Garlic Herb Butter Steak with Potato Wedges and Honey-Glazed Peas &Amp; Carrots

There’s nothing quite like the sizzle of a steak hitting a hot pan, promising a delicious meal ahead. This recipe features a perfectly cooked ranch steak, enhanced with a rich garlic herb butter made with thyme, Worcestershire sauce and a hint of pepper. The butter melts over the steak, creating a sumptuous coating that elevates every bite.

On the side, enjoy crispy oven-roasted potato wedges seasoned with a special fry seasoning and a medley of carrots and peas glazed with honey for a touch of sweetness. This well-rounded dish is perfect for a satisfying weeknight dinner or a special occasion.

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Ingredients

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Worcestershire SauceView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Place 4 tablespoons of butter in a small microwave-safe bowl to soften. Cut potatoes into ½-inch-thick wedges. Peel and slice carrots diagonally into ½-inch pieces.
2. In a large bowl, toss potato wedges with a drizzle of oil, fry seasoning, salt and pepper. Spread on one side of a baking sheet. On the other side, toss carrot pieces with a drizzle of oil, salt and pepper. Roast on the top rack until tender and golden, 20-25 minutes.
3. While vegetables roast, peel and mince garlic. Heat a drizzle of oil in a large pan over medium-high heat. Add garlic and dried thyme; cook, stirring, until fragrant, about 1-2 minutes. Remove from heat and carefully transfer to the bowl with softened butter. Mash with a fork until combined. Stir in Worcestershire sauce and a pinch of black pepper.
4. Pat the steak dry with paper towels and season generously with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. During the last minute, add 1 tablespoon of the garlic herb butter to the pan; let it melt and spoon over the steak. Transfer steak to a cutting board to rest.
5. Once vegetables are done, melt 1 tablespoon of plain butter in a small pot over medium-high heat. Add peas and cook, stirring occasionally, until warmed through, about 1 minute. Remove from heat; stir in roasted carrots and honey until coated. Season with salt and pepper to taste.
6. Thinly slice the steak against the grain. Divide steak, glazed peas and carrots and potato wedges among plates. Top steak with remaining garlic herb butter as desired. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with sirloin, ribeye or any tender steak. Adjust cooking time as needed.

Can I make this recipe dairy-free?

To make it dairy-free, use a plant-based butter alternative for the garlic herb butter and for cooking.

How do I know when the steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium, 150°F for medium-well. Adjust cooking time accordingly.