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

Seared Steaks & Lemon-Caper Butter

with Oven Fries

40 MIN
2 Servings
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    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.
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    • Nutrition
      PER SERVING
    • Calories
      640 Cals (est.)
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    fresh
    ingredients
    Seared Steaks & Lemon-Caper Butter with Oven Fries
    Title
    • 2 Steaks
    • ¾ lb Potatoes
    • 1 clove Garlic
    • 2 oz Arugula
    • 1 Lemon
    • 1 oz Salted Butter
    • 1 Tbsp Capers
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

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

    Make the oven fries
    2 Make the oven fries

    Place the potato sticks in a large bowl. Drizzle with 1 tablespoon of 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.

    Cook the steaks
    3 Cook the steaks

    Meanwhile, pat the steaks dry with paper towels. Season with salt and pepper on all sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and 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.

    Make the compound butter
    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.

    Dress the arugula & serve your dish
    5 Dress the arugula & 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 dressed arugula. Top the steaks with the compound butter. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

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

    2 Make the oven fries

    Place the potato sticks in a large bowl. Drizzle with 1 tablespoon of 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.

    Make the oven fries
    Cook the steaks
    3 Cook the steaks

    Meanwhile, pat the steaks dry with paper towels. Season with salt and pepper on all sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and 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
    Dress the arugula & serve your dish
    5 Dress the arugula & 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 dressed arugula. Top the steaks with the compound butter. Enjoy!

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