Crispy Parmesan Potato Flowers with Garlic Butter Steak Step-by-step instructions

Before you start

Before starting, set the oven to 400°F (200°C) and brush a 12-cup muffin tin with olive oil. Slice the potatoes paper-thin using a mandoline; keep slices in a bowl of cold water if you need to wait. Pat the ribeye strips dry and season with salt and pepper.

Let the steak sit at room temperature for up to 30 minutes while you prepare the potatoes. Mince the garlic and pick the thyme leaves or keep sprigs whole. Measure the parmesan and have all ingredients within reach.

Instructions

Crisp the Potato Flowers

1. 1Prepare the Potato Flowers
   Heat the oven to 400°F (200°C). Brush 8 cups of a 12-cup muffin tin with 1 tbsp of the olive oil. Using a mandoline, slice the potatoes paper-thin, about 1/16 inch thick. In a large bowl, toss the potato slices with the remaining 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp pepper. Add the parmesan and toss gently to coat each slice.
   Look for Potato slices are evenly coated and pliable, not breaking apart.
   Tip Work in batches to keep the slices from sticking together.
2. 2Roll the Potato Rosettes
   Overlap 4 to 5 potato slices in a row, slightly offset, so they form a long strip. Starting at one end, roll the slices tightly into a spiral rose shape. Place each rolled rosette into a prepared muffin cup, with the cut edges facing up and the spiral on top. Repeat with the remaining slices, filling 8 cups.
   Look for Rosettes hold their shape and fit snugly in the cups.
   Tip Keep the slices slightly overlapping to create a full flower.
3. 3Bake the Potato Flowers
   Place the muffin tin in the oven and bake for 35 minutes, until the edges are deeply golden and blistered. The centers should be tender and the outer petals crisp. Remove from the oven and let rest in the tin for 5 minutes before carefully lifting out with a fork or tongs.
   Look for Petals are golden brown and crisp to the touch.
   Tip If some petals are not crisp, return to the oven for 3 to 5 minutes.

After baking, the potato flowers should be golden brown with crisp, blistered edges. The parmesan will have melted and formed a savory crust. The centers should be tender and fully cooked. Lift one from the tin—it should hold its shape and feel crisp on the outside. If any petals are still soft, return them to the oven for a few more minutes. The kitchen will smell richly of cheese and roasted potatoes.

Sear the Steak to Perfection

4. 4Season the Steak Strips
   Pat the ribeye strips dry with paper towels. Season generously on both sides with kosher salt and black pepper. Let sit at room temperature for up to 30 minutes before cooking.
   Look for Steak is evenly seasoned and at room temperature.
   Tip Don't skip patting dry—it helps get a good sear.
5. 5Sear the Steak in a Hot Skillet
   Heat a large cast iron skillet over high heat until smoking. Add the steak strips in a single layer (work in batches if needed). Sear for 2 minutes per side for medium-rare, using tongs to flip. The steak should have a deep brown crust. Let it rest for 3 minutes before slicing.
   Look for Steak is browned on both sides and feels springy to the touch.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Don't crowd the pan; sear in batches to avoid steaming.
6. 6Finish with Garlic Butter and Thyme
   Reduce the heat to medium-low. Add the butter, garlic, and thyme sprigs to the skillet. As the butter foams, tilt the pan and spoon it over the steak strips continuously for about 1 minute, until the garlic is fragrant and the butter is golden and nutty. Remove the skillet from the heat. Let it rest for 3 minutes before slicing.
   Look for Butter is foaming and garlic is aromatic, not burned.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Keep the garlic moving to avoid burning.
7. 7Rest the Steak
   Transfer the steak strips to a plate and let rest for at least 3 minutes. The internal temperature should reach 145°F (63°C) for medium-rare. Reserve the garlic butter in the skillet for serving.
   Look for Steak rests and juices redistribute.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting keeps the steak juicy.

The steak strips should have a deep brown crust on both sides, with the interior rosy pink for medium-rare. The butter will be foaming and golden, with the garlic fragrant and the thyme leaves crisp. The skillet will be sizzling, and the aroma of garlic and butter will fill the air. The steak should feel springy when pressed and read 145°F (63°C) on a thermometer. Let it rest before serving.

Finish and Serve

8. 8Plate the Dish
   Arrange the crispy potato flowers on a serving platter alongside the rested steak strips. Spoon the foaming garlic butter from the skillet over the steak and the potato flowers, making sure to include the garlic and thyme leaves. Serve immediately.
   Look for Platter looks glossy and aromatic.
   Tip Spoon the butter generously over everything.

The platter should look vibrant and glossy, with the golden potato flowers arranged next to the juicy steak strips. The garlic butter should be spooned generously over everything, coating the meat and seeping into the potato petals.

The dish should smell intensely savory and buttery. Serve immediately while the potato flowers are still crisp and the steak is warm. A final sprinkle of flaky salt would be a nice touch, if desired.

Common mistakes

One common mistake is slicing the potatoes too thick, which prevents them from becoming crisp. Use a mandoline for even, thin slices. Another issue is overcrowding the muffin tin—leave space between the rosettes so air can circulate.

For the steak, a cold pan or too much food in the skillet will cause steaming instead of searing. Heat the pan until smoking and cook in batches if needed. Finally, don’t skip the rest period for the steak; slicing too soon will release the juices and dry out the meat.

How to tell it’s done

The potato flowers are done when the edges are deeply golden and blistered, and the petals are crisp to the touch. The centers should be tender and easily pierced with a fork.

For the steak, use an instant-read thermometer to check the internal temperature: 145°F (63°C) for medium-rare. The steak should feel springy when pressed, and the crust should be deep brown. Let the steak rest for at least 3 minutes before serving to allow the juices to settle.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest