Meat and Poultry Beef Steaks Strip Steak Recipes Sous Vide New York Strip Steak 4.6 (39) 30 Reviews 12 Photos The real advantage to this 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. Recipe by Chef John Updated on October 10, 2019 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 12 12 12 12 Prep Time: 10 mins Cook Time: 2 hrs 45 mins Total Time: 2 hrs 55 mins Servings: 2 Yield: 2 servings Jump to Nutrition Facts Ingredients 2 (12 ounce) New York strip steaks salt and freshly ground black pepper to taste 1 teaspoon vegetable oil 1 tablespoon butter 1 cup clamshell mushrooms, separated salt and freshly ground black pepper to taste 1 teaspoon vegetable oil 1 clove garlic, crushed 2 tablespoons water ½ teaspoon balsamic vinegar 1 tablespoon cold butter salt and freshly ground black pepper to taste Directions 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/oil thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature. Generously season steaks with salt and black pepper. Heat vegetable oil in a large skillet over high heat. Place steaks in skillet and cook until just browned, 1 minute per side. Transfer steaks to a resealable plastic bag, squeeze out all air, and seal. Place plastic bag containing steaks in the Dutch oven, adjusting the heat as necessary to maintain the temperature at 130 degrees F (54 degrees C). Cook for 2 1/2 hours, moving the bag around occasionally and maintaining the temperature. While the steaks are cooking, heat 1 tablespoon butter in the skillet over medium-low heat. Add mushrooms; cook, stirring, until mushrooms are soft, 5 minutes. Transfer to a plate and set aside. Remove steaks from plastic bag (reserving any accumulated juices) and pat dry. Generously season with salt and pepper. Heat 1 teaspoon vegetable oil in the skillet over high heat. Place steaks in skillet and cook to form a crust, 2 minutes per side. Transfer steaks to a plate. Stir garlic and reserved mushrooms into skillet, reduce heat to medium, and cook until mushrooms are reheated, 2 minutes. Stir in reserved juices, water, and balsamic vinegar. Remove from heat. Stir in 1 tablespoon cold butter until completely melted and incorporated. Season with salt and pepper to taste. Spoon sauce over steaks and serve. I Made It Print Nutrition Facts (per serving) 638 Calories 35g Fat 2g Carbs 75g Protein Show Full Nutrition Label Hide Full Nutrition Label 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 Vitamin C 2mg 8% 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved