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, a touch of lemon juice, and more—that you’ll serve over warm, juicy steaks.
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  • 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
  • ¾ lb Golden Potatoes
  • 1 Lemon
  • 2 oz Arugula
  • 2 Tbsps 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, finely grate into a paste (or use the small side of a box grater). 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 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.

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, finely grate into a paste (or use the small side of a box grater). 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 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
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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