Sous Vide New York Strip Steak

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Description

The real advantage to this technique is the fact that you’re guaranteeing a perfect medium-rare. If you’ve never had any luck getting large, expensive hunks of steak cooked to your idea of perfection, then this is the way to go.

Ingredients

  • 2 (12 ounce) New York strip steaks
  • salt and freshly ground black pepper to taste
  • 1 teaspoon vegetable oil
  • 1 tablespoon butter
  • 1 cup clamshell mushrooms, separated
  • salt and freshly ground black pepper to taste
  • 1 teaspoon vegetable oil
  • 1 clove garlic, crushed
  • 2 tablespoons water
  • ½ teaspoon balsamic vinegar
  • 1 tablespoon cold butter
  • salt and freshly ground black pepper to taste

Instructions

  1. Fill a large Dutch oven about 2/3 full with water. Bring water to 130 degrees F (54 degrees C) over medium heat. Attach a candy/oil thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature.
  2. Generously season steaks with salt and black pepper. Heat vegetable oil in a large skillet over high heat. Place steaks in skillet and cook until just browned
  3. 1 minute per side. Transfer steaks to a resealable plastic bag
  4. squeeze out all air
  5. and seal.
  6. Place plastic bag containing steaks in the Dutch oven
  7. adjusting the heat as necessary to maintain the temperature at 130 degrees F (54 degrees C). Cook for 2 1/2 hours
  8. moving the bag around occasionally and maintaining the temperature.
  9. While the steaks are cooking
  10. heat 1 tablespoon butter in the skillet over medium-low heat. Add mushrooms; cook
  11. stirring
  12. until mushrooms are soft
  13. 5 minutes. Transfer to a plate and set aside.
  14. Remove steaks from plastic bag (reserving any accumulated juices) and pat dry. Generously season with salt and pepper. Heat 1 teaspoon vegetable oil in the skillet over high heat. Place steaks in skillet and cook to form a crust
  15. 2 minutes per side. Transfer steaks to a plate.
  16. Stir garlic and reserved mushrooms into skillet
  17. reduce heat to medium
  18. and cook until mushrooms are reheated
  19. 2 minutes. Stir in reserved juices
  20. water
  21. and balsamic vinegar. Remove from heat.
  22. Stir in 1 tablespoon cold butter until completely melted and incorporated. Season with salt and pepper to taste. Spoon sauce over steaks and serve.

Prep Time: 10 mins

Cook Time: 2 hrs 45 mins

Total Time: 2 hrs 55 mins

Servings: 2

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