1. Combine potatoes, leek, mushrooms and oil on a foil-lined rimmed baking sheet, tossing to coat with oil, then spread in a single layer. Bake in preheated 425°F oven for 20 to 25 minutes, until potatoes are tender. 2. Herb Butter: Meanwhile, combine butter, garlic, parsley, rosemary, lemon juice, mustard, and 1/2 tsp (2 mL) each salt and pepper in a small bowl; set aside. 3. Pat steak dry with paper towel; season all over with salt and pepper to your taste. Heat oil in large cast iron or heavy skillet over medium-high heat. Pan-fry for 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. 4. Transfer steak to a cutting board and let rest for 5 minutes. Spread all but 1 tbsp (15 mL) of the herb butter onto the hot steak. Remove vegetables from oven and top with remaining butter, toss to combine. Carve meat from the bone, then across the grain into slices and serve with vegetables.

Pan-Fried Steak with Herb Butter and Vegetables

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Prime Rib Grilling Steak