Gallery: Steakcraft: Harold Moore's Sous Vide Porterhouse at Commerce

The Commerce Porterhouse for Two ($124)
The Commerce Porterhouse for Two ($124)
Hash brown potatoes, creamed spinach, homemade steak sauce.
The raw steaks
The raw steaks
USDA Prime Angus beef, dry aged for 40 days, a little longer than most steaks we've featured before.
Salt
Salt
Moore liberally sprinkles on kosher salt.
Secret seasoning
Secret seasoning
Next, a secret rub. The chef wouldn't divulge the exact ingredients, but it had a bouillon-like flavor.
Down pat
Down pat
The rub is patted into the meat.
Duck fat
Duck fat
A generous dollop of duck fat goes on top.
Thyme
Thyme
A sprig of thyme comes next.
Bone paper
Bone paper
Moore uses a special paper to wrap the bone, which can have sharp edges that would tear the plastic.
In the bag
In the bag
The steak is ready for vacuum packing.
Into the bag
Into the bag
The steaks are placed in plastic bags.
Vacuum sealer
Vacuum sealer
A vacuum sealer sucks all the air out of the bag, increasing the surface contact between meat and the water in the sous vide circulator.
Sealed
Sealed
Once sealed, it's ready for the first stage of cooking.
The regulator
The regulator
The sous vide circulator can be set to precise temperatures, which are controlled by this regulator.
Immersion
Immersion
The steaks take a dive.
Cooking
Cooking
Commerce serves their steak at "140° or so," which translates to medium rare / medium.
Finished
Finished
After 45 to 60 minutes, the steak is cooked through. A probe thermometer confirms the meat's internal temperature.
Opening the bag
Opening the bag
Once cooked, the steak is removed from the bag.
Ready for searing
Ready for searing
Now that the steak has reached its desired internal temperature, it can be seared quickly.
Drying the steak
Drying the steak
The steak must be dried well before searing.
Searing
Searing
The steak is seared on the griddle.
Smoking
Smoking
The griddle quickly sears the beef.
Searing the sides
Searing the sides
Both sides of the steak are bronzed on the griddle.
Separating the meat from the bone
Separating the meat from the bone
The filet and strip loin are removed from the bone.
The separated porterhouse
The separated porterhouse
Ready for slicing.
Slicing
Slicing
The steak is sliced for the table.
Plating
Plating
The steak is arranged on the plate.
Onions
Onions
Cippolini onions join the steak.
Butter
Butter
A shine of melted butter comes next.
Ready for the table
Ready for the table
The steak is served with hash browns, creamed spinach, and a housemade steak sauce.
Steak on the table
Steak on the table
Dinner for two
Dinner for two