Sous Vide New York Strip Steak

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.