Name: Sous Vide New York Strip Steak
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: New York strip steaks - 2 (12 ounce); Salt and freshly ground black pepper to taste - 2 (12 ounce); Vegetable oil - 1 teaspoon; Butter - 1 tablespoon; Clamshell mushrooms, separated - 1 cup; Salt and freshly ground black pepper to taste - 1 cup; Vegetable oil - 1 teaspoon; Garlic, crushed - 1 clove; Water - 2 tablespoons; Balsamic Vinegar - ½ teaspoon; Cold butter - 1 tablespoon; Salt and freshly ground black pepper to taste - 1 tablespoon

Ingredients for - Sous Vide New York Strip Steak

1. New York strip steaks 2 (12 ounce)

2. Salt and freshly ground black pepper to taste 2 (12 ounce)

3. Vegetable oil 1 teaspoon

4. Butter 1 tablespoon

5. Clamshell mushrooms, separated 1 cup

6. Salt and freshly ground black pepper to taste 1 cup

7. Vegetable oil 1 teaspoon

8. Garlic, crushed 1 clove

9. Water 2 tablespoons

10. Balsamic Vinegar ½ teaspoon

11. Cold butter 1 tablespoon

12. Salt and freshly ground black pepper to taste 1 tablespoon

How to cook deliciously - Sous Vide New York Strip Steak

1 . Stage

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 . Stage

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, 1 minute per side. Transfer steaks to a resealable plastic bag, squeeze out all air, and seal.

3 . Stage

Place plastic bag containing steaks in the Dutch oven, adjusting the heat as necessary to maintain the temperature at 130 degrees F (54 degrees C). Cook for 2 1/2 hours, moving the bag around occasionally and maintaining the temperature.

4 . Stage

While the steaks are cooking, heat 1 tablespoon butter in the skillet over medium-low heat. Add mushrooms; cook, stirring, until mushrooms are soft, 5 minutes. Transfer to a plate and set aside.

5 . Stage

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, 2 minutes per side. Transfer steaks to a plate.

6 . Stage

Stir garlic and reserved mushrooms into skillet, reduce heat to medium, and cook until mushrooms are reheated, 2 minutes. Stir in reserved juices, water, and balsamic vinegar. Remove from heat.

7 . Stage

Stir in 1 tablespoon cold butter until completely melted and incorporated. Season with salt and pepper to taste. Spoon sauce over steaks and serve.