Butter-basted New York strip with crispy potato stacks and sweet and sour bacon gastrique

Dice the bacon into small cubes.

Render the bacon slowly in a small pan or pot on medium heat until crisp and dark golden, 7 to 10 minutes.

Lift the bacon onto paper towel to blot; reserve the fat if wanted.

Return the pan to low heat, add the balsamic vinegar and reduce about 10 minutes.

Dice the red onion and celery small, about the size of the bacon.

Fill a pot about a quarter full with grapeseed oil and heat on medium to about 350F.

Trim flat sides on the russet so it sits steady, slice on the mandolin with even pressure front to back, stack and trim into squares.

Shingle the slices into staircase stacks and fry about 5 minutes, turning for even color.

Drain on paper towel and sprinkle with salt.

Heat a large skillet on high; season the steak generously with kosher salt and black pepper on both sides.

Sear 30 to 45 seconds on all sides until a solid crust forms.

Add pats of butter, a sprig of thyme, rosemary and a clove of garlic and baste the steak about two minutes per side.

Rest the steak a few minutes before slicing.

Add brown sugar to the reduced balsamic and reduce on high to a light syrup; stir in the bacon, red onion and celery.

Slice the steak thick, swipe the plate with horseradish sauce, add potato stacks and steak, spoon over the gastrique and finish with chives, Maldon salt and black pepper.