24oz Sous Vide Porterhouse w/ Potatoes & Asparagus

52.94°C (127.3° F)
Temperature
Sous vide time
4 People
Serves
Easy
Difficulty

Ingredients

Asparagus

  • Salt and Pepper

Steak

  • 24oz Beef Porterhouse
  • Salt and Pepper
  • Butter
  • Garlic

Potatoes

  • Chili flake
  • Salt and Pepper

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Directions

Main directions

  1. Salt your steak and place in a vacuum sealed bag
  2. Place in water bath at 127.3 degrees Fahrenheit for 2.5-3.5 hours.
  3. Remove and let stand out of the bag for 5 minutes while you heat a cast iron pan over medium-high heat.
  4. 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.
  5. 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

  1. Slice long “fingers” and arrange on a baking sheet.
  2. Season with olive oil, salt, and pepper.
  3. Bake for 20 minutes at 400F. Flip and bake for another 17-20 minutes.

Asparagus

  1. Season with salt, pepper and a pinch of chili flakes
  2. Bake in the oven on top of the potatoes for the final 17-20 minutes of the potatoes.

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