Seared Steaks & Lemon-Caper Butter with Oven Fries

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, lemon juice, and garlic—that you’ll serve over warm, juicy steaks. A classic side of crispy oven fries (tossed in our weeknight hero spice blend) rounds out this steakhouse-style meal.
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Dietary Information

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
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fresh
ingredients
Seared Steaks & Lemon-Caper Butter with Oven Fries
Title
  • 2 Steaks
  • 1 clove Garlic
  • 1 Lemon
  • ¾ lb Golden Or Red Potatoes
  • 2 Tbsps Butter
  • 1 Tbsp Capers
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 2 oz Arugula
time-saving
tips & techniques
How To: Safely Cut Round Vegetables
How To: Peel Garlic
How To: Quarter and Deseed a Lemon
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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, then 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, finely grate into a paste (or use the small side of a  box grater). Roughly chop the capers. Quarter and deseed the lemon.

Roast the potatoes:
2 Roast the potatoes:

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 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

*An instant-read thermometer should register 145°F.

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.

Make the salad & serve your dish:
5 Make the salad & serve your dish:

In a large bowl, whisk together the juice of 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. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted potatoes and salad. Top the steaks with the compound butter. Enjoy!  

Tips from Home Chefs

Seared Steaks & Lemon-Caper Butter

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, then 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, finely grate into a paste (or use the small side of a  box grater). Roughly chop the capers. Quarter and deseed the lemon.

2 Roast the potatoes:

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.

Roast the potatoes:
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 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

*An instant-read thermometer should register 145°F.

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 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. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted potatoes and salad. Top the steaks with the compound butter. Enjoy!  

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