Rib-Eye Steak with Mushroom Risotto

Preheat your sous vide machine to 132 degrees F (56 degrees C) by following the manufacturer's guidelines. This will ensure a precise temperature for cooking your steaks.

Next, sprinkle both sides of the steak with salt and pepper to add flavor. Place the seasoned steaks in a vacuum-seal bag or heavy-duty freezer bag and seal it tightly. Submerge the sealed bag into a water bath, where it will be cooked for 2 hours.

Once the cooking time is up, carefully remove the steaks from their bag and place them on a paper towel-lined plate. Gently pat both sides of the steaks dry to remove excess moisture.

In a large skillet, heat about 2 tablespoons of canola oil over medium-high heat until it starts to smoke. Add the steaks and cook for about 90 seconds on each side, flipping them frequently to achieve a nice brown color. Transfer the cooked steaks to a plate and let them rest for 10 minutes before slicing thinly against the grain.

In another pan, heat about 2 tablespoons of olive oil over medium-high heat. Add the white and cremini mushrooms to the pan and cook until they're soft, about 3 minutes. Transfer the cooked mushrooms and their liquid to a bowl.

In the same saucepan, heat about 1 tablespoon of olive oil over medium-low heat. Add the shallots and garlic to the pan and cook, stirring constantly, until they're tender, about 3 minutes. Add cooked rice to the pan and increase the heat to medium. Cook and stir until the rice is pale golden with nearly translucent edges, about 3-4 minutes.

Pour some wine into the rice mixture and cook, stirring constantly, until it's fully absorbed, about 6 minutes. Add 1/2 cup of chicken broth and stir until it's absorbed, about 3 minutes. Gradually add the remaining 1/2 cup of broth, stirring continuously until the liquid is absorbed and the rice is tender yet firm to the bite, about 15-20 minutes more.

Once the risotto is cooked, remove it from heat. Stir in the cooked mushrooms with their liquid, butter, chives, sea salt, and freshly ground pepper. Serve the risotto with strips of steak on the side.