About the Recipe
Ingredients
For the Steak:
2 striploin steaks (1-inch thick)
2 tbsp olive oil
2 tbsp Acadian Coast Steak Spice
For the Herbed Butter:
2 tbsp unsalted butter (room temp)
1 clove garlic, minced
1 tsp chopped fresh parsley
For the Roasted Potatoes:
2 cups baby potatoes (halved)
1 tbsp olive oil
2 tbsp Acadian Coast Steak Spice
Preparation
Make the Herbed Butter
In a small bowl, mix softened butter with minced garlic and chopped parsley until smooth. Set aside at room temp, or refrigerate if preparing ahead.
Prep the Potatoes
Preheat the oven to 425°F (220°C). Toss halved baby potatoes with 1 tbsp olive oil and 1 tsp Acadian Coast Steak Spice. Spread on a parchment-lined baking sheet in a single layer.
Roast the Potatoes
Bake for 30–35 minutes, flipping halfway, until crispy on the edges and fork-tender in the middle.
Season the Steaks
While the potatoes roast, pat steaks dry and rub both sides with olive oil. Generously season with Acadian Coast Steak Spice. Let sit at room temp for 15 minutes.
Grill the Steaks
Preheat your grill or skillet to medium-high. Cook steaks for 4–6 minutes per side, or until desired doneness. Use a meat thermometer if needed (130°F for medium-rare).
Add Herbed Butter
Just before removing from heat, top each steak with a spoonful of herbed butter to melt slightly.
Rest the Steaks
Transfer steaks to a plate, loosely cover with foil, and let rest 5 minutes. The juices will redistribute and the butter will fully melt.
Serve
Plate the steak alongside the roasted potatoes. Spoon any melted butter from the resting plate over the steak before serving