Porterhouse 4" thick

I would like to cook a 4" thick porterhouse (about 5lbs) sous vide to medium rare. Can anyone advise the time and temperature for this large of a steak? I was planning to finish it in a cast iron pan and slice it up to serve a small group. Any advice is greatly appreciated. Thanks!

Find more posts tagged with

What’s for Dinner

Comments

brian_martin2001

https://www.chefsteps.com/forum/posts/help-3-pound-entrecote

https://www.chefsteps.com/forum/posts/sous-vide-cooking-times

Responses in these threads may assist in what you're trying to do. Good luck!

fisher23

I would consider that a roast, you say medium rare, so what temperature is that to you? What temperature do you want it to be after you finish? Those pieces of information would help us if you would like some assistance with time and temperature. Or you can just use the links that Brian gave you and go by the chart.

Kelly_Carling_313498

I'd like it to be about 130 degrees in the part next to the bone when it's finished. Since it's large at 5lbs, I was thinking 6 or 7 hours, but maybe that is too long. I want a steak-like texture. The whole reason I'm doing a big hunk like this is to save myself time from searing individual steaks.

brian_martin2001

As a porterhouse is a steak, as is classified as a tender cut, you only need to heat it up until the core is the desired temperatures. Check out their cooking times and temps here. They provide a time frame for all of the listed foods. With steaks, however, they are typically dealing with a typical single person steak. They actually made a video where they are using a significantly thicker steak for the purpose of feeding multiple people. I think that will be beneficial to you in coming up with a cooking time. Lets not forget what a porterhouse actually is made of: the tenderloin filet and the new york strip. These are both tender cuts, so you don't need to cook for many many hours, as it will lead to some mushy unpleasnat textures. Good luck.

Kelly_Carling_313498

I've seen the chart and videos. I just would like to have an idea how long 5lbs of meat would take to get to 133 degrees? I'm not a math genius so if anyone could ballpark this figure...

fisher23

I haven't done a porterhouse roast, but I have done ribeye roasts. I usually cook at 57-59° C for 4-5 hours, with yours I would probably go the 5 hours. Just my opinion, I was hoping that someone who has done something similar would respond to your question.

Kelly_Carling_313498

Ok, I'm going to take it out after five hours and take its temperature. I'll report back! It's already going in the sous vide. Looks like it will be an early supper for us.

Kelly_Carling_313498

It was perfect after 5 hours, 131 degrees

Kelly_Carling_313498

Then I deep fried it at 375 degrees for two minutes

Kelly_Carling_313498

fisher23

It looks great..... You did a good job, 5 hours looks just right.

Jack_Mayer_85396

Wow, that sure does look great!

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Nice, Enzo drooled all over my iPad when he saw that bone...