Hard Dinner

Sous Vide New York Strip Steak

Name: Sous Vide New York Strip Steak
Prep time: 35 min
Cook time: 142 min
Total time: 177 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 2 News York strip steaks , 12 ounce; salt and freshly ground black pepper to taste; 2 teaspoons vegetable oil , divided; 2 tablespoons cold butter , divided; 1 cup clamshell mushrooms , bottoms trimmed and any bunches separated; 1 clove garlic , crushed; 2 tablespoons water; 0.5 teaspoons balsamic vinegar

Total Time

2h 57m

35m prep · 142m cook

Servings

4 people

Rating

—

Difficulty

Hard

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The real advantage to this sous vide steak 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 News York strip steaks , 12 ounce
salt and freshly ground black pepper to taste
2 teaspoons vegetable oil , divided
2 tablespoons cold butter , divided
1 cup clamshell mushrooms , bottoms trimmed and any bunches separated
1 clove garlic , crushed
2 tablespoons water
0.5 teaspoons balsamic vinegar

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 or 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 pepper. Heat 1 teaspoon vegetable oil in a large skillet over high heat. Add steaks and cook until just browned, about 1 minute per side. Transfer steaks to a resealable plastic bag, squeeze out all air, and seal.
3

Place the sealed plastic bag into the Dutch oven, adjusting the heat as necessary to maintain the water temperature at 130 degrees F (54 degrees C). Cook for 2 1/2 hours, moving the bag around occasionally and maintaining the water temperature.
4

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

Remove steaks from the plastic bag (reserving any accumulated juices) and pat dry. Generously season again with salt and pepper. Heat remaining 1 teaspoon vegetable oil in the skillet over high heat. Place steaks in the skillet and cook to form a crust, about 2 minutes per side. Transfer steaks to a plate.
6

Stir garlic and mushrooms into the skillet, reduce the heat to medium, and cook until mushrooms are reheated, about 2 minutes. Stir in reserved steak juices, 2 tablespoons water, and balsamic vinegar. Remove from the heat.
7

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