Immersion Circulator Cooking Recipes

Aussie Sous Vide Steak FlavCity with Bobby Parrish

WEBMar 29, 2018 · Set aside. Remove steak from bag and pat dry with a paper towel, getting as much moisture off as possible. Pre-heat a cast iron pan …

1. For the recipe you will need an immersion circulator. This will help regulate the temperature and flow of the water. Make sure you only put one steak in each zip-top bag.
2. Any cut of Aussie grassfed beef will work for this recipe, just make sure it is between 1.5-2 inches thick. Allow Aussie strip steak to come to room temperature for 20 minutes. Meanwhile, set your immersion circulator to 130 degrees F in a wide pot of water. 130 F will cook your steak medium-rare.
3. Season the steak with a generous pinch of salt and pepper on all sides. Place the steak in a 1 gallon size zip-top bag and use water displacement to seal the bag tight. Do this by carefully lowering the bag into the pot of water almost all the way to the top, then seal the bag. Clip the bag to the side of the pot and make sure the steak is thoroughly immersed in the water and floating free. Cook for 2.5 hours.
4. Meanwhile, make the creamed spinach by pre-heating a large pan over medium heat with 2 teaspoons of oil. Add the sliced mushrooms and cook for 8 minutes. Add the cubed bacon and cook until the mushrooms have wilted down and have browned a bit, about 4 minutes. Add the onion, garlic, ½ teaspoon salt, a few cracks of pepper, mix well and cook until the onions are soft and translucent, about 8 minutes. Make sure to squeeze all the water from the frozen spinach and add it to the pan along with a ¼ teaspoon salt and a few cracks of pepper. Cook for 2 minutes so the spinach warms up and then add the coconut milk and cream. Stir well and cook for 3-4 minutes then add the grated cheese and turn the heat off the pan. Check for seasoning, you may need more salt. Set aside.

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