Rib-Eye Steaks Florentine with Parsnip-and-Potato Galettes

Ahhhhhh . . . rib-eye, one of the lushest cuts of steak, thanks to the generous marbling that runs through a steer’s juicy ribs. Add a crispy-on-the-outside potato cake perfumed with parsnip and thyme, a few shavings of Parmesan, a drizzle of olive oil, and a splash of lemon and you’ll summon a taste of the fertile valleys of Tuscany. But only if you feel like reliving a scene from the movie Stealing Beauty. Yes, it’s that good.