New York strip with crispy potato stack and horseradish cream

Square off the edges of a large russet potato.

Slice it on a Japanese mandolin about the thickness of a credit card.

Stack the center-cut slices like a deck of cards and trim to an even rectangle.

Cut the rectangle into squares, press the slices firmly together and shingle them into a staircase shape.

Fry at 325F in a little canola oil 4 to 5 minutes, until crispy and solid golden brown.

Drain on paper towel and sprinkle with sea salt.

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

Fry the steak on both sides about 4 minutes; just after the first flip add butter, a sprig of thyme and crushed garlic and baste.

For medium-rare, baste about another minute after the sear.

Remove the steak and rest at least 5 to 7 minutes before slicing.

Mix sour cream, prepared horseradish, a little salt and black pepper in a small bowl.

Smear the horseradish spread on the plate with a small spatula, set a potato stack at its edge and lay slices of steak alongside.

Finish with Maldon salt, coarse black pepper, cut chives and a drizzle of olive oil.