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Sous Vide Portherouse Finished on Slow 'N Sear

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    Sous Vide Portherouse Finished on Slow 'N Sear

    2" thick, 3.5lb Prime aged porterhouse

    Dry brined and vacuum packed the night before. 2.5 Hours in the bath at 130deg immediately followed by the "cold grate" technique on the Slow 'N Sear. I tried the cold grate in order to avoid excessive flareups that have plagued my inferno searing in the past. There were no flareups this time but I didn't get the level of browning I was hoping for. In the end I finished with a propane torch. Results were excellent but it the steak got slightly above medium rare during the searing process.

    In the end it fed 4 adults and 2 young children.

    Sealed Up:

    Click image for larger version  Name:	IMG_7470.jpg Views:	1 Size:	2.00 MB ID:	362430

    Bathing:
    Click image for larger version  Name:	IMG_7474.jpg Views:	1 Size:	1.87 MB ID:	362431

    Searing:
    Click image for larger version

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ID:	362432

    Finished:
    Click image for larger version  Name:	IMG_7483.jpg Views:	1 Size:	1.94 MB ID:	362428

    Sliced:
    Click image for larger version  Name:	IMG_7485.jpg Views:	1 Size:	1.75 MB ID:	362429

    #2
    Looking wonderful

    Comment


      #3
      That's one serious porterhouse. Nice job.

      Comment


        #4
        Originally posted by Steve B View Post
        That's one serious porterhouse. Nice job.
        When it comes to meat, I'm always serious.

        Comment


        • Steve B
          Steve B commented
          Editing a comment
          I'm the same way. I don't fool around when buying meat.

        #5
        Originally posted by adamjs83 View Post

        Dry brined and vacuum packed the night before. 2.5 Hours in the bath at 130deg immediately followed by the "cold grate" technique on the Slow 'N Sear ... Results were excellent but it the steak got slightly above medium rare during the searing process.
        Shock that thing for 10 minutes in 50-50 solution of ice and water directly after the SV, before applying the the cold grate. You will be able to keep it on the sear for longer without overcooking the center. You will also reduce banding.

        Comment


          #6
          Originally posted by Potkettleblack View Post
          Shock that thing for 10 minutes in 50-50 solution of ice and water directly after the SV, before applying the the cold grate. You will be able to keep it on the sear for longer without overcooking the center. You will also reduce banding.
          I will definitely try that.

          Comment


            #7
            Great steak!

            Comment


              #8
              That may actually be the best way to deal with the uneven characteristics of the loin and tenderloin halves of a porterhouse.

              Comment


                #9
                A job well done.

                Comment

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