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

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
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.