Place the precision cooker in a water bath and bring the water to temperature. For medium-rare steaks, set the precision cooker to 129 degrees F, for medium set the precision cooker to 134 degrees F, and for medium-well set the precision cooker to 145 degrees F.

While the water is coming to temperature, season the ribeyes with salt and pepper.

Place the ribeyes in a vacuum sealed bag along with the sliced garlic.

Place the vacuum sealed bags in the water bath for 2 hours.

When the steaks have about 30 minutes left, begin making the mushrooms and gorgonzola cream sauce.

In a large skillet, add the butter over medium heat.

Add the mushrooms and cooking wine, and cook until golden, about 10-15 minutes.

Add the garlic and salt, and cook another 1-2 minutes and remove from the heat.

In a small pot, the heavy cream, gorgonzola cheese, salt, and pepper over medium heat.

Cook until the cheese has melted, whisking frequently.

Preheat a grill to high heat.

Once the steaks are finished cooking, remove them from the vacuum sealed bags.

Place the steaks on the grill and sear for 1-2 minutes on each side.

Serve the steaks topped with mushrooms and gorgonzola cream sauce.

Enjoy!