Place the precision cooker in a water bath and bring the water to temperature. For medium-rare steaks, set the precision cooker to 129 F, for medium set the precision cooker to 134 F, and for medium-well set the precision cooker to 145 F.
While the water is coming to temperature, season the steaks with salt and pepper.
Place the steaks 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, combine the heavy cream, gorgonzola cheese, salt, and pepper over medium heat.
Cook until the cheese has melted, whisking frequently.
Heat a grill or grill pan 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.