Sous Vide New York Strip Steak

Prepare the Water Bath: Fill a large Dutch oven about 2/3 full with water. Bring the water to 130 degrees F (54 degrees C) over medium heat. Attach a candy or oil thermometer to the side of the Dutch oven to monitor and maintain the water temperature. (5-10 minutes)

Sear and Seal Steaks: Generously season steaks with salt and pepper. Heat 1 teaspoon of vegetable oil in a large skillet over high heat. Add steaks and sear until just browned, about 1 minute per side. Transfer steaks to a resealable plastic bag, squeeze out all air, and seal. (5 minutes)

Sous Vide Cooking: 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. (2 hours 30 minutes)

Prepare Mushroom Sauté: While the steaks are cooking, heat 1 tablespoon of butter in the same skillet over medium-low heat. Add mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a plate and set aside. (5 minutes)

Final Sear: Remove steaks from the plastic bag (reserving any accumulated juices) and pat dry. Generously season again with salt and pepper. Heat remaining 1 teaspoon of vegetable oil in the skillet over high heat. Place steaks in the skillet and sear to form a crust, about 2 minutes per side. Transfer steaks to a plate. (5 minutes)

Create the Pan Sauce: 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 of water, and balsamic vinegar. Remove from the heat. (5 minutes)

Finish and Serve: Stir in remaining 1 tablespoon of butter until completely melted and incorporated. Season with salt and pepper to taste. Spoon sauce over steaks and serve immediately. (2 minutes)