Sous Vide Porterhouse

[David Parrish]

Starting a new thread because I forget where I promised DWCowles I'd post the results of my porterhouse cook. Here's the recipe.

1) Covered the 2+ lb porterhouse with a mix of kosher salt, black pepper, thyme, rosemary, basil, oregano, red chili pepper, garlic, onion, mustard seed, and red bell pepper. All of that but the kosher salt came out of a bottle called "Full Circle Organic Grilling Spices". It's great on beef, and I can only find it at one grocery store close to our vacay home on the coast.
2) Threw all that in a bag with EVOO and vacuumed it with my Food Saver
3) Threw the bag in the hot tub at 126 F for 4 hours. I would recommend 1.5 hours min. I forget who suggested 126 F but I think that's my new preferred hot tub temp for steaks.
4) When we were ready to eat I patted it dry and coated it with Ghee.
5) Seared for about 3 minutes on the Slow 'N Sear flipping every 30 seconds.

Turned out excellent. The steak was very tender and flavorful, but surprisingly we had to add salt at the table.

One minor complaint... This steak didn't have the same charcoal grilled flavor I've come to know and love with my tried and true front sear method. And it wasn't any more tender than my typical method either. All in all, it was a great steak but nothing I can't beat using just my grill. Pics!

[David Parrish]

OK found a pic online. This is good stuff!

[Jerod Broussard]

I have read that if you place butter in the bag, much of the seasonings will go in that and not flavor the steak much. Not sure about oil.

I don't do ribeyes or any other steak that is plenty tender on the grill. No need. But things like sirloin tip roasts do very well.

[David Parrish]

The herbs were definitely in the background, which was perfect. I've been using EVOO based on a Chef Steps recipe. Where have you read about butter?

[Jerod Broussard]

The 6.5 lb book I got for Christmas entitled, "The Food Lab." Cooler cooking section...

[David Parrish]

Roger that. I'll look it up. Thanks

[Jerod Broussard]

David Parrish page 392, aromatics effect titled "Fats and Aromatics"

[David Parrish]

Thanks!

[Huskee]

OK found it online. This is good stuff!

I noticed this shaker comes in a grinder, which I love. I also noticed based on its ingredients it would make an excellent chicken and pork seasoning (which I think would suit me better than on steak, merely personal preference) so I registered and was going to buy one.

It appears they only ship it to Texas. And now they have my phone number, address, and email because I had to register first to find this out. Dirty devils. So I tried a quick Google search and found another retailer that offers what appears to be the identical blend in a different looking package. Out of stock.

I'm giving up easy.

[David Parrish]

That stinks Huskee. It makes no sense they would only ship to Texas. Sounds shady. I'll delete the link.

The wife reminded me that I wouldn't be able to find my own blank without her help and to tell you folks this seasoning can also be found at Lowe's grocery stores for folks that have one close by.

[jecucolo]

Maybe one of your Texas buds will comp you a bottle for all your great help!

[Huskee]

Excellent idea jecucolo! Jerod Broussard Ernest Lol, j/k j/k

[Ernest]

If you want the smokey char sear over wood. And if it took you that long to sear, your fire wasn't hot Enough.
I think you're looking at the sv the Wrong way.
You've eliminated temp control. Let's face it, a grill will not get you that 126 without effort on your part. Plus you can leave it in the hot tub time machine until you're ready to eat. Try that on the grill.
Now, the smokey part is what needs figuring out.

[Ernest]

Oh you Know what David Parrish I've never been a fan of smoke on my steak. So that little time spent over hot coals gives me just enough grill flavor. That's probably why I prefer this method.

[David Parrish]

Ernest it's not smoke flavor the steak was missing. I don't really like smoke on my steaks. It was charcoal grilled flavor. The fire was plenty hot, just look at the exterior and the wall to wall red. It wasn't over the heat the whole 3 minutes. I would sear 30 seconds, move to the indirect side, let flames die down, flip and sear another 30 seconds.

The steak was very good, it just wasn't anything better than what I make without the SV. SV so far seems like an unnecessary step. I will keep trying

[Huskee]

That's an incredible looking steak. If you served that to me I wouldn't care if it were made on the grill or in the toaster! #steakenvy

[Danjohnston949]

David Parrish, Huskee, and The Rest! I'd Chomp Down on That Sucker in a New York Minute! Eat Well and Prosper!
From Fargo ND. Dan

[Brian/S]

I've discovered the same thing with cooking steak SV.... it's not any better than if I cooked it on the grill however, there are a few things that I enjoy with cooking a steak SV vs. grill method. SV temps are very precise and I don't have to babysit the huge hunk of meat like I do with grilling. I like my steaks thick but, my wife likes them thin. I can toss one in for her, and one for me and not have to worry about timing them both just right. They both come out at the same temp. Cooking SV also allows me to go off and do other things while the meat is cooking to an extremely precise temp. I agree that there is a distinct flavor added to the meat when grilling, so that I do miss. I've also discovered by trial & error that adding extra fat to the bag washes away any aromatics that have been added. This includes butter and oil, so I don't add fat anymore. I do with fish but, not any other meats. There is a loss of salt when the meat comes out of the bag. Not sure why that is. Perhaps it has something to do with oxygen... don't know but, I add more salt and pepper when I finish the meat with a good sear. I find that this method seasons and flavors perfectly. I have to admit that the meat is very tender with a perfect crust when it hits the table. Will SV replace my grill when cooking steaks? Certainly not! But I will t say that cooking SV has it's advantages. It's not for everything but it sure beats the heck out of standing out in the cold

[David Parrish]

All excellent points! I think you're right on the money.

[Ernest]

SV can not replace grilling. But it is a very reliable arsenal to have. I did a bunch of burgers once finished with a quick grill sear. Guaranteed uniform doneness and all served hot at the same time.

Brian/S I still dry brine my SV steaks. Try that to remedy the salt loss. And applying any rub to SV meat is pretty much a waste, even pepper.