1. On a clean chopping board, pat the steak with kitchen towel to remove excess moisture, and season each side with ¼ teaspoon each of salt & pepper.

2. Add the oil to a frying pan over medium-high heat. Place the steak in the pan and cook for 3 minutes on each side to form a crust. Add the butter, garlic and rosemary to the pan. Using a spoon, baste the steak for 2 minutes with the flavoured butter, then remove the steak from the pan to rest. *Chef’s Tip: This will achieve a medium cooked steak, but adjust cooking time for the desired doneness.

3. While the steak is resting, prepare the sauce by combining the sour cream, ¼ teaspoon each, salt and pepper and ¼ cup of chives in a small bowl. Set aside until needed.

4. Using a sharp knife, slice the steak, against the grain, into bite-sized pieces.

5. Assemble bites by adding the Lay's Seared Rib-Eye & Mushroom Kettle Cooked Potato Chips on a serving platter, spaced out. Add a small dollop of the seasoned sour cream over each chip, followed by a piece of steak.

6. Garnish with the remaining chopped chives, serve and ENJOY! *Chef’s Tip: The recipe makes more than one platter, so replenish as needed.