Sous Vide New York Strip Steak
Ingredients
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2 (12 ounce) New York strip steaks
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salt and freshly ground black pepper to taste
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2 teaspoons vegetable oil, divided
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2 tablespoons cold butter, divided
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1 cup clamshell mushrooms, bottoms trimmed and any bunches separated
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1 clove garlic, crushed
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2 tablespoons water
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½ teaspoon balsamic vinegar
Instructions
Fill a large Dutch oven about two-thirds full with water. Heat the water to 130°F (54°C) over medium heat. Attach a thermometer (candy or oil) to the side of the Dutch oven to ensure you can monitor and maintain the water temperature.
Season the steaks generously with salt and pepper. Heat 1 teaspoon of vegetable oil in a large skillet over high heat. Sear the steaks for about 1 minute on each side, or until just browned. Once done, transfer the steaks to a resealable plastic bag, press out all air, and seal the bag tightly.
Submerge the sealed plastic bag into the Dutch oven, adjusting the heat to maintain a steady water temperature of 130°F (54°C). Cook for 2 1/2 hours, occasionally moving the bag and ensuring the temperature stays consistent.
While the steaks are cooking, melt 1 tablespoon of butter in the same skillet over medium-low heat. Add the mushrooms and cook, stirring occasionally, until they soften, about 5 minutes. Once done, transfer the mushrooms to a plate and set them aside.
Remove the steaks from the bag, saving any juices, and pat them dry. Season again with salt and pepper. Heat the remaining 1 teaspoon of vegetable oil in the skillet over high heat. Add the steaks and sear for about 2 minutes on each side until a golden crust forms. Once done, transfer the steaks to a plate.
Add garlic and mushrooms to the skillet, lowering the heat to medium. Cook until the mushrooms are heated through, about 2 minutes. Stir in the reserved steak juices, 2 tablespoons of water, and balsamic vinegar. Remove from heat.
Stir in the remaining 1 tablespoon of butter until fully melted and blended into the sauce. Season with salt and pepper to taste. Drizzle the sauce over the steaks and serve immediately.
Nutritional Information (per serving)
| 638 | Calories |
| 35g | Fat |
| 2g | Carbs |
| 75g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 638 | |
| % Daily Value * | |
| Total Fat 35g | 45% |
| Saturated Fat 15g | 76% |
| Cholesterol 231mg | 77% |
| Sodium 518mg | 23% |
| Total Carbohydrate 2g | 1% |
| Dietary Fiber 1g | 2% |
| Total Sugars 1g | |
| Protein 75g | 150% |
| Vitamin C 2mg | 2% |
| Calcium 26mg | 2% |
| Iron 6mg | 35% |
| Potassium 1350mg | 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.
Evaluation :
5/5