Go Back
–+ servings
Seared porterhouse steak cut into strips.

Sous Vide Florentine Style Porterhouse

Carne Diem Culinary
Bistecca Alla Fiorentina is a famous Tuscan beefsteak dish shared during special occasions. Our Florentine Style Porterhouse uses a sous vide to perfectly cook this elegant steak before being seared in a hot cast iron pan. The result is a simple but elegant steak worth sharing.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 2 hours
Course Main Course
Cuisine Italian
Servings 2
Calories 1016 kcal

Equipment

  • Sous vide
  • Cast Iron Pan

Ingredients
  

  • 1 1.5-3 Inch Thick Porterhouse Steak
  • 2 Sprigs Rosemary
  • 2 Tablespoons Beef Tallow or Avocado Oil or other oil with a high smoke point
  • Salt and Pepper

Instructions
 

  • Pat the steak dry and brush with olive oil.
  • Liberally season both sides of the steak with salt and fresh cracked black pepper. The thicker the steak, the more heavy handed you can be with the salt and pepper. Top with a few sprigs of rosemary.
  • Place in a sous vide or vacuum seal bag and seal.
  • Heat the sous vide water bath to 126 degrees. Sous vide the steak for 2 hours.
  • Remove from the sous vide bag. Heat a cast iron pan with just enough oil or fat to just cover the bottom of the pan. Use an oil with a high smoke temp. Heat over high heat.
  • Sear the steak for 45-90 seconds per side until a nice crust has formed on the outside of the steak. Remove to a cutting board and let rest for about 5 minutes. Cut the steak into slices and serve.

Nutrition

Calories: 1016kcalCarbohydrates: 1gProtein: 94gFat: 68gSaturated Fat: 27gPolyunsaturated Fat: 3gMonounsaturated Fat: 30gCholesterol: 254mgSodium: 245mgPotassium: 1403mgFiber: 1gVitamin A: 3IUVitamin C: 1mgCalcium: 28mgIron: 9mg
Keyword Beef tallow, Cast Iron, Porterhouse, rosemary, Sous vide, steak, Wagyu
Tried this recipe?Let us know how it was!