• Before starting, preheat the oven to 450°F. Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature. Wash and dry all produce.
• Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
• To an unlined baking sheet, add potatoes, half the Montreal Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt, then toss to coat.
• Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden.

• Meanwhile, cut bacon crosswise into 1/4-inch pieces.
• Heat a large non-stick pan over medium.
• When hot, add bacon. Cook 5-7 min, flipping occasionally, until crispy.**
• Remove the pan from heat. Using a slotted spoon, transfer bacon to one side of a plate to cool slightly. Set aside.
• Reserve bacon fat in the pan.

• Meanwhile, cut ciabatta into 1/2-inch pieces.
• Reheat the pan with bacon fat over medium.
• When hot, add ciabatta pieces. Season with salt and pepper. Cook 5-6 min, stirring often, until toasted.
• Remove from heat, then add croutons to the other side of the plate with bacon.

• Pat steak dry with paper towels, then season with salt and remaining Montreal Spice Blend.
• Reheat the same pan over medium.
• When hot, add 1/2 tbsp (1 tbsp) oil, then steak. Sear 1-2 min per side, until golden.
• Remove from heat, then transfer steak to another unlined baking sheet.
• Roast in the top of the oven for 5-8 min, until cooked to desired doneness.**
• When steak is done, transfer to a cutting board. Cover loosely with foil and set aside to rest for 5 min.

• Meanwhile, roughly chop parsley.
• Zest, then juice half the lemon. Cut remaining lemon into wedges.
• Peel, then mince or grate garlic.
• To a large bowl, add mayo, half the Parmesan, half the lemon zest, half the garlic and 1 tbsp (2 tbsp) lemon juice. Season with salt and pepper, then whisk to combine. Set aside.
• To a small bowl, add remaining lemon zest, remaining garlic, half the parsley and softened butter. Season with salt and pepper, then stir to combine. (NOTE: This is your compound butter.)

• To the large bowl with dressing, add spinach, bacon and croutons, then toss to combine.
• Thinly slice steaks. 
• Divide steak, potato wedges and salad between plates.
• Sprinkle remaining Parmesan over top of salad.
• Dollop compound butter onto steak to melt. 
• Sprinkle remaining parsley over top of potatoes.
• Squeeze a lemon wedge over top of salad.

If you've opted to get ribeye steak, prep and cook in the same way the recipe instructs you to prep and cook the striploin steak