GETTING READY
1) Season the steaks generously with salt and pepper on both sides.

MAKING
2) Put a pan on high heat and put the grapeseed oil.
3) Add the steaks and sear them gently for about 1 minute on each side.
4) Remove the steaks from the pan and turn the heat off.
5) Put the steaks in an airtight Ziploc bag.
6) Heat a large pan of water to temperature of 130 degrees and put a silicone pad at the bottom.
7) Put the steaks in the water and let them sit for 2 1/2 hours.
8) In the meantime, to make the mushroom topping, put the trimmed mushrooms in the pan that was used to sear the steaks.
9) Turn the heat to medium-low and add the butter and salt. Slowly saute the mushrooms till they are brown (takes about 5 minutes).
10) Remove the mushrooms and turn the heat off.
11) Remove the steaks from the bag and dry them.
12) Turn the heat under the pan to high and aff grapeseed oil.
13) Put the steaks back in the pan and cook for about 3 minutes on each side.
14) Move the steaks to a warm serving plate.
15) Put the mushrooms back in the pan and add the garlic. Stir well and cook with some water and the reserved steak juice (from the Ziploc bag).
16) Add the balsamic vinegar, stir and turn the heat off.
17) Add the butter, stir it well and season with salt and pepper to taste.

SERVING
18) Serve the steaks with the mushrooms on top. Serve while the preparation is still hot and juicy.

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