• 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 in half lengthwise.
• To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. Arrange cut-sides down.
• Roast in the bottom of the oven for 20-22 min, until tender.

• Thinly slice chives.
• Strip tarragon leaves from stems, then finely chop.
• Core, then cut beefsteak tomato into 1/2-inch wedges.
• Halve baby tomatoes.
• To a medium bowl, add 2 tbsp (4 tbsp) softened butter, half the chives and half the tarragon. Season with salt and pepper, then stir to combine. (This is your tarragon-chive butter!)

• Pat steak dry with paper towels. Season with salt and Montreal Spice Blend.
• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then steak. Sear for 2-3 min per side, until golden.
• Remove from heat, then transfer steak to an unlined baking sheet.
• Roast in the middle of the oven for 6-10 min, until cooked to desired doneness.**
• When steak is done, transfer to a cutting board. Loosely cover with foil and set aside for 5 min to rest.

• Reheat the same pan over medium.
• When hot, add 1/2 tbsp (1 tbsp) butter, then onions. Season with salt. Cook for 3-4 min, stirring often, until slightly softened.
• Add 1/2 tbsp (1 tbsp) sugar. Cook for 3-5 min, stirring often, until dark golden.
• Transfer onions to a small bowl.

• To a large bowl, add 2 tsp (4 tsp) vinegar, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then whisk to combine.
• Add all tomatoes, then gently toss to coat.
• To another medium bowl, add mayo, remaining vinegar, remaining tarragon, half the sour cream and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then stir to combine. 

• Thinly slice steak.
• Divide steak and potatoes between plates.
• Dollop tarragon-chive butter over top of steak.
• Top potatoes with remaining sour cream, caramelized onions, crispy shallots and remaining chives.
• Using a slotted spoon, transfer marinated tomatoes to plates. Drizzle some tarragon ranch over top.
• Serve any remaining tarragon ranch alongside. (TIP: Leftover ranch will keep well in the fridge for up to 3 days.)

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