Ingredients
- 2 (12-14 oz) NY Strip Steaks
- 1 teaspoon grape seed oil , or vegetable oil
- 2 tablespoons butter, divided
- handful of trimmed mushrooms
- salt and freshly ground black pepper to taste
- 1 clove garlic
- 1/2 teaspoon balsamic vinegar
Instructions
Step 1
Generously season the NY Strip Steaks with salt and pepper. Add 1 teaspoon grape seed oil in a pan over high heat, sear the steaks for 1 minute per side. Remove and cool them. Put them in a zip lock bag, suck out the air, zip it.
Step 2
Put a pot of water on lowest heat, hold water steady at 130F. Place a wood board at the bottom. Submerge steaks in the water for 2 1/2 hours.
Step 3
Add a handful of trimmed mushrooms and 1 tbsp butter in the same pan over med low heat. Add a little salt. Saute for about 5 minutes. Remove and reserve.
Step 4
After the steaks submerging, transfer them to a plate, pat dry. Season with salt. Reserve the juice in the bag.
Step 5
Put the same pan on high heat, pre-heat well. Add a little olive oil, Sear the steaks for 2 minutes per side. Remove and set aside.
Step 6
Return mushrooms back to the pan, add 1 clove garlic. Saute for a few minute on medium heat. Add the reserved steak juice, a splash of water and 1/2 teaspoon balsamic vinegar. Saute for a few seconds. Add another 1 tablespoons butter and some salt. Cook until the butter is melted.
Step 7
Transfer the steaks on a plate, topped with the mushrooms.
