Porterhouse Steak
Ingredients:
1 Steak per person
2 Cloves of garlic
1 Sprig rosemary
1 Sprig thyme
Salt & pepper
Bag all the ingredients, vacuum seal & Sous vide at 129°F/54°C for 4 hours.
Remove from the bag, dry & rest for 10 minutes.
Pan fry in a very hot pan with a little olive oil or great on the bbq!
Brown very quickly so that the internal temperature doesn’t increase & overcook your steak.
Rest before serving with mash potatoes, or polenta fries.