Porterhouse Steak
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Porterhouse and T-bone steaks contain a large section of strip and a smaller section of tenderloin. Since both sides must be cooked together, it's better to select a temperature and time based on the side you like to eat better. For me, I'll optimize cooking time and temperature for the strip. It means my tenderloin comes out slightly more cooked than I generally prefer, but the insulating bone helps it stay plenty moist and juicy.Very Rare to Rare: 120°F / 49°C to 128°F / 53°C;1 to 2 1/2 hoursMedium-rare: 129°F / 54°C to 134°F / 57°C;1 to 4 hours*Medium: 135°F / 57°C to 144°F / 62°C;1 to 4 hoursMedium-well: 145°F / 63°C to 155°F / 68°C; 1 to 3 1/2 hoursWell done: 156°F / 69°C and up; 1 to 3 hours *2 1/2 hours max if under 130°F / 54°C
Ingredients
Instructions
Step 1 Pre-heat your Precision Cooker to the desired final temperature according to the chart in the Anova app. Allow the water bath to come to temperature before adding your steak.
Step 2 If you're planning on cooking and eating them immediately, season generously with salt and pepper then slide it into a vacuum sealing or heavy-duty zipper-lock plastic bag. If sealing now to freeze or cook for later, omit the salt and pepper (it will get added later on).
Step 3 If using aromatics like thyme or rosemary sprigs, add a few to the bag now, distributing them evenly on both sides of the steak.
Step 4 Seal the bag either using a vacuum sealer or if using a zipper-lock bag, by using the water displacement method.
Step 5 Drop the bag in the water bath, making sure not to block the intake our output sections of your precision cooker. If properly sealed, the steak should sink. Cook according to the desired time and temp.
