Sous Vide New York Strip Steaks

Name: Sous Vide New York Strip Steaks
Prep time: 2 h 55 min
Cook time: 2 h 55 min
Total time: 2 h 55 min
Yield: 2
Cuisine: Global
Ingredients: 1 teaspoons balsamic vinegar; 1 Tbsp cold butter; 1 clove garlic, crushed; 237 milliliters clamshell mushrooms, separated; 2 servings salt and freshly ground black pepper to taste; 680 grams New York strip steaks; 1 teaspoon vegetable oil; 2 Tbsps water

Sous Vide New York Strip Steaks might be a good recipe to expand your main course recipe box. One portion of this dish contains approximately 70g of protein, 56g of fat, and a total of 789 calories. This gluten free recipe serves 2. It will be a hit at your valentin day event. A mixture of new york strip steaks, salt and pepper, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the balsamic vinegar you could follow this main course with the Skinny Strawberry Ice Cream as a dessert.

Instructions

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.

Ingredients you will need

Candy

Water

Cooking Oil

Equipment you will use

Kitchen Thermometer

Dutch Oven

Generously season steaks with salt and black pepper.

Ingredients you will need

Salt And Pepper

Steak

Heat vegetable oil in a large skillet over high heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Place steaks in skillet and cook until just browned, 1 minute per side.

Ingredients you will need

Steak

Equipment you will use

Frying Pan

Transfer steaks to a resealable plastic bag, squeeze out all air, and seal.

Ingredients you will need

Steak

Equipment you will use

Ziploc Bags

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.

Ingredients you will need

Steak

Equipment you will use

Ziploc Bags

Dutch Oven

While the steaks are cooking, heat 1 tablespoon butter in the skillet over medium-low heat.

Ingredients you will need

Butter

Steak

Equipment you will use

Frying Pan

Add mushrooms; cook, stirring, until mushrooms are soft, 5 minutes.

Ingredients you will need

Mushrooms

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.

Ingredients you will need

Salt And Pepper

Steak

Equipment you will use

Ziploc Bags

Heat 1 teaspoon vegetable oil in the skillet over high heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Place steaks in skillet and cook to form a crust, 2 minutes per side.

Ingredients you will need

Steak

Crust

Equipment you will use

Frying Pan

Transfer steaks to a plate.

Ingredients you will need

Steak

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.

Ingredients you will need

Balsamic Vinegar

Mushrooms

Garlic

Water

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Butter

Steak

Sauce

Equipment

Ingredients

Servings:

1teaspoons

balsamic vinegar 1Tbsp

cold butter 1clove

garlic, crushed 237milliliters

clamshell mushrooms, separated 2servings

salt and freshly ground black pepper to taste 680grams

New York strip steaks 1teaspoon

vegetable oil 2Tbsps

water

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Maddalena Merlot with a 4.8 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.