Porterhouse Steak is a show-stopping beef cut with meat from the strip loin on one side, and tenderloin on the other. Cooked sous vide to guarantee the perfect centre, then basted with a housemade umami butter featuring the quintessential flavours of miso paste, mushroom powder, garlic, parmesan, anchovy and tomato paste. Perfect for sharing, the steak is carved off the bone and reassembled for an impressive and memorable presentation.
Ingredients
Here are the following ingredients:
Umami Butter
- 8 oz (250 g) salted butter, room temperature
- 1 cup (250 mL) white miso paste
- ½ cup (125 mL) grated Parmesan cheese, about 2 oz (60 g)
- ¼ cup (60 mL) dried mushroom powder, such as porcini
- ¼ cup (60 mL) minced garlic
- ¼ cup (60 mL) anchovy paste
- ¼ cup (60 mL) tomato paste
- 8 Porterhouse Steaks, about 1¼ lb (675 g) each and 1½-inch (4 cm) thick
Service
- Kosher salt
- Freshly ground black pepper
- 2 cups (500 mL) canola oil
- Sea salt flakes
Preparation
- Umami Butter: Beat butter with miso, Parmesan, mushroom powder, garlic, anchovy paste and tomato paste until smooth and well combined.
- Sous Vide Porterhouse: Set up a water bath for sous vide and preheat to 130°F (54.5°C) for medium-rare or 140°F (60°C) for medium according to manufacturer’s directions. Place each steak in a bag for sous vide (vacuum, sealable freezer or reusable silicone).
- Add 2 tbsp (30 mL) Umami Butter to each steak bag. Remove as much air as possible and vacuum- or manually-seal.
- Immerse bags in preheated water bath and secure it to the side of the pot with a clip, keeping the top of the bags above the surface of the water. Cook sous vide for 2 hours.
- Remove bags from water bath and plunge into a sink or bowl of ice water. Cool beef, replenishing ice water as necessary, until cold. Refrigerate sealed bags for up to one day.
- Just before service: Remove steaks from bags and pat dry; discard liquid.
Service
- Season steak with salt and pepper. Heat 2 tbsp (30 mL) oil in a cast iron skillet set over medium-high heat. Sear steak on both sides.
- Add 2 tbsp (30 mL) Umami Butter. Cook, basting with fat, until steak is evenly browned and cooked to preferred doneness. Remove from pan and let rest for 5 minutes.
- Carve steak by removing strip loin and tenderloin sections from bone; slice across the grain. Reassemble steak on serving platter. Sprinkle with sea salt flakes.
Chef's Tip
Serve with classic steakhouse sides such as mashed potatoes, Parmesan fries, loaded baked potato, twice baked potato, sweet potato casserole, sautéed mushrooms, creamed spinach, onion rings, grilled asparagus, roasted Brussels sprouts or green beans. Add a tangy Horseradish Blue Cheese Sauce: Mix 2 cups (500 mL) sour cream with 1½ cups (375 mL) crumbled blue cheese, ½ cup (125 mL) horseradish, ½ cup (125 mL) mayonnaise, ¼ cup (60 mL) finely chopped chives, 1 tsp (5 mL) salt and ½ tsp (2 mL) pepper. Yield: 4 cups (1 L)
Beef Cuts
Short Loin
Porterhouse Steak
