1. Parsnip Purée
Place the parsnips in a heavy-based saucepan and cover with the milk and cream. Season with salt. Bring to a gentle simmer over medium heat (do not boil). Simmer gently for 15-20 minutes until completely tender. Transfer the parsnips to a blender with enough of the cooking liquid to blend smoothly. Add the butter and blend on high for 2-3 minutes until completely smooth and silky, adding more cooking liquid as needed to achieve a loose, spoonable consistency. Pass through a fine sieve. Season generously with salt and white pepper. Can be made up to 2 days ahead and refrigerated. Reheat gently before service.

2. Potato Crisps
Peel the potatoes. Using a crinkle cutter, slice the potatoes into 3-5mm thick rounds. Place in a bowl of iced water for 20 minutes, then rinse in a colander and dry thoroughly. Heat oil to 180°C. Fry potatoes for 3 minutes or until golden and completely crisp. Drain on paper towels and season immediately with fine salt. Can be made up to 4 hours ahead and stored in an airtight container once cool.

3. Ribeye
Season the ribeye steaks generously on all sides with salt and cracked black pepper. Allow to come to room temperature for 30 minutes before cooking. Heat a heavy cast iron pan over the highest heat until smoking. Add the neutral oil then carefully lay the steaks in the pan. Sear for 3 minutes without moving - you want a deep, dark crust. Turn and sear the other side for a further 2 minutes for medium rare (internal temperature should be 52ºC when pulled from the heat). In the final minute add the butter, sage leaves and garlic cloves and baste the steaks continuously. Remove and rest on a wire rack for 6-8 minutes. Tent loosely with foil for service - will hold for up to 1 hour. Flash in a hot pan for 30 seconds per side just before slicing to revive the crust.

4. Caper & Herb Brown Butter
Melt the butter in a small saucepan or frying pan over medium heat. Swirl continuously as the butter foams. When the milk solids turn deep golden and release a nutty aroma, remove from heat immediately. Add the capers, then add the lemon juice, parsley and sage. Swirl together. Best made fresh to order.

5. Slice and Plate
Slice each rested ribeye into 2-3 pieces. Spoon a generous swoosh of warm parsnip purée across the centre of each warm plate. Arrange the steak on top, at an angle that shows the marbled cross section. Spoon the caper and herb brown butter generously over the beef. Garnish with potato crisps and micro herbs.