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+ servings

Sous Vide Australian Beef Strip Steak with Creamed Spinach

Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes
Servings: 4 people
Author: Bobby Parrish


  • 1 Aussie Grassfed Beef Strip Steak
  • Grapeseed or avocado oil
  • Kosher salt
  • Fresh black pepper

For the spinach:

  • 2 pounds frozen & chopped spinach
  • 12 ounces cremini mushrooms sliced
  • 2 thick slices of bacon cubed
  • 1 red onion chopped
  • 3 cloves garlic minced
  • 1 can each coconut milk & coconut cream
  • 3 tablespoons parmesan or pecorino romano cheese
  • Olive oil
  • Kosher salt
  • Fresh black pepper


  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.
  5. Remove steak from bag and pat dry with a paper towel, getting as much moisture off as possible. Pre-heat a cast iron pan over high heat for 3 minutes. Brush some oil all over the steak and season with a little more salt on all sides. Add a drizzle of oil to the pan and sear the steak on the fat side for about 20 seconds, using tongs to hold the steak in place. Once that side is golden, flip the steak so it’s flat and press down to make maximum contact with the pan. Sear another 20 seconds or until nicely charred. Repeat on the remaining sides then remove steak from heat. Allow steak to rest for 5 minutes before cutting. Enjoy!