Quick Garlic Herb Butter Steak with Creamy Mustard Sauce and Potatoes

This quick steak dinner is perfect for busy weeknights when you crave something hearty but don’t have hours to spend in the kitchen. A tender ranch steak is seared to perfection, then finished with a rich garlic herb butter and drizzled with a tangy creamy mustard sauce. On the side, buttery steamed potatoes and a fresh mixed green salad with balsamic vinaigrette round out the meal.

Ready in just 20 minutes, this fuss-free recipe brings together classic flavors with minimal effort. The creamy mustard sauce adds a delightful tang that complements the savory steak, while the potatoes and salad provide a satisfying balance. It’s a wholesome, robust dinner that feels like a treat any night of the week.

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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 steak, add remaining garlic herb butter and spoon over. Transfer to a cutting board; reserve butter in pan.
3. In a second microwave-safe bowl, mix half the cream sauce (all for 4), 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 and drizzle with creamy mustard sauce. Serve with salad and potatoes. ***Steak is fully cooked when internal temperature reaches 145°.***

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with sirloin, ribeye or flank steak. Adjust cooking time accordingly.

How do I make the creamy mustard sauce if I don't have cream sauce base?

You can substitute with heavy cream mixed with a little chicken broth and Dijon mustard, then simmer until slightly thickened.

Can I prepare this meal ahead of time?

The steak is best cooked fresh, but you can prep the potatoes and salad ingredients in advance. Store them separately and assemble just before serving.