Sous Vide New York Strip

Fill a large Dutch oven with water, leaving approximately one-third of the pot empty. Heat the water to 130 degrees F (54 degrees C) over medium heat, utilizing a thermometer to monitor and regulate the temperature.

Next, generously sprinkle steaks with salt and pepper. In a large skillet, heat 1 teaspoon of vegetable oil over high heat until it reaches its smoke point. Add the steaks and cook for approximately 1 minute on each side, until they develop a light brown color. Remove the steaks from the skillet and place them in a resealable plastic bag, ensuring that all air is squeezed out before sealing the bag.

Submerge the sealed plastic bag into the Dutch oven, adjusting the heat as necessary to maintain a consistent water temperature of 130 degrees F (54 degrees C). Allow the steaks to cook for 2 1/2 hours, periodically rotating the bag and maintaining the desired water temperature.

Meanwhile, heat 1 tablespoon of butter in the same skillet over medium-low heat. Add sliced mushrooms and cook, stirring occasionally, until they become soft and tender, approximately 5 minutes. Transfer the mushrooms to a plate and set them aside.

Remove the steaks from the plastic bag, reserving any accumulated juices in the process. Pat the steaks dry with paper towels and generously sprinkle them with salt and pepper once more. In the same skillet, heat the remaining 1 teaspoon of vegetable oil over high heat until it reaches its smoke point. Add the steaks and cook for approximately 2 minutes on each side, until they develop a crust. Transfer the steaks to a plate and set them aside.

In the same skillet, combine minced garlic and mushrooms that were previously cooked. Reduce the heat to medium-low and cook until the mushrooms are reheated, approximately 2 minutes. Stir in the reserved steak juices, 2 tablespoons of water, and balsamic vinegar. Remove the skillet from the heat source.

Stir in the remaining 1 tablespoon of butter until it is completely melted and incorporated into the sauce. Season the sauce with salt and pepper to taste, then spoon it over the steaks. Serve immediately.