Post#109 » by ReasonablySober » Sun May 9, 2021 10:45 pm
Been using sous vide for years but it never really ceases to amaze me. I ordered a 2.5-3.0 lb porterhouse from the butcher, but when I got there it was 4.8 lbs and he was like lol sorry! Most obnoxious piece of meat I'd ever seen. I bought it anyway, and hoped some additional guests would show up instead of just my parents and grandmother. I cooked it at 129 degrees for a little over three hours. Took it out, had no idea if it would be done or how it would turn out. Got a grill and and cast iron pan insanely hot, added olive oil, some garlic cloves, and stems of rosemary, thyme, and basil. About three minutes a side, basting it in the herb oil and butter the whole time. Took it off once the crust was there, carved the sucker, and goddamn it was perfect. Between that, loaded twice baked potatoes, fresh bread, and a pomegranate salad it was just about the best meal I've ever made.