1-Step 1: Make the Lemon-Herb Butter Whip the softened butter in a stand mixer on high for 5-7 minutes until it’s light and fluffy. Add rosemary, thyme, green onions, garlic, lemon zest and juice, salt, and pepper, then mix until fully combined and set aside for later.

2-Step 2: Prepare the Fries Cut the russet potatoes into batonnet slices, soak them in cold water, rinse, and drain thoroughly. Fry the potatoes in oil at 300°F for 3 minutes, then let them rest on a parchment-lined tray. Before serving, increase the oil temperature to 350°F and fry for an additional 3-5 minutes until crispy, then season with coarse salt. For a healthier option, you can bake the fries coated with olive oil at 425°F for 18-20 minutes. This method keeps things simple and reduces oil use while still delivering great texture.

3-Step 3: Cook the Steak Season the steaks with salt and pepper. Heat olive oil in a pan over high heat until it’s smoking, add the steak, reduce heat to medium, press down for 15-20 seconds, then cook without moving for 2-3 minutes. Flip the steak, add thyme, garlic, and butter to the pan, and baste the steak with the melted butter while cooking for 2-4 minutes. Adjust cooking times based on your preferred doneness, like medium-rare for juicy results.

4-Step 4: Serve and Rest Let the steak rest for 3-4 minutes, then slice and serve it with the lemon-herb butter and fries on the side. To learn more about beef and its benefits, visit this resource on beef nutrition. Adaptations for different diets include swapping steak with grilled portobello mushrooms for a vegan version or baking sweet potato fries for extra nutrients.