Clarify the butter (melt and let the white pieces move to the top). Using a basting bulb, squeeze the end of it in the clear butter -- use only this -- otherwise the potatoes will stick.

In a 10-inch cast iron skillet or other very heavy pan, put in 1/4 cup clarified butter, arrange potato slices around the pan, covering the bottom in a design.

Salt and pepper the potato layers, pouring on a bit more butter, then salt/pepper and arrange two other layers.

Continue layering the potatoes, butter, salt/pepper, until the potatoes are all used.

Take a smaller pan with a flat bottom and press down to compress the potatoes into a cake.

Put in the oven for 20 minutes. (As a safety precaution, put something under the potatoes to catch any butter that may spatter.)

Remove from the oven and press down on the potatoes again.

Return to the oven for 25 more minutes.

Remove to compress the layers again.

You can return for 5 more minutes or, if you need to bake something in the oven, finish the potatoes over the burner on low, until the main dish is cooked.

Heat your grill to high.

Brush the steaks on both sides with oil and season liberally with McCormick Montreal seasoning.

Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes.

Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).

Place a small pat of butter on steaks during last-minute of cooking.

Remove steaks to cutting board, loosely tent with aluminum foil and let stand for 5 minutes before cutting.

Heat broiler.

On a baking sheet, toss the asparagus with the oil and ¼ teaspoon each salt and pepper.

Arrange the asparagus in a single layer and broil, shaking the baking sheet occasionally, until tender and slightly charred, 6 to 8 minutes.