Recipe Details
Ingredients
-
2(12 ounce)New York strip steaks
-
salt and freshly ground black pepper to taste
-
2teaspoonsvegetable oil, divided
-
2tablespoonscold butter, divided
-
1cupclamshell mushrooms, bottoms trimmed and any bunches separated
-
1clovegarlic, crushed
-
2tablespoonswater
-
½teaspoonbalsamic vinegar
Cooking 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 or oil thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature.
-
Generously season steaks with salt and pepper. Heat 1 teaspoon vegetable oil in a large skillet over high heat. Add steaks and cook until just browned, about 1 minute per side. Transfer steaks to a resealable plastic bag, squeeze out all air, and seal.
-
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.
-
While the steaks are cooking, heat 1 tablespoon butter in the same skillet over medium-low heat. Add mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Transfer to a plate and set aside.
-
Remove steaks from the plastic bag (reserving any accumulated juices) and pat dry. Generously season again with salt and pepper. Heat remaining 1 teaspoon vegetable oil in the skillet over high heat. Place steaks in the skillet and cook to form a crust, about 2 minutes per side. Transfer steaks to a plate.
-
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 water, and balsamic vinegar. Remove from the heat.
-
Stir in remaining 1 tablespoon butter until completely melted and incorporated. Season with salt and pepper to taste. Spoon sauce over steaks and serve.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe2 | |
Calories638 | |
% 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.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved