Step 1

Preheat the sous vide machine: Add water to the sous vide container or a large pot, set the Sous Vide Precision Cooker to (135°F/57°C) for medium-rare doneness. If you’d like to cook it less, see the guide in the post.

Step 2

Season the steak: Rub the steak with 1/2 tablespoon oil on all sides.

Step 3

Season both sides with salt and pepper.

Step 4

Sous vide the steak: Add the seasoned porterhouse steak to a zip-lock bag together with optional herbs.

Step 5

Seal all but one corner of the bag, and slowly place it into a container with cold water. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag.

Step 6

Place the bag into the water bath in the sous vide container. Make sure it is fully submerged.

Step 7

When the timer goes off, remove the bag from the water bath and transfer it to the fridge or an ice bath. Let it chill for about 10 minutes.

Step 8

Sear the steak: Remove the steak from the bag and wipe off the moisture with paper towels (Make sure the surface of the steak is completely dry before searing).

Step 9

Season with more salt and pepper if necessary.

Step 10

Place the cast-iron skillet on medium-high heat. Add the remaining olive oil. When very hot, add the minced garlic and steak and sear about 1 minute per side.

Step 11

Cut the meat away from the bone and slice across the grain into strips. Then serve with potatoes and veggies.