Pan‑Sear Steakwith Herb‑Butter Sauce, Roasted Potatoes and Carrots

Place the raw bone‑in steak on a wire rack over a baking sheet.

Pour the GOOD HEARTS sauce over the steak.

Squeeze lemon juice over the steak.

Heat oil in a stainless‑steel pan over medium‑high heat.

Add the steak to the hot pan and sear until browned on one side.

Flip the steak and sear the other side until browned.

Add butter to the pan with the steak.

Add fresh herb sprigs to the pan.

Add additional butter pats to the pan with the steak and herbs.

Remove the steak from the pan and place it on a wire rack to rest.

Pour the pan sauce over the rested steak on a plate.

Peel potatoes and cut them into wedges, then slice the wedges into strips.

Season the raw potato wedges with salt and pepper on a baking sheet.

Bake the seasoned potato wedges until golden and crisp.

Drain the cooked fries in a metal bowl lined with paper towels.

Add the white powder to a hot pan (likely to thicken the sauce).

Pour the light‑colored liquid into the pan and stir.

Add the pale yellow liquid to the pan and continue stirring to create a creamy sauce.

Spoon the speckled sauce onto a plate.

Place the cooked steak on top of the sauce.

Plate cooked carrots alongside the sliced steak.