Seared Steaks & Lemon-Caper Butter with Oven Fries
Family Friendly

Seared Steaks & Lemon-Caper Butter

with Oven Fries

40 MIN
+$10.99/serving 2 Servings
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Available Options

  • with Bistro Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks View recipe
  • with Ribeye Steak
    includes one 20-oz No Added Hormones, Antibiotic-Free, Pasture-Raised Ribeye Steak View recipe
  • with Tenderloin Steaks
    with two 8-oz No Added Hormones, Antibiotic-Free, Pasture-Raised Tenderloin Steaks
    • with Tenderloin Steaks

    From the Test Kitchen

    In this dish, you’ll make your own compound butter—simply butter mixed with capers, a touch of lemon juice, and more—that you’ll serve over warm, juicy steaks. It's all complete with a side of tender oven fries and a crisp, refreshing arugula salad.

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      1080 Cals (est.)
    fresh
    ingredients
    Seared Steaks & Lemon-Caper Butter with Oven Fries
    Title
    • 2 8-Oz Pasture-Raised Tenderloin Steaks
    • ¾ lb Potatoes
    • 2 oz Arugula
    • 1 oz Salted Butter
    • 1 clove Garlic
    • 1 Tbsp Capers
    • 1 Lemon
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    Full recipe coming soon!

    Our culinary team is preparing this recipe.

    Tips from Home Chefs

    Seared Steaks & Lemon-Caper Butter

    Prepare the ingredients
    1 Prepare the ingredients

    Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-thick sticks. Roughly chop the capers. Quarter and deseed the lemon. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste.

    2 Roast the potatoes

    Place the potato sticks in a bowl. Drizzle with olive oil and season with salt, pepper, and all but a pinch of the spice blend. Toss to coat. Transfer to a sheet pan and arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Roast the potatoes
    Cook the steaks
    3 Cook the steaks

    Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 6 to 8 minutes per side for medium- rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    4 Make the compound butter

    Meanwhile, in a bowl, combine the softened butter, chopped capers, remaining spice blend, the juice of 1 lemon wedge, and as much of the garlic paste as you’d like. Using a fork, mash to thoroughly combine.

    Make the compound butter
    Make the salad & serve your dish
    5 Make the salad & serve your dish

    In a large bowl, whisk together the juice of the remaining lemon wedges and a drizzle of olive oil; season with salt and pepper. Just before serving, add the arugula to the bowl; season with salt and pepper. Gently toss to coat. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the oven fries and salad. Top the steaks with the compound butter. Enjoy!

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