For new years I want to do 4 kilos of poerthouse steak. The idea was to have two 2 kilo pieces, sous vide them till done and then sear on the grill and then cut at the table.
Is that possible with such big pieces or do i need to portion them before the sous vide process.
Just bag each 2kg piece individually, set your water temp for the level of doneness that you want, then cook the steaks for a few hours. The time will be largely dependent on how thick the cuts are, for a large cut like what you are talking about using, Iād guess 3-4 hours.