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.

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.

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; 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. 

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.

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!