Ingredients
– 2 porterhouse steaks
– 1 cup unsalted butter
– 4 cloves garlic, crushed
– 2 sprigs fresh rosemary
– 2 teaspoons salt
– 1 teaspoon black pepper
– 1 tablespoon olive oil
– 4 cups water
– 1 vacuum-sealable bag
– 1 skillet
Method
1. First, season the porterhouse steaks with salt and black pepper. Make sure to coat them evenly.
2. Next, place the steaks in a vacuum-sealable bag along with the crushed garlic, rosemary, and olive oil. Seal the bag tightly.
3. Prepare a sous vide machine and set the temperature to 54°C (129°F) for medium-rare. Place the bag in the water bath and cook for 2 hours.
4. After cooking, heat a skillet over medium-high heat and melt the butter. Add the steaks to the skillet and baste them with melted butter for about 2 minutes on each side.
5. Finally, remove the steaks from the skillet and let them rest for a few minutes before serving.
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