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Compound butter, or butter combined with any number of aromatic ingredients, is an easy way to add flavor and flourish to juicy steaks, like in tonight’s steakhouse-inspired meal. You’ll combine softened butter with Calabrian chile paste—known for its tangy, complex heat—then dollop it atop the warm steaks, served with sides of cheesy roasted potatoes and garlicky sautéed spinach.

Ethan Mick

with Parmesan Potatoes & Spinach

Chile Butter Steaks

Steaks

Garlic

Lemon

Spinach

Butter

Calabrian Chile Paste

Grated Parmesan Cheese

Yukon Gold Potatoes

Ingredients

Place the butter in a medium bowl and set aside in a warm place to soften. Preheat the oven to 475°F. Wash and dry the fresh produce. [Halve the potatoes lengthwise; cut crosswise into ½-inch-thick pieces.](#) [Peel](#) and roughly chop the garlic. [Quarter and deseed the lemon.](#)

Prepare the ingredients:

Line a sheet pan with aluminum foil. Place the **potatoes** on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove the roasted potatoes from the oven. Carefully top with the **cheese**. Return to the oven and roast 3 to 5 minutes, or until the cheese is lightly browned. Remove from the oven.

Make the parmesan potatoes:

While the potatoes roast, pat the **steaks** dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick or cast iron, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook 3 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest for at least 5 minutes. Carefully drain off and discard any excess oil from the pan.

Cook the steaks:

While the steaks cook, to the bowl of **softened butter**, add **as much of the chile paste as you’d like**, depending on how spicy you’d like the dish to be. Stir to thoroughly combine.

Make the chile butter:

While the steaks rest, add the **garlic** to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 2 teaspoons of olive oil.) Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the **spinach**; season with salt and pepper. Cook, stirring frequently, 1 to 3 minutes, or until wilted. Turn off the heat. Stir in **the juice of 2 lemon wedges**; season with salt and pepper to taste.

Cook the spinach:

Find the lines of muscle (or grain) on the **rested steaks**; thinly slice crosswise against the grain. Divide the **parmesan potatoes**, **cooked spinach**, and sliced steaks between 2 dishes. Top the steaks with the **chile butter**. Serve with the **remaining lemon wedges** on the side. Enjoy!