Ingredients
- Servings: 2
- 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
- 1/2 teaspoon balsamic vinegar
- 1 tablespoon cold butter
- salt and freshly ground black pepper to taste
Recipe
-
Preparation Time: 10 mins
Cook Time: 2 hrs 45 mins
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- stir in 1 tablespoon cold butter until completely melted and incorporated. season with salt and pepper to taste. spoon sauce over steaks and serve.
Ready Time: 2 hrs 55 mins
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