Sous-Vide New York Strip with Pan-Seared Crust, Crispy Smashed Potatoes, Brown-Butter Lemon Spinach-Mushrooms & Sunny-Side Egg

Why this recipe is worth making

The steak stays edge-to-edge medium rare with sous-vide, then gets a fast cast-iron crust right before serving. Crispy smashed Yukon potatoes, lemoned brown-butter mushrooms and spinach, and a sunny-side egg turn it into a full BiteTalk dinner plate instead of just a steak recipe.

What the full members version includes

• Full ingredient list with scalable quantities
• Complete step-by-step method from bath to final plate
• Printable recipe card access
• Bonus notes for timing, reheating, and plating

Preview of the cook flow

The final 10-minute hot push is what makes the whole plate land together. Members get the exact sequence and timing notes.

• 4 New York strip steaks, 8 oz each
• 1 1/2 lb Yukon Gold potatoes
• 8 oz cremini mushrooms
• 10 oz baby spinach
• 4 eggs
• Shallot, garlic, lemon, thyme, rosemary, butter, neutral oil, kosher salt, and black pepper

Method

1. Heat the sous-vide bath to 129F and cook the seasoned steaks for 1 hour 30 minutes.
2. Par-boil the potatoes until fork-tender, then smash and crisp them in cast iron with butter, garlic, and rosemary.
3. Brown the butter, cook the mushrooms and aromatics, and wilt in the spinach with lemon juice and zest.
4. Pat the steaks dry, hard-sear them in a very hot skillet, then baste quickly with butter.
5. Fry the eggs while the steaks rest, slice the beef, and plate with the potatoes and greens.

Bonus notes

• Do not skip the aggressive drying step or the steak will steam instead of crust.
• Hold the potatoes warm in a low oven so the final plate stays synchronized.
• Reserve a spoonful of brown butter for the sliced steak right before service.