52.94°C (127.3° F)
Temperature
Sous vide time
4
People
Serves
Easy
Difficulty
Ingredients
Asparagus
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Salt and Pepper
Steak
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24oz Beef Porterhouse
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Salt and Pepper
-
Butter
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Garlic
Potatoes
-
Chili flake
-
Salt and Pepper
Comments
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Directions
Main directions
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Salt your steak and place in a vacuum sealed bag
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Place in water bath at 127.3 degrees Fahrenheit for 2.5-3.5 hours.
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Remove and let stand out of the bag for 5 minutes while you heat a cast iron pan over medium-high heat.
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Add oil to the pan and wait for smoke. Place the steak in the pan and sear for 1-2 minutes. Add butter and garlic to the pan. Flip the steak and baste the steak with the garlic butter for 1 minute. Remove from heat.
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Remove from heat and let rest 2-3 minutes. Cut the tenderloin and striploin off the bone and slice 1/2 inch pieces. Arrange along the bone for presentation.
Potatoes
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Slice long “fingers” and arrange on a baking sheet.
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Season with olive oil, salt, and pepper.
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Bake for 20 minutes at 400F. Flip and bake for another 17-20 minutes.
Asparagus
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Season with salt, pepper and a pinch of chili flakes
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Bake in the oven on top of the potatoes for the final 17-20 minutes of the potatoes.