In this recipe from Chef Bryan Voltaggio, hefty porterhouse steaks are prepared using a two-step process: first, they're slowly cooked at a low temperature in a sous vide immersion circulator, which can be done a day in advance. Then, just before serving, the steaks are briefly seared on a la plancha cast-iron griddle set over an outdoor grill. Crisp-tender vegetables, also prepared on the grill, are served alongside. Round out the meal with baked goat cheese orzo (see related recipe at left).
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