Porterhouse- Sous Vide & Sear/ Grill
Split down the middle by a T-shaped bone, the porterhouse marries a firm but flavorful NY Strip with a tenderloin steak. It is a glorious combination, but one that requires some care in preparation, since the NY Strip and Tenderloin usually cook very differently from one another.
In this simple preparation, you let the sous vide do all the hard work. Guaranteeing a tender bite and perfect pink from bone to edge. Finishing on a flaming hot grill lends a bit of char to the proceedings.
Preparation:
With a sharp knife, deeply score the NY Strip fat-cap edge of your thawed Porterhouse (this will help make it a little more tender when you do your finishing sear).
Rub Porterhouse all over with a bit of olive oil and season both sides and edges with salt and pepper (or the rub of your choosing).
Place in a sous vide water bath at 125-130F (depending on your preferred doneness— remember that you’re going to sear at the end, which will increase the internal temperature) for 2-4 hours.
Get your grill flaming hot (you can also finish in a skillet on the stovetop)- sear the fat cap edge of the NY Strip for 1-2 minutes, flip to the tenderloin side for no more than 30 seconds, then sear each flat side of the steak for 2 minutes each.
Remove from grill, throw on a pat of butter, tent in foil, and let rest for 5-10 minutes.
To serve: slice each steak from the bone and cut into thin slices, against the grain.