Remove excess fat from the steak.

Put the steak in a bag with the Magic Marinade and Woody's Cook-in' Sauce. Massage the bag a bit to distribute the marinade. If you are using a vacuum sealer, be sure to put it on extended mode, as some of the marinade may be vacuumed out of the bag. Seal the bag, and be sure to clean the drip channel well.

If you are not using a vacuum sealer, try to get as much air out as possible.

Secure the cooking in a large vessel. If you don't have a large enough vessel, try using a very clean double sink. Fill the container about halfway with water, then add the bag.

If you vacuum-sealed the bag, it should automatically go to the bottom of the pot. Otherwise, use your hands and the weight of the water to displace any remaining air in the bag. Use a clip to secure the bag to the pot.

If your container does not have a top with a sous vide cutout, use a shower cap or foil to seal the pot so the water doesn't evaporate as quickly.

When the roast has completed cooking, remove it from the pot.

Open the bag and remove the roast. You can save the marinade to serve with the steak if you like.

While you are heating up the grill, put the shallots in oil and butter in a sauté pan. Add the mushrooms. Sauté for about 1 minute, then add the sherry. Continue sauteing until the mushrooms have slightly browned. Set them aside.

When the grill is hot enough, spray olive oil on the grill and put the steak on. Grill it for about 30 seconds per side. If you want cross marks on your steak, give it a half turn at 15 seconds, flip at 30 seconds, half turn at 45 seconds, and remove it from the grill at 60 seconds.

Let the steak rest for about 10 minutes before carving it. Serve the steak with the sauteed mushrooms.