Sous Vide Porterhouse Steak

A Porterhouse Steak Sous Vide and then seared on a Weber Kettle

Ingredients:

1 1.5" Porterhouse steak
2 TBSP Joseph-Que Craft Rubs Dom's Magic Dust ( or an all-purpose or steak seasoning)
1 Vacuum seal bag
1/4 cup of melted unsalted butter

Instructions:
Season all sides of porterhouse steak and insert in vacuum seal bag. (If you dont have a vacuum sealing machine you can use a ziploc bag and use a water displacement method to remove the air from the bag, essentially submerging protein in bag up to seal line and then seal bag) Vacuum seal steak in bag. Turn immersion circulator on and set to 135°. Submerge vacuum sealed steak in 135° water bath and allow to cook for 2hrs. Remove steak from bath and place in ice bath (bowl with 50/50 ratio of cold water and ice). This will allow you to get a better crust and not over cook the steak. Open package and pat steak dry with paper towel and if needed reapply seasoning to outside of steak. Get grill hot and setup for direct cooking. Sear steak let rest and enjoy.

Joseph-Que Craft Rubs "Dom's Magic Dust" can be purchased at
http://www.josephque.com
Partner BBQ site
http://www.artisansmoker.com

Видео Sous Vide Porterhouse Steak канала Joseph-Que Craft Rubs