20 oz Rib-Eye Steaks in a Shallot Demi-Glace Sauce

Arrange carrots on a baking sheet. Roast in oven until browned and tender, about 20 minutes. Meanwhile, cut potatoes into evenly sized cubes. Place in a medium pot with salted water to cover by 2 inches. Bring to a boil and cook until tender, about 15 minutes. Once done, drain well and set aside.

Meanwhile, trim, then thinly slice scallions, separating greens and whites. Pat steaks dry with a paper towel, then season generously all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add steaks and cook to desired doneness, 4-6 minutes per side.

Remove steaks from pan and set aside to rest for at least 5 minutes. Wipe out any browned bits from pan with a paper towel. Halve, peel, and mince shallot until you have 2 TBSP. Melt 1 TBSP butter in pan used for steaks over medium heat. Add minced shallot and cook until just softened, about 1 minute. Stir in demi-glace and ⅓ cup water. Simmer until slightly thickened, about 1 minute.

Stir 1 TBSP butter and any juices released by steaks into pan. Remove from heat and season with salt and pepper. Once carrots are done roasting, drizzle with remaining honey and sprinkle with chili flakes to taste. Place pot used for potatoes over low heat. Add 1 TBSP butter and scallion whites. Cook, stirring, until scallions are slightly softened, about 1 minute.