Sous Vide Porterhouse

[DivotMaker]

I wasn't a huge fan of sous vide steaks.  I had been doing them 2 1/2 hours at 129, but didn't like the texture, so hadn't done one in awhile.  I changed my technique, on a big Porterhouse from Sam's.  I went 2 hours at 128, then gave a sear on the NexGrill sear burner.  Wow.  The texture was much better, perfectly medium-rare throughout, and tasted great!  I will do more, like this, to confirm this is the magic formula!

 

[NDKoze]

Looks awesome Tony!

 

[SmokinSusie-Q]

I wasn't a huge fan of sous vide steaks.  I had been doing them 2 1/2 hours at 129, but didn't like the texture, so hadn't done one in awhile.  I changed my technique, on a big Porterhouse from Sam's.  I went 2 hours at 128, then gave a sear on the NexGrill sear burner.  Wow.  The texture was much better, perfectly medium-rare throughout, and tasted great!  I will do more, like this, to confirm this is the magic formula!

This is close to what I've tried with steaks.  What was your prep like?  I recently went to Costco to get some bone-in rib roasts but they didn't have bone in.  I was told they only had bone-in around holidays!  I decided to get a couple of their really thick boneless rib steaks.  Hope to try them soon. 

 

[BedouinBob]

Nice Tony! I haven't gotten an Anova yet but it's on my list.... 

 

[DivotMaker]

This is close to what I've tried with steaks.  What was your prep like?  I recently went to Costco to get some bone-in rib roasts but they didn't have bone in.  I was told they only had bone-in around holidays!  I decided to get a couple of their really thick boneless rib steaks.  Hope to try them soon.

Prep was a simple coating of Jim Baldridge's Secret Seasoning (my go-to beef seasoning, period), and seal in a FoodSaver bag.  When they come out of the bath, you pat them dry with paper towels, give a light coat of olive oil and a little more rub, then sear.  Simple, but very good!

 

[RG 2.0]

That did it, I'm having steaks tonight! LOL!!

Looks awesome Tony!