Stovetop sous vide New York strip with clamshell mushrooms

Salt and pepper the steaks generously.

Heat a stainless steel pan on high with grapeseed oil and sear briefly, about a minute per side; keep the pan.

Bag the steaks in a heavy-duty freezer bag and suck out the air with a straw.

Hold in a pot of water with a silicone potholder on the bottom, at 130F by thermometer, for two and a half hours.

Trim the mushroom bottoms and saute them whole in the steak pan on medium-low with a chunk of butter and a pinch of salt until they release water, deglaze the fond and soften, about 5 minutes; remove.

Take the steaks from the bag and save the juices; pat dry and re-salt.

Sear in the same pan on the highest heat with a little more grapeseed oil, about two minutes per side.

Rewarm the mushrooms with a crushed garlic clove, the reserved juices, a splash of water and a few drops of balsamic; off the heat, stir in a chunk of butter and season with salt and pepper.