Skip to main content

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.

Comments

Popular posts from this blog

Grilled Pork Chops

One of the most common questions I get asked when doing recipe demos, is "how to you get your pork so juicy and tender." My response is always the same, don't over cook it. I was raised that pork must be cooked well done. This resulted in a dry, leathery end product, that needs a chainsaw to cut, and tastes like shoe leather. Several years ago the government lowered the recommended internal temperature for pork to 145 degrees followed by a three minute rest time.
For pork chops we all want those beautiful grill marks that give the meat that great charred taste. To get the marks you need high heat, but you don't want to cook at a high temperature. You will dry out the chops. I cook on both sides of my grill, high heat to seal and char the meat then low indirect heat to finish the cooking. Start on the hot side preheated to about 425 degrees to get the perfect grill marks, then move to the other side, with the burner turned off, and let the indirect heat from the hot …

Butternut Squash Lasagna

The holidays are a difficult time if you are dieting. My wife saw a recipe for a low-carb lasagna in a magazine, and asked me to make it. I read it and thought, it just wasn't lasagna. I went through the pantry looking for ingredients that would create a healthy and delicious meal.
There are two ways to make the noodles. You can slice them by hand, or you can do it the way I do, with a vegetable sheet cutter on my KitchenAid mixer. Once you get the hang of using the sheeter, it's a breeze to slice long ribbons of vegetables that can be sliced to your desired length.



Ingredients:
8 to 12 sheets or slices of butternut squash
2 cups fresh spinach
1 can spaghetti sauce
1 can diced tomatoes
4 cups fat free mozzarella shredded cheese
1 pound ground turkey breast
1 teaspoon Italian seasoning
1 teaspoon minced garlic
1/2 cup diced black olives
1 cup finely diced butternut squash
1 teaspoon olive oil
cooking spray

 Begin by cutting your "noodles". Next in a preheated pan, ad…

Quick Breakfast Egg and Bacon Biscuits

I belong to several cast iron groups. About once a month someone posts a picture of a small 3 inch Lodge pan and jokes about what can you cook in it.


This is one of the ways I use these great pans. Each pan will hold one extra large egg. I usually scramble them for convenience. Begin by preheating your pans in an oven set to 195 degrees. I do mine in a small toaster oven with a convection setting. While the pans are preheating, scramble the eggs. Carefully remove pans from oven and give them a quick shot of cooking spray. Divide eggs equally between the pans and return to the oven.



Allow the eggs to bake 10 to 12 minutes, until the centers are firm, and reach a safe temperature of 165 degrees. Remove from oven and allow to cool a few minutes. You should see the eggs start to pull away from the sides of the pan. Carefully remove them from the pans, they should pop right out.



Slice some prebaked biscuits, or English muffins, and add the eggs to the bottoms. We usually have a pack of m…