Quick Garlic Herb Butter Steak with Creamy Mustard Sauce and Buttery Potatoes

This steak dinner is all about speed without sacrificing flavor. In just 20 minutes, you can have a juicy ranch steak seared to perfection, finished with a rich garlic herb butter and drizzled with a tangy creamy mustard sauce. On the side, buttery steamed potatoes and a crisp mixed green salad with balsamic vinaigrette round out the meal.

It’s a hearty, fuss-free dinner that feels special enough for a weekend but comes together quickly on a busy weeknight. The combination of savory steak, creamy sauce and fresh greens is sure to satisfy.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Quarter potatoes. Cut tomato into wedges. Place potatoes and half the garlic herb butter in a microwave-safe bowl; season with salt and pepper. Cover with plastic wrap; microwave until tender, 6-7 minutes. Keep covered.
2. Pat steak dry and season with salt and pepper. Drizzle oil in a hot pan. Cook steak to desired doneness, 3-6 minutes per side. To finish, add remaining garlic herb butter and spoon over steak. Transfer steak to a cutting board; reserve butter in pan.
3. In a second microwave-safe bowl, mix half the cream sauce (all for 4 servings), half the mustard (all for 4) and a big pinch of pepper. Cover with plastic wrap; microwave 40 seconds. In a third bowl, toss mixed greens, tomato, carrots, half the vinegar (all for 4) and a drizzle of olive oil (large drizzle for 4); season with salt and pepper.
4. Thinly slice steak against the grain. Spoon melted butter over steak. Serve with salad and potatoes. Drizzle with creamy mustard sauce. Steak is fully cooked when internal temperature reaches 145°F.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, any tender steak like sirloin or ribeye works well. Adjust cooking time accordingly.

How do I make the potatoes crispier?

After microwaving, you can pan-fry the potatoes in a little oil until golden.

Can I prepare the sauce ahead of time?

Yes, the creamy mustard sauce can be made in advance and reheated gently.