Dry-Aged Prime NY Strip with Bercy Butter, Red Wine Pan Sauce, & Almost-Instant Roasted Potatoes!

This is a rare splurge that's worth every penny. I decided to make a full steakhouse meal with all the usual "steak enhancements" - flavored butter, sauce, side, with a few shortcuts. First of all, stop waiting half an hour or more for cold butter to soften. you can fully soften a brick-hard cold fridge butter in under half a minute. The trick is to microwave 5 seconds at a time, and keep turning 90 degree in between intervals. Microwaves work essentially in sine waves. By rotating lengthwise in intervals, you're changing the heat direction from up-and-down to front-and-back every few seconds. This will allow even heating, so no part gets too hot while the other parts are cold. You should be able to fully soften your butter in 20~25 seconds, depending on how cold your fridge is. Give it a pinch after 20 seconds to test softness. Bercy butter is basically bercy sauce in butter form. I'm omitting the white wine and stock, since I'm already making a