Porterhouse Steak with Wild Mushroom Rub and Steak Sauce Sous Vide Recipe



- 1 2 inch thickPorterhouseSteak, choice grade or better

- Wild Mushroom Roasted Garlic Rub

- 2-3 tablespoons olive oil, evcp or similar

- as needed Steak Sauce SV, see recipe


1. Preheat the VacMaster SV1 to desired temperature for your finished steak.

2. For Rare 125°F/50°C for up to 3-4 hours, Medium-Rare 130°F/55°C for up to 7-8 hours, Medium 140°F/60°C for up to 7-8 hours.

3. Place the steak into an appropriate sized VacMaster vacuum bag and vacuum seal in a VacMaster suction or chamber machine.

4. Carefully place the vacuum sealed bag in the SV1 for the appropriate time based on your desired temperature.

5. After cooking pull the steak from water bath and remove the steak from the bag.

6. Pat the steak dry with paper towels and season liberally on both sides with the Wild Mushroom Garlic Rub.

7. Preheat a heavy well seasoned cast iron or carbon steel skillet over high heat until it starts to smoke.

8. Swirl the oil into the hot pan and carefully lay the steak into the hot skillet using tongs.

9. After 30-45 seconds or so, flip the steak so that the second side comes into contact with the pan.

10. Let the steak sear until it has developed a nice brown crust about a minute and a half total for both sides.

11. Remove the steak from the pan and serve immediately with the Steak sauce SV.

Steak Sauce


- 1 whole white onion, vidalia or similar , grilled

- 6 large garlic cloves, grilled

- 1 large jalapeno chile, optional , grilled

- 1 cup ketchup

- 1 large lemon, juiced

- 1/4 cup apple cider vinegar, raw

- 1/4 cup Worcestershire Sauce

- 2 tablespoons marmite

- 2-3 tablespoons maple sugar

- 6 tablespoons wild mushroom roasted garlic spice blend


1. Preheat the VacMaster SV1, SV5 or SV10 to 85C/185F

2. In suitable sized VacMaster bag combine the chopped grilled onion, gilled jalapeño, grilled garlic cloves and the rest of the ingredients

3. Using a VacMaster chamber machine vacuum seal the sauce.

4. Gently add the bag to the water bath of the SV unit.

5. Cook the sauce for 2 hours.

6. Carefully remove the sauce from the circulator bath and pour the hot sauce into a high speed bar blender or food processor and puree until smooth.

7. Pour the pureed sauce through a mesh strainer {that has been placed into a large bowl} to catch any remaining solids using a spoon or spatula to press the sauce through.

8. Let the steak sauce cool before transferring to an airtight container and into the fridge.

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