Ranch Steak with Creamy Pan Sauce, Roasted Potatoes and Lemony Broccoli

This ranch steak recipe brings the steakhouse experience to your kitchen. Tender pork chops are seasoned with a bold and savory steak spice, then seared to perfection and finished with a creamy pan sauce. The sides are just as impressive: crispy roasted potatoes and bright lemony broccoli round out the plate.

Whether you’re looking for a quick weeknight dinner or a special meal, this dish delivers big flavor with minimal fuss. The creamy sauce comes together in the same pan, making cleanup a breeze. Serve with lemon wedges for a fresh finish.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.5 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

1 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Cut broccoli into bite-size pieces if necessary. Halve, peel and mince half the onion (whole onion for 4). Zest and quarter lemon.
2. Toss potatoes on one side of a baking sheet with a drizzle of oil, salt and pepper. (For 4 servings, spread potatoes out across entire sheet; roast on top rack for 20-25 minutes total.) Roast on top rack for 5 minutes (you’ll add the broccoli then).
3. Once potatoes have roasted 5 minutes, remove sheet from oven. Carefully toss broccoli on opposite side of sheet with a drizzle of oil, salt and pepper. (For 4 servings, leave potatoes roasting and add broccoli to a second baking sheet; roast on middle rack.) Return to top rack until potatoes are golden brown and broccoli is tender, 15-20 minutes more.
4. While veggies roast, pat pork dry with paper towels; season all over with salt, then coat with as much Steak Spice as will stick. Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: If crust begins to brown too quickly, reduce heat to medium. Turn off heat; transfer pork to a cutting board. Wipe out pan.
5. Heat a drizzle of olive oil in same pan over medium heat. Add minced onion; cook, stirring, until softened and lightly browned, 3-4 minutes. Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer and cook until slightly reduced, 2-3 minutes. Remove from heat and stir in sour cream until combined. Season generously with pepper.
6. Toss broccoli with lemon zest. Thinly slice pork crosswise. Divide pork, potatoes and broccoli between plates. Spoon pan sauce over pork. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of meat?

Yes, you can substitute pork chops or even beef steak. Adjust cooking time as needed.

What can I use instead of sour cream?

Greek yogurt or crème fraîche work well as substitutes for sour cream in the pan sauce.

How do I reheat leftovers?

Reheat in a 350°F oven for about 10 minutes to keep the potatoes crispy. The sauce can be reheated gently on the stovetop.