The real advantage to this sous vide steak technique is the fact that you’re guaranteeing a perfect medium-rare. If you’ve never had any luck getting large, expensive hunks of steak cooked to your idea of perfection, then this is the way to go.
Ingredients
- 2 (12 ounce) New York strip steaks
- salt and freshly ground black pepper to taste
- 2 teaspoons vegetable oil, divided
- 2 tablespoons cold butter, divided
- 1 cup clamshell mushrooms, bottoms trimmed and any bunches separated
- 1 clove garlic, crushed
- 2 tablespoons water
- ½ teaspoon balsamic vinegar
Directions
Step 1
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 or oil thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature.
Step 2
Generously season steaks with salt and pepper. Heat 1 teaspoon vegetable oil in a large skillet over high heat. Add steaks and cook until just browned, about 1 minute per side. Transfer steaks to a resealable plastic bag, squeeze out all air, and seal.
Step 3
Place the sealed plastic bag into the Dutch oven, adjusting the heat as necessary to maintain the water temperature at 130 degrees F (54 degrees C). Cook for 2 1/2 hours, moving the bag around occasionally and maintaining the water temperature.
Step 4
While the steaks are cooking, heat 1 tablespoon butter in the same skillet over medium-low heat. Add mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Transfer to a plate and set aside.
Step 5
Remove steaks from the plastic bag (reserving any accumulated juices) and pat dry. Generously season again with salt and pepper. Heat remaining 1 teaspoon vegetable oil in the skillet over high heat. Place steaks in the skillet and cook to form a crust, about 2 minutes per side. Transfer steaks to a plate.
Step 6
Stir garlic and mushrooms into the skillet, reduce the heat to medium, and cook until mushrooms are reheated, about 2 minutes. Stir in reserved steak juices, 2 tablespoons water, and balsamic vinegar. Remove from the heat.
Step 7
Stir in remaining 1 tablespoon butter until completely melted and incorporated. Season with salt and pepper to taste. Spoon sauce over steaks and serve.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 638 | |
% Daily Value * | |
Total Fat35g | 45% |
Saturated Fat15g | 76% |
Cholesterol231mg | 77% |
Sodium518mg | 23% |
Total Carbohydrate2g | 1% |
Dietary Fiber1g | 2% |
Total Sugars1g | |
Protein75g | |
Vitamin C2mg | 8% |
Calcium26mg | 2% |
Iron6mg | 35% |
Potassium1350mg | 29% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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