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2013_steak_creaft_bag12.jpgThe monster porterhouse steak at Commerce is cooked sous vide, then seared on a griddle. Nick Solares goes into the kitchen with chef Harold Moore for a close look at this somewhat unusual steak preparation. The 40-day aged meat goes into the bag with a big pat of duck fat, a few sprigs of thyme, and a secret rub that has a "bouillon-like flavor." [SENY]


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