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Porterhouse Sous Vide

I love gadgets. If it can help in the kitchen, I'm interested. I recently got a sous vide cooker. For those who don't know, it is a French way of cooking food in a vacuum bag. The bag is placed in a warm water bath, and the machine circulates warm water around the food. The beauty of this way of cooking, is nothing gets overcooked. Whatever the temperature the cooker is set to, the food can't cook past it.
This is a great way to prepare a steak, without constantly having to monitor your food. After a couple of hours in a water bath, the meat just needs a quick trip to a hot cast iron pan, or grill, to form a nice crust. The inside will be the perfect temperature.
 Tonight I chose a two pound porterhouse for dinner. Begin by seasoning your steak with your favorite seasoning. I chose steak seasoning from the St. Augustine Spice and Tea Exchange, a great place to get spices. You can also use salt and pepper if you like. Next, place the steak in a vacuum bag and seal.



Next, preheat the water bath to the temperature you want your steak to be when finished. I like my steak medium rare, so the cooker is set to 128.5 degrees  Then set the timer for three hours.
 When the timer goes off, remove the steak from the water and remove from bag. Allow to rest a few minutes while your grill or cast iron pan gets up to temperature. If using a cast iron skillet, preheat it over a medium flame. Next add a pat of butter or one teaspoon of olive oil. Add the steak and allow to cook about one minute each side. Spoon a little of the pan drippings over the steak. Remove when you have a nice crust on each side.  If using a grill, heat it to high temperature, and again, cook on each side  about a minute.  Remove, slice, and enjoy the best steak you have ever eaten.

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