Sous Vide NY Strip with Mushroom Pan Sauce

Name: Sous Vide NY Strip with Mushroom Pan Sauce
Prep time: 10 min
Cook time: 2 h 45 min
Total time: 2 h 55 min
Yield: 2 servings
Cuisine: American
Ingredients: 0.5 tsp Balsamic Vinegar; 1 dash Black Pepper; 2 tbsp Butter; 1 whole Garlic; 1 cup Mushrooms; 24 oz Ribeye Steak; 2 tsp Vegetable Oil; 2 tbsp Water

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Low-Sodium Gluten-Free Halal 🕌Comfort-Food Anabolic Diet

Sous Vide NY Strip with Mushroom Pan Sauce delivers a tender, consistently medium-rare steak with a crackling sear on the outside. A quick skillet sauce of buttery clamshell mushrooms, garlic, and a hint of balsamic rounds out the rich, beefy flavor. Serve it for an elegant dinner at home or a special weekend meal when you want steakhouse results.

Prep10 mins
Cook2 hrs 45 mins
Serves2
DifficultyMedium

1

Fill a large Dutch oven about two-thirds full with water. Warm the water over medium heat to 130 degrees F (54 degrees C). Clip a candy or oil thermometer to the side of the Dutch oven to monitor and keep the temperature steady.
2

Season the steaks generously with salt and pepper. Heat 1 teaspoon vegetable oil in a large skillet over high heat. Add the steaks and sear until just browned, about 1 minute per side. Move the steaks to a resealable plastic bag, press out all the air, and seal.
3

Set the sealed plastic bag in the Dutch oven, adjusting the heat as needed to keep the water at 130 degrees F (54 degrees C). Cook for 2 1/2 hours, occasionally shifting the bag and maintaining the temperature.
4

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

Remove the steaks from the plastic bag (saving any juices) and pat them dry. Season generously again with salt and pepper. Heat the remaining 1 teaspoon vegetable oil in the skillet over high heat. Put the steaks in the skillet and sear to form a crust, about 2 minutes per side. Transfer the steaks to a plate.
6

Stir the garlic and mushrooms into the skillet, lower the heat to medium, and cook until the mushrooms are warmed through, about 2 minutes. Stir in the reserved steak juices, 2 tablespoons water, and the balsamic vinegar. Take the skillet off the heat.
7

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