Sous Vide Porterhouse with Spanish Piquillo Pepper Salad

By: Meredith Deeds

A Wagyu Porterhouse steak is a thing of beauty, and you don’t want to take any chances when it comes to getting it cooked just right. Cooking sous vide allows you to control the exact temperature and doneness of a steak, ensuring your steak is perfect every time. Applying the smoky, Spanish-inspired spice rub after the steak has been sous vide, but before it’s been browned, allows for maximum flavor. 

A simple, piquillo pepper salad with a sherry vinegar dressing, is the wonderful foil to the tender steak, cutting through the richness with its garlicky sherry vinaigrette. Jarred or canned piquillo peppers can be found in many grocery stores, or easily ordered online. They have a distinctive flavor, with a hint of sweetness, but no heat. If they are unavailable, roasted red peppers can be substituted. 

Ingredients

Steak

  • 1 SRF American Wagyu Porterhouse Buy Now
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic, peeled and sliced
  • 1 tablespoon Spanish smoked paprika
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon cayenne
  • 1 tablespoon grapeseed oil
  • Flaky salt

Peppers

  • 12 oz jarred or canned red piquillo peppers, drained (roasted red peppers can be substituted)
  • 2 tablespoons Spanish extra-virgin olive oil
  • 2 tablespoons Sherry vinegar
  • 1 clove garlic, grated
  • 1/2 teaspoon kosher salt

Steak

Preheat a sous vide cooker to desired final temperature (see Doneness Chart) according to manufacturer’s directions. Season steaks generously with salt and pepper. Place in sous vide bags along with garlic, evenly distributed. Vacuum and seal bags and place in water bath for 1 to 1 1/2 hours. If you don’t own a vacuum sealer, place the steak in a large ziplock bag, removing as much air as possible. Using one or two clips, secure the top (ziplock) of the bag to the side of sous vide container, making sure the steak is completely submerged in the water.
In a small bowl, combine the smoked paprika, sugar, 1/2 teaspoon salt, 1/4 teaspoon pepper, oregano and cayenne.
Remove steak from plastic bag, discard garlic and pat dry. Coat both sides of the steak with the spice rub.
Heat the grapeseed oil in a large, cast-iron skillet over high heat, until the oil is almost smoking. Add the steak to the skillet and cook, turning every 30 seconds, until the steak is well-browned, but the spice rub is not burned, about 2 to 3 minutes total. The steak can also be cooked on a grill, directly over high heat, turning every 30 seconds, until the steak is well-browned, but the spice rub is not burned, about 2 to 3 minutes total.
Carve steak off bones, then cut into 1/2-inch slices. Sprinkle with flaky salt.
Rare sous vide steak (120°F): Your meat is very red.
Medium-rare (129°F): Your steak is still red, but meat is firmer with a nice bite.
Medium sous vide steak (135°F): Your steak is a pink throughout.
Over 135°F is not recommended for this steak

Peppers

Cut peppers into thin strips. In a medium bowl, whisk together olive oil, vinegar, garlic and 1/2 teaspoon salt. Add the peppers and toss to coat. Let marinate for at least 30 minutes before serving.