garlic cloves


  1. Heat a sous vide water bath to 130°F.
  2. Season the steak with the salt and pepper and place in a vacuum seal bag.
  3. Place in the water bath and cook for 3 hours.
  4. Remove the steak from the bag and pat very dry with paper towels.
  5. Heat a skillet on high heat and add the avocado oil.
  6. Brown the steak for 60 seconds on one side and flip over.
  7. 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.
  8. Remove from heat and serve with remaining melted butter and garlic in the pan.

Expert Tips

  • 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.


Serving: 6ounces | Calories: 545kcal | Carbohydrates: 1g | Protein: 36g | Fat: 44g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Trans Fat: 0.5g | Cholesterol: 125mg | Sodium: 1345mg | Potassium: 544mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 351IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 4mg

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About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

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