# Porterhouse steak 2” **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [November 1, 2017, 4:50am UTC](https://community.anovaculinary.com/t/porterhouse-steak-2/10023 "2017-11-01T04:50:10Z")\ **Posts on this page:** 9\ **Page:** 1
**Author:** ![rizzaleenuy](https://avatars.discourse-cdn.com/v4/letter/r/54ee81/32.png) [@rizzaleenuy](https://community.anovaculinary.com/u/rizzaleenuy)\ **Post date:** [November 1, 2017, 4:50am UTC](https://community.anovaculinary.com/t/porterhouse-steak-2/10023/1 "2017-11-01T04:50:10Z")
Hi, first time to cooked a 2” porterhouse steak. I did it for 2 hours at 135 F. But the meat did not come out as tender as I like. Any suggestions? I bought my steak at a grocery store so I dont know if freshness is factor in this case. Any tips/suggestion is appreciated!!😂 ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/9/94e40934b404e80a5795932134054cab7678b76d.jpeg) ---
**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\ **Post date:** [November 1, 2017, 6:11am UTC](https://community.anovaculinary.com/t/porterhouse-steak-2/10023/2 "2017-11-01T06:11:24Z")
What ‘doneness’ were you aiming for? And what grade was the steak. Freshness wouldn’t be a factor in tenderness, but age of beast might. There really are a lot of variables at play. ---
**Author:** ![rizzaleenuy](https://avatars.discourse-cdn.com/v4/letter/r/54ee81/32.png) [@rizzaleenuy](https://community.anovaculinary.com/u/rizzaleenuy)\ **Post date:** [November 1, 2017, 6:30am UTC](https://community.anovaculinary.com/t/porterhouse-steak-2/10023/3 "2017-11-01T06:30:16Z")
Hi Ember, Medium. Haha so if it’s like frozen for months the meat wont be as tender even if it is cooked throught sous vide? ---
**Author:** ![Brian1](https://avatars.discourse-cdn.com/v4/letter/b/50afbb/32.png) [@Brian1](https://community.anovaculinary.com/u/Brian1)\ **Post date:** [November 1, 2017, 8:58am UTC](https://community.anovaculinary.com/t/porterhouse-steak-2/10023/4 "2017-11-01T08:58:49Z")
Freezing probably would not have too much to do with it. If anything, it probably would have helped with the tenderness sure to the water rupturing cell membranes. As @Ember asked, what grade meat was this? Was it grass fed/free range/commodity-factory farm/etc? The more information you can give about the piece of meat, the more likely it is folks will be able to help you. ---
**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\ **Post date:** [November 1, 2017, 11:36am UTC](https://community.anovaculinary.com/t/porterhouse-steak-2/10023/5 "2017-11-01T11:36:03Z")
When I say age of the beast I mean before it was slaughtered, not after. 🙂 ---
**Author:** ![fischersd](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/fischersd/32/5594_2.png) [@fischersd](https://community.anovaculinary.com/u/fischersd)\ **Post date:** [November 2, 2017, 3:21pm UTC](https://community.anovaculinary.com/t/porterhouse-steak-2/10023/6 "2017-11-02T15:21:48Z")
One thing I’ll throw out there is that 2 hours isn’t long enough for a 2" thick steak. You should look at the time/thickness charts online (the ones on Douglas Baldwin’s site are quite good). I say you normally need to add an hour on top of what’s recommended if you want the sous vide to tenderize your meat (or, hell, maybe double it?) 🙂 Also, if you haven’t read the Food Lab’s sous vide steak guide, you definitely should - gives a very good explanation of the various cooking times and tenderness achieved. I’m actually doing an outside round roast for 3 days at the moment…should be tender as butter (I’m hoping!!) 🙂 ---
**Author:** ![mejakm](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/mejakm/32/6761_2.png) [@mejakm](https://community.anovaculinary.com/u/mejakm)\ **Post date:** [November 2, 2017, 3:50pm UTC](https://community.anovaculinary.com/t/porterhouse-steak-2/10023/7 "2017-11-02T15:50:41Z")
If meat is not aged I think you have to cook it for longer time to get the same tenderness as with aged meat, so that the collagen transforms in gelatin. ---
**Author:** ![rizzaleenuy](https://avatars.discourse-cdn.com/v4/letter/r/54ee81/32.png) [@rizzaleenuy](https://community.anovaculinary.com/u/rizzaleenuy)\ **Post date:** [November 3, 2017, 2:59am UTC](https://community.anovaculinary.com/t/porterhouse-steak-2/10023/8 "2017-11-03T02:59:06Z")
Thanks! I’ll probably try Baldwin’s chart. Hopefully it works. ---
**Author:** ![Islay](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/islay/32/1847_2.png) [@Islay](https://community.anovaculinary.com/u/Islay)\ **Post date:** [November 4, 2017, 8:06am UTC](https://community.anovaculinary.com/t/porterhouse-steak-2/10023/9 "2017-11-04T08:06:19Z")
I always find that if the meat isn’t top quality, it needs a lot longer to get tender. In fact it’s the aspect of sous vide cooking that appeals to me the most. Buying a cheaper cut and getting great results, but with much longer cooking. Experiment and keep notes.