1kg T-bone / 2.2lb Porter House

Hello everyone,

Firstly this is my first post. Love the site (amazing). Thank you for all the great content. I'm from the UK and want to cook some 1kg/2.2lb porter house (T-bone in UK) and would like some guidance as to cooking times and temp for sous vide. I was thinking about 56C (132.8F) for 2-2.5 hours??

I was possibly going to brown in pan first then vac, cook then a quick blast over coals on BBQ before serving??

Look forward to your help.

thank you.

Daniel

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daniel_128897

I forgot to say that the T-Bones are about 1.5 - 2 inches thick

Jack_Mayer_85396

Hi Daniel, welcome to an awesome community! The pros and amateurs (me) here are very accommodating. At 2 inches thick I think you might want to add some time to your SV cook. Check out Douglas Baldwin's (he's here at CS) tables. I don't have link handy at the moment, sorry. The team at CS also recommends a pre-sear on beef. A brief trip in the freezer before searing (10-15 mins) might be advisable as well. Let us know how it turns out!

elviswasjesus

Hi Daniel, it'll take a 2 inch steak about 3hrs 10mins to come to temp in the thickest part. A 1.5inch steak would be done in just under 2hrs. Jack's mention of a pre-freeze is a great idea, Really good insurance against overcooking when pre-searing.

malcolm.mccaffery

Although I'm a huge fan of charcoal BBQ for my tastes I've found finishing in very hot frypan with butter&thyme(or other herbs) or deep fried for 30sec at 200c superior for sous vide steaks, although it's best to try different finishing options for yourself ....

daniel_128897

Thank you everybody, appreciate everyone's input. So to summarize I will do the following:

Chill T-Bones in the freezer for 15 min.

Brown in a pan

Allow to cool and then vac

Sous vide at 56 for 3 hours 10 min

Give them one last sear in pan

Serve

I will let you know how I get on and post pics.

Thank you.

Daniel