• 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 for ribeye steak, prep and cook the same way the recipe instructs you to prep and cook the striploin steak.